In 2002, my mother prepared this dish for Christmas. She didn’t have anything recorded, but I was so enamored with it that I begged her for the secret, and she jotted it down for me. Please let me know if you find something that works better because all of the metrics are merely estimates.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 ½ cups shredded processed American cheese food
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- 1 (2 ounce) jar chopped pimento peppers
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 dash garlic powder
Instructions
- In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 401 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My Neighbor and I have been looking for a Pimento cheese recipe to replace and older one that used Kraft jar cheeses. This one was very good. Next time though we’ll replace the American cheese food (Velveeta) with either Colby, Jack or mild cheddar. Less expensive and equally flavorful.
I’ve been making this recipe for the holidays since about 2005 and it is a family favorite. We like it extra spicy so I always up the spice. My husband and I lived in Scotland for a while and we couldn’t find pimentos there, so we made it with fresh red chili peppers and it was divine. I cannot thank you enough to this. It has brought years of yummy holiday memories to my family.
Awesome recipe ! This made the hands down BEST Cheese quesadilla ever!!
I am from the South and we love our pimento cheese y’all. I use sharp cheddar and grate it myself in the food processor. Do not use the preshreded cheese in a package from the grocery store.-it has cornstarch in it to keep it from sticking together. Yuck ! i use lots of pimento and also some lemon pepper and a little garlic powder. Try it !
I’ve made this many times over the last few years, with lots of raves from my friends and family. The only change I make is I use mild cheddar cheese because I can not find grated American cheese in my food stores.
Love, Love Pimento Cheese Spread and this is just right. If I made a larger batch, I’d eat it all so I like this size of recipe. It is as good or better than the boughten stuff. I didn’t change a thing except to use bagged shredded Cheddar.
Dangerously good stuff here. We had ours with crackers, tortilla chips, and red bell pepper slices, and it was gone in a flash.
Delicious! Very good on crackers. Great for a party snack or if you are having people over
Delicious! Very good on crackers. Great for a party snack or if you are having people over
I have been making this way for a couple of years since eating some like this at whole foods. I use real cheese tho depending on what I have on hand. I hand mixed several kinds together etc.I have also used chopped red bell pepper or sun dried tomatos when I have been out of pimentos. This recipe is awesome and gives you room to add your own twist.
The cayenne pepper is secret ingredient. I used Greek cream cheese, olive oil mayo and sharp cheddar. This is great on crackers or toast!
It was just ok. I’ve only had pimento cheese twice before in my life so I don’t have a lot to draw from, but this seemed a bit bland to me.
I have made this since it was first posted, using sharp cheddar. Delicious!!! I made it again yesterday, using cream cheese with onion & chives because I forgot to buy plain… over the top!!!!
this is a great recipe but I grew up with the Kraft kind of pimento spread so I use 1/4 of a brick of Velveeta instead of the shredded American and I just cube it add everything to a pot and heat it up then it becomes smooth and yummy…its terrific hot or cold!
Just a suggestion but when I make pimento cheese I like to put a little minced onion in mine. I have also used chopped jalapinos.
This has become my “signature” for all parties and no one can get enough of it. I make double batches for small parties and there are never leftovers! It couldnt be easier, the kids can help with the mixing and measuring, and you just cant mess it up. Genius!!! I serve it alongside crackers, celery, and most recently on cucumber slices with additional paprika and a sliver of jalapeno… Yum!
Really good, but–are you supposed to drain the pimento liquid?
Great pimento cheese. I used it to top burgers for a southern twist to burger night. Yum!
This was a first for me. I used mild cheddar cheese, and more like a cup of mayo. Very pretty to look at and yummy to eat. Thanks for sharing.
This is the best pimento cheese spread I have ever made. I fixed it for my husband to take on a fishing trip, we couldn’t stop sampling it. I didn’t have the American cheese, so I used what I had on hand which was shredded mild cheddar cheese. I don’t see how this could be any better!!! Thanks for sharing this recipe!
I made this with sharp cheddar because I really don’t like Velveeta “cheese food.” The flavors were good with the onion and garlic. But the consistancy was too creamy for me. Maybe as a filling for celery it would be OK. It didn’t have the texture I like in a sandwich.