| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1/2 pound Cheddar cheese, shredded (recommended: Colby)
- 1/2 pound Pepper Jack cheese, shredded
- One 4-ounce jar diced pimentos, plus 2 tablespoons juice
- 1/2 red onion, diced
- 1 cup mayonnaise
- 3 cloves garlic, finely minced
- 1 teaspoon hot smoked paprika
- 1/2 teaspoon ground celery seed
- Salt and freshly ground black pepper
- 1 loaf white sandwich bread, sliced into diagonal pieces
Instructions
- In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 373 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 44 mg |
| Sodium | 511 mg |
| Serving Size | 1 of 12 servings |
| Calories | 373 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 44 mg |
| Sodium | 511 mg |
Reviews
This recipe is absolutely better than any store bought kind that you will try. I have made it more times than I can count, and for every occasion. Recently, book group friends raved! I use both sharp cheddar (thicker shreds), and the pepper jack which I shred myself. I cut down the amounts of the red onion and the garlic down to my taste, but the HOT smoked paprika and the celery seed are a must! I use jarred roasted piquillo peppers (they are the best) and cut them up myself (I use the rest of the jar in hummus or in salads). I agree it does’t need much salt, but a little black pepper is nice. I always make half a recipe because it makes a lot.
Prior to searching for this recipe, I checked my fridge to determine if I had regular cheddar cheese. I didn’t. All I had was Colby, pepper jack and vegan shreds. Well the vegan was not an option (’cause I wanted the recipe authentic ad possible) so I settled for the other two.
I did a search and got 5 results. After perusing the titles only (without viewing the actual recipe), I settled on this one because of the word easy.
I was elated to learn the recipe called for the two cheeses I had.
I subbed white pepper for FGBP, granulated garlic for garlic cloves and shallot for red onion.
RESULT: Excellent.
I will definitely add this recipe to my recipe bank of ”go to recipes”.
Quick, easy and delicious! We had it with whole grain crackers and apples. Wonderful! I did not add salt as I thought it was salty enough from the cheese.
I will definitely make this again.
I will definitely make this again.
Flavorful and easy!
Overpowered by the onion despite adding less than called for in the recipe.
I loved this and using two different kinds of cheeses adds extra flavors going on in there. The smoky paprika added a little bit of a kick which I love.
Mixing it all together in a mixing bowl is genious. I think the electric mixture makes it too smooth. Pimento cheese sandwiches! Delicious! Great recipe!
OMG! So good! I added a touch less mayo per earlier reviews and I liked the consistency. Will repeat!
i used less mayo,cooked my onion til translucent in olive oil and cumin ,and no garlic,too strong and tasted awesome….
This is great! I halved the recipe and subbed in 8 oz white cheddar for the yellow and pepper jack. Would use less mayonnaise next time, and the celery seed I have isn’t ground so I left that out. Still tastes delicious!
This was awesome and easy to pull off for a non cook. The Cuisinart shredded the cheese in a flash and the rest was a snap. Will probably use a little less mayo next time. Very good, thanks.