Homemade Pimento Cheese

Pimento Cheese

Once in a blue moon, and I do mean blue moon, I get the taste for a Pimento Cheese sandwich. When I was a child my Mom would make it occasionally and the kind you make is oh so much more satisfying than the type you buy in your local deli. It’s not something I eat often, but every other year or so I’ll whip up a batch. It’s one of those comfort foods at their finest and it’s simple to make to boot. Easy comfort…What’s not to like?

What You’ll Need:
1 – 8 ounce bar of cheddar or Colby cheese, shredded
2 – 4 ounce jars of pimentos, drained
2-3 heaping tablespoons of mayonnaise
Freshly ground black pepper
Sea salt (Note: Optional. I only add salt depending on the cheese I’m using. Most of the organic varieties are a bit less salty, so taste the mixture and if it needs salt then add it accordingly.)

In a large bowl mix cheese through pepper until incorporated. Taste. If needed add salt. Store in an airtight container in the fridge for up to a week.

Pimento Cheese

Notes: This works well on bread as a sandwich topping or you can use celery sticks and scoop up the mixture. You can easily half this recipe as well.

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