Friday, July 15, 2022

Southern Pimiento Cheese

Believe it or not, I found yet another recipe for pimiento cheese, this one is southern style. I have been singing the praises of pimiento cheese for a long while. I grew up on this stuff; as a girl I had it as a filling for sandwiches, as an adult I find the benefit of enjoying it with fruits and vegetables. I mentioned a couple of posts ago that I’m trying to cut back on carbs, so instead of enjoying this as I usually would on crackers or a crusty roll, I am enjoying it with celery, grapes, and apple slices.  It is a delicious and satisfying snack.

Southern Pimiento Cheese

Slightly adapted from

  ⅓ c. Duke’s mayonnaise

2 oz. cream cheese, softened

1 t. grated onion

¼ t. black pepper

¼ t. garlic powder

¼ t. Creole seasoning

2 t. Worcestershire sauce

1 t. dill pickle juice

4 oz. diced Melissa’s Roasted red peppers

2 c. shredded sharp cheddar cheese

 In a bowl, mix together mayonnaise and cream cheese until well blended. Stir in the onion, salt, pepper, garlic powder, Worcestershire sauce, and pickle juice. Fold in the pimento and cheddar cheese.

 Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.

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Linda said...

You continue your reign as Pimento Cheese Queen. This one looks just as yummy as the others I have saved! I like seeing those long shreds of cheese, makes my mouth water. You think it is the Creole seasoning that makes it "southern"? Kudos to you for resisting the carbs and eating it with raw veggies and fruit.

sandy said...

sounds and looks so good!