This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It’s a creamy, cheesy crowd-pleaser.
- 3 ounces cream cheese, at room temperature
- 1 cup packed, coarsely grated extra-sharp Cheddar cheese
- 1 cup packed, coarsely grated Monterey Jack cheese
- ½ cup mayonnaise, or more to taste
- ⅛ teaspoon garlic powder
- 3 tablespoons minced pimentos (sweet pickled red or cherry peppers)
- 1 teaspoon grated onion
- Salt and freshly ground black pepper.
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
336 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 61 milligrams cholesterol; 406 milligrams sodium
About 2 cups
- Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.