Pimiento Cheese

8 ounces sharp cheddar cheese

1/4 cup mayo

2 ounces diced pimientos, drained

1 teaspoon finely grated yellow onion (note: this is almost none, but is easily overdone.)

1/4 teaspoon sugar

white pepper to taste

1 1/2 tablespoons hot sauce (optional)

1 tablespoon finely chopped fresh parsley

2 tablespoons chopped pitted green olives (optional)

Finely grate the cheese (I used the grater attachment to the food processor). Add the mayo, pimientos, onion, sugar, white pepper, hot sauce, parsley and olives. Pulse in the food processor a few times (or to your desired creaminess).


3 responses to “Pimiento Cheese

  1. Looks delicious! I’m going to try your recipe this week. I use cream cheese and Velveeta (the infamous box!) and a large jar of pimento, but I’m loving the idea of roasting my own red peppers for a batch. I’ll have to try that, too.

    I serve pimento cheese year round. During the hot Kentucky summer (this year was ridiculous!), I put it on crackers and in celery as well as on bread. During the cold months, we enjoy it with homemade soup. I also like to make it extra soft and serve with veggies as a dip.

    Thanks for the recipe!

  2. Mmm – this does sound good! I am going to ask my friend Dodi Arrendale what her pimentio cheese recipe is… hers is mighty tasty also!

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