This is quick and simple to make.
I am convinced that the key to really good Pimento Cheese is to grate your own cheese, DO NOT and I repeat DO NOT use pre-shredded cheese. It is coated with cellulose, which is to keep it from sticking together in the bag and it just doesn't give your Pimento Cheese that smooth texture . . .TRUST ME on this.
I have tried this with a variety of cheeses and I found this combination is the one I prefer.
Homemade Southern Pimento Cheese
4 oz. Pimentos
8 oz. Colby Jack Cheese
8 oz. Pepper Jack Cheese
4 oz. Cream Cheese (softened) - I use Philadelphia Cream Cheese (better than store brands)
3/4 - 1 cup Mayonnaise (use a good quality mayo, such as Hellman's, Kraft or Dukes)
1 tsp. garlic powder (optional)
1 tsp. onion powder (optional)
1 Tbsp. ground black pepper.
Dash of hot sauce (optional)
Grate the Colby Jack and Pepper Jack cheeses (I use a food processor), mix together and add in the softened cream cheese, add the pimentos, mayonnaise, garlic powder, onion powder and black pepper (use plenty of black pepper). If you like it a bit spicy, add some hot sauce to your taste. (personally I prefer it without the hot sauce but I add it sometimes)
Add more or less mayo to your liking - I typically don't measure out the mayo, garlic powder, onion powder or pepper, I just add the mayo and stir until it looks about the right consistency for me. I like lots of black pepper so I generally sprinkle in a lot.
Place in sealed container and store in the refrigerator.
Pimento Cheese is good just to eat with a spoon, but most the time, it is eaten with crackers or in a sandwich, you can put it on a burger, stir some into your homemade macaroni and cheese, the possibilities are endless. I have even had a grilled pimento cheese sandwich with bacon - talk about comfort food!!
You can give clean out the Pimento jar, place some of your mixture in the jar and then gift it to someone you love.
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