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
Grating your own cheese makes all the difference in this recipe!
*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/
