This Pimento Cheese Recipe is amazing! I first discovered Pimento Cheese when we went to a wedding in Charleston, SC. and have been obsessed with it! Since then, I have been making many variations of Pimento Cheese, and this Pimento Cheese Recipe is my favorite. Pimento cheese can be enjoyed in many ways. Traditionally, it is served cold, but it is also unbelievably delicious when heated up and melty. Recently, I recently made this for a girls weekend – and everyone loved this! You will love this Pimento Cheese Recipe too!
Pimento Cheese Dip
This Pimento Cheese Recipe is amazing! Traditionally, it is served cold, but it is also unbelievably delicious when heated up and melty. You will love this Pimento Cheese Recipe!
Ingredients
- 8 oz extra sharp white cheddar finely shredded*
- 8 oz extra sharp yellow cheddar finely shredded*
- 4 oz jar of pimento peppers**
- 1 cup mayo***
- 1/2 teas coarse ground black pepper
- 1/2 teas cayenne pepper****
- 1/2 teas garlic powder
Instructions
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Shred your cheese in a medium size bowl.
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Open your jar of pimentos and get a tablespoon of the liquid from it and put it into the bowl.
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Drain / discard the rest of the liquid, and then chop your pimento peppers.
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Add the chopped pimento peppers to your bowl.
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Add the mayo, and spices to the bowl.
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Mix all ingredients well together.
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You can serve it now or place in a storage container (refrigerate until you are ready to serve).
Recipe Notes
*Make sure you get the blocks of cheese and shred them yourself. It will not be as delicious if you get the pre-shredded kind from the bag.
**Pimento peppers usually will already be chopped, but make sure to chop them some more so that the pieces are smaller.
***I always used Hellman’s mayo – it is the best!
****I think that ½ teas of cayenne pepper is perfect – just gives a kick of heat, but you can reduce if you are sensitive to spice or increase it if you like it spicier.
Recipe Notes:
*Make sure you get the blocks of cheese and shred them yourself. It will not be as delicious if you get the pre-shredded kind from the bag.
**Pimento peppers usually will already be chopped, but make sure to chop them some more so that the pieces are smaller.
***I always use Hellman’s mayo – it is the best!
****I think that ½ teas of cayenne pepper is perfect – just gives a kick of heat, but you can reduce if you are sensitive to spice or increase it if you like it spicier.
Pairings:
This Pimento Cheese Recipe pairs well with so many foods. It is delicious on top of Fried Green Tomatoes (which is how I first had it in Charleston).
If you are not watching your carbs, you can enjoy it on a cracker or bread (cold or warm), or you can make a grilled cheese sandwich with it.
If you are watching your carbs, it is just as delicious with veggies.
It would be great on chicken, pork, and even in an omelet.
Food Prep:
This is a perfect make-ahead recipe. You can make it during a food prep session and enjoy it all week long in many ways or you can make this a head of time before a party or get together.
Other Recipes:
Make sure you check out my other low carb and healthy dip recipes: Spinach Dip, Broiled Feta Dip with Patty’s Zesty Garlic Peppers, Roasted Eggplant and Red Pepper Spread, Roasted Parsnip Hummus, Roasted Summer Squash Pepper Dip, Roasted Zucchini Red Pepper Garlic Dip, Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers.
Low Carb Cheese Sauce | Healthy Eats by Jennie
March 29, 2022 at 5:54 pm[…] Pimento Cheese Dip, Spinach Dip, Broiled Feta Dip with Patty’s Zesty Garlic Peppers, Roasted Eggplant and Red Pepper Spread, Roasted Parsnip Hummus, Roasted Summer Squash Pepper Dip, Roasted Zucchini Red Pepper Garlic Dip, Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers. […]