Perfect Pimento Cheese

perfect pimento cheese

To quote from the immortal words of Minnie Pearl…howdy, how you all’s?

It feels like ages since we chatted.  So pull up a chair and I’ll fix us a little snack.  I made this pimento cheese for New Year’s Day and liked it so much that now it has a permanent place in my fridge.  In a world of cramped refrigerator quarters, that is no small commitment.  But this pimento cheese can go from being spread on crackers or bread to melting into the most perfect grilled cheese that ever existed to looking all fancy piped into celery stalks.

Or simply licked off a spoon, if that’s your thing.

Perfect Pimento Cheese

Adapted from Demaris Phillips

BAH Note: Ms. Phillips advises you to gently stir the roasted red pepper into the mixture by hand.  I let the mixer do all the work for me.  You do what feels right to you.  Want to turn up the heat?  Add a wee dash of smoked paprika or cayenne.  I bet some soft, roasted garlic would melt beautifully into this cheese…..and give it nice little je ne sais quoi.

  • 8 ounces cream cheese at room temperature
  • 8 ounces cheddar cheese, preferably sharp cheddar, shredded
  • 8 ounces gouda, shredded
  • 2 tablespoons mayonnaise
  • 1 roasted red pepper, diced

Combine the cream cheese and mayonnaise on medium speed in your stand mixer until smooth.  Reduce the speed to low and add the cheddar and gouda and mix until nicely combined.  Add the roasted red pepper and mix until you’re happy with how it looks. Add kosher salt and black pepper to taste.

{printable recipe}

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2 Responses to Perfect Pimento Cheese

  1. can i just say i adore me some demaris? obvi, since dw is originally from KY we rooted for her.

    anyway, pimento cheese is something i can’t have for real but i would love to somehow doctor it where i can have it. i found a vegan cream cheese that i absolutely love (i realize that sounds gross to some people) and cabot cheese is lactose free. which leaves the gouda. what’s that do for the mixture, or can i double up on the cheddar or cream cheese?

    • Wendi says:

      Demaris was my pick from the get go.  Love, love, love her and in my dream world she and I are besties.  I can’t say that you’d go wrong to double down on the cheddar in place of gouda.  Maybe do 8oz sharp cheddar and 8oz mild.  You know my philosophy…do what works for you.

      I served this all griddled up between some bread accompanied by tomato soup and Miss D’s pineapple upside down cake.  The simplicity of it all is brilliant.

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