Description
Rosalynn Carter’s Pimiento Cheese is a creamy, flavorful Southern cheese spread that combines sharp cheddar and Monterey Jack cheeses with mayonnaise and diced pimientos. This easy no-cook recipe makes a perfect appetizer or snack, traditionally served with crackers, celery, or on toasted bread.
Ingredients
Scale
Cheese Mixture
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup mayonnaise
Flavorings
- 1 (4-ounce) jar diced pimientos, drained
- 1 teaspoon grated onion or onion juice (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine Cheeses and Mayonnaise: In a medium bowl, stir together the shredded sharp cheddar cheese, shredded Monterey Jack cheese, and mayonnaise until well blended and creamy.
- Add Flavorings: Fold in the drained diced pimientos, garlic powder, and grated onion or onion juice if using. Mix gently to incorporate all ingredients evenly.
- Season and Mix: Add salt and black pepper to taste. Stir the mixture until it reaches a creamy and uniform consistency.
- Chill to Meld Flavors: Cover the bowl with plastic wrap and refrigerate the pimiento cheese for at least 1 hour before serving. This resting period allows the flavors to meld beautifully.
Notes
- Serve with crackers, celery sticks, sandwiches, or on toasted white bread for a classic Southern snack.
- Adjust the amount of mayonnaise to achieve your preferred creaminess.
- For extra richness, some variations of this recipe substitute cream cheese for mayonnaise.
