Homemade Pimento Cheese
This homemade pimento cheese is a classic Southern dish that’s rich, creamy, and easy to make. This cheesy dip is excellent with crackers or veggies and tastes amazing on burgers and grilled cheese.
I’ve heard of pimento cheese dip for years but we don’t often see it available in grocery stores & restaurants here on the West Coast. I stumbled upon an easy homemade pimento cheese recipe on Gimme Some Oven that looked good so I made it. Yum! Cheesy, creamy, and so tasty slathered on celery sticks and atop Ritz crackers–such an easy and delicious party snack.
Homemade Pimento Cheese
Ingredients:
- 1 cup extra-sharp cheddar cheese, shredded
- 4 oz cream cheese, room temperature
- ¼ cup green onions, sliced
- 2½-3 tbsp mayonnaise
- 2 oz diced pimentos, drained
- ⅛ tsp garlic powder
- ⅛ tsp smoked paprika
- 1-2 dashes of Tabasco sauce, to taste
- Sea salt and freshly cracked black pepper, to taste
How to Make Homemade Pimento Cheese
Mix the cheddar, softened cream cheese, green onions, mayonnaise, pimentos, garlic powder, smoked paprika, Tabasco, sea salt, and freshly cracked black pepper, to taste, in a bowl until well combined.
Serve immediately with crackers, celery sticks, or on burgers, or in grilled cheese sandwiches. Enjoy!
Store in an airtight glass jar sealed with a lid in the refrigerator for up to 4 days.
Equipment
- Glass Jar with Lid
Ingredients
- 1 cup extra-sharp cheddar cheese shredded
- 4 oz cream cheese room temperature
- ¼ cup green onions sliced
- 2½-3 tbsp mayonnaise
- 2 oz diced pimentos drained
- ⅛ tsp garlic powder
- ⅛ tsp smoked paprika
- 1-2 dashes of Tabasco sauce to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Mix the cheddar, softened cream cheese, green onions, mayonnaise, pimentos, garlic powder, smoked paprika, Tabasco, sea salt, and freshly cracked black pepper, to taste, in a bowl until well combined.
- Serve immediately with crackers, celery sticks, or on burgers, or in grilled cheese sandwiches. Enjoy!
- Store in an airtight glass jar sealed with a lid in the refrigerator for up to 4 days.
