Description

My grandmother ALWAYS had pimiento cheese in her refrigerator. It was one of the treats that I sought out within 15 minutes of arriving at her house. It was savory, a little spicy, and oh so special!

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Ingredients

Scale

2 x 2 pounds blocks extra sharp cheddar (black label)
1 cup mayonnaise
42 ounce jar of roasted red peppers, chopped
2 tsp granulated garlic
1 tsp granulated onion
½ to 1 tsp chipotle (or cayenne)
½ tsp smoked paprika
Fresh ground black pepper

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Instructions

Finely grate cheese into a large mixing bowl.
Mix in mayo, chopped peppers with liquid, and all seasonings until well combined.
Refrigerate overnight.

Notes

This yields 2 ½ quarts, which is a lot, but I always share. Isn’t that part of the joy of cooking! There are always people who are happy to receive a little homemade pimiento cheese. You can easily cut the recipe in half, if refrigerator space is an issue.

Also, my mom prefers cayenne pepper to chipotle and smoked paprika. But, I like the smokey flavor. The low salt Tony Chachere’s seasoning is also good. Make it how you like it!

Prep Time: 40 minutes
Category: Spreads
Cuisine: American

Keywords: Southern, Game Day Foods, Apps, Tailgate Eats