This is a rating review from my daughter Emily who made this recipe. We had to do a couple of tweeks. To help this recipe be a success for her. I only helped her when she got a little confused on why it looked like shredded cheese with mayo and pimento. So here's the adjustment. We took out a hand mixer to break down the cheese and get it like the bought version you get at the local grocery store...This helped a lot. It lacked something but didn't add salt or pepper we added 1/2 tsp of paprika and to Emily's taste it worked. She was so proud of her self that she wants to make this again.
I used half regular sharp cheddar half sharp white cheddar cheeses and added a couple good shakes of Frank's Hot Sauce. I made no other changes. PURE comfort food. The kids and I can't get enough of this.
This was my frist attempt ever at making pimento cheese. I haven't actually had the stuff since I was a child and it was always the stuff from the store. I have alot of jarred pimentos from my summer garden and decided to make this for a party. I doubled the recipe and made it exactly as written. I did not measure out the full one cup of mayo I just added it a little at a time until it was how I wanted it. Like the first reviewer I used a hand mixer to help incorporate the cheese. I did use a block of extra sharp cheddar and shredded it myself since I have read that the bagged shredded is no good for this kind of recipe. I did also add some of the juice from the peppers just to add more flavor. Just a few splashes maybe 3 or so tbsp of it. This was WONDERFUL! I love it! This will definitely be made again!
My mom makes her pimento cheese just like this...uses light mayo occasionally. The consistency is just like I remembered when she made it...perfect! I added a few shots of (Louisiana) hot sauce for a little kick. Yum!
Great recipe. I was raised on pimento cheese in NC favorite was Stan's Pimento Cheese in Burlington. I put two jars of pimento in the one I make never enough of the pimentos.
Delicious! I used this as a sandwich spread and it was so tasty. I jazzed it up a bit with a touch of mustard, and sprinkle of onion powder, and a pinch of cayene for a little heat. Just threw everything in the blender for a smoother spread. I'll definitely use this again. Thanks for sharing this versitile recipe, Rhonda.
A teaspoon of garlic was WAY TOO MUCH. If you try this recipe do not add a full teaspoon. It overpowered every other flavor in the pimento cheese. I couldn't even taste the pimento.
Yummy!! The garlic adds another subtle dimension to the flavors. I used sharp 2% cheddar and mild 2% cheddar (half and half) shredded in a food processor. Think I could eat the whole bowl now, but will try to hold out for lunch of a toasted Hearty Nut Bread (bread machine) sammich with home-grown tomato slices!
I thought this recipe was delicious. I just started eating pimento cheese in the last few years. My husband bought me a food processor for Christmas so I was anxious to make my own pimento cheese. VERY good and simple too. We eat ours with pretzels its addicting.
