Pimento Cheese Recipe (with cream cheese!)
This simple pimento cheese recipe uses cream cheese, mayo, cheddar cheese and pimentos to make a delicious southern spread that’s perfect for crostinis or pimento cheese sandwiches!
Ingredients
Units
Scale
For the pimento cheese:
- 4 oz softened cream cheese
- 1/3 cup mayo
- 1.5 cups grated sharp cheddar (about 6 oz from a block of cheddar)
- 3/4 cup grated monterey jack cheese or a mild white cheddar (about 3-4 oz from a block)
- 4 oz jar diced pimentos drained
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
For the crostini:
- 1 baguette
- Olive oil
Instructions
- Combine all pimento cheese ingredients in a mixing bowl
- Stir together with a spatula or hand mixer until well combined
- Allow to chill in the fridge before serving
To make the crostini:
- Pre-heat your oven to 350º F
- Slice your baguette and spread on a sheet pan
- Drizzle or brush with olive oil
- Bake for 10 minutes until golden and crispy– they will get crunchier as the cool!
- Serve right away or allow to cool and place in an airtight container until ready to serve
Enjoy!
Notes
If you’re using the 2x or 3x recipe, the cheese “oz” amounts that are in parenthesis don’t update, so please keep that in mind when making a large recipe. For 2x, it would be about 12 oz sharp cheddar and about 6-8 oz monterey jack. For 3x, it would be about 18 oz sharp cheddar and about 9-12 oz monterey jack.
Find it online: https://kirstenturk.com/pimento-cheese-recipe-with-cream-cheese/
