Our Favorite Pimento Cheese.
This is our favorite pimento cheese recipe ever! Finally in one place for you. My pimento cheese is partially whipped and has so much ridiculously flavor. Perfect for dipping or melting in a grilled cheese. Eeeep!
Oh how I love this wonderful spread!
And I’m finally putting my favorite pimento cheese recipe in one place for you!
Over the years, ever since we got into pimento cheese (it was fairly recently, haha – you may remember!), I’ve linked back to one of my random recipes that includes pimento cheese. But you end up having to search for it in the recipe. So here we go! It’s here, in one place. The best of the best.
This is our absolute favorite favorite favorite pimento cheese recipe. Now, of course I do love a version with bacon. Or with candied jalapeños. I love to fancify in a few different ways. But this is our base. This is the base that I make and everyone loves – and then if I want to trash it up somehow, I go from here.
What I love most about this is that it’s sort of… whipped. And the way I discovered how much we love that?
By complete accident.
For the last few years I’ve made similar versions of this and just mixed all the ingredients together in a bowl until combined. Occasionally, I use a hand mixer. It never looks gorgeous or appetizing or anything, but it tastes like heaven. And the key is that it’s combined, that’s all we really need.
Then one day, I forgot how to make it and thought I threw the ingredients in the food processor to blend. Ummm… I normally do not. But that is how this wonderful whipped version of pimento cheese was born!
It’s not fully whipped. I like to keep some of the cheddar out, then fold it into the whipped consistency to keep that classic pimento dip texture. But it’s more whipped than it would be if you just stirred everything together in a bowl. And it is freaking delish! You can see me make it on instagram stories today for a step-by-step.
I always love to make recipes using this around kentucky derby time and this year is no different!
I have a few recipes coming up in the next ten days using this pimento cheese, so you might want to make a batch and just stick it in your fridge right now. Swear you won’t regret it!
If you are new to pimento cheese, it’s amazing served with pretzels or crackers. Basically anything crunchy. Carrots and celery too, if you want to get into the whole veggie thing. It’s so good on a cheeseboard, but also amazing served alone with the dippers. It’s a great thing to have in the fridge if you’re feeling snack too!
Of course, if you’re looking for something to do with extra pimento cheese, I’m your girl. I’ve made cheeseburgers, crispy chicken tacos with pimento cheese, crostini, pimento grilled cheese with pickle slaw, flatbread, grits, chicken quesadillas and chicken salad.
I KNOW. It’s insane. So many options!
All super worth it. Fantastic.
Our Favorite Pimento Cheese
- 12 ounces sharp white cheddar cheese, freshly grated
- 8 ounces cream cheese, softened
- 4 ounces pimentos, drained
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ¼ teaspoon smoked paprika
- kosher salt and pepper
- 2 tablespoons chopped fresh chives, for topping
- Freshly grate the cheddar cheese and set about 4 ounces of it aside.
- Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
- Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days. To serve, top with the fresh chives!
- Serve with pretzels, crackers, chips, carrots, celery or any of your favorite dippers. Or make any of the recipes I linked above!
Now what’s your favorite use for this delicious dip?!