*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
If you're looking for the pimento cheese eaten in the Southern US this is NOT it! To make the "classic" spread omit the nuts add just a dash of hot sauce (for flavor not heat) and 1/4 teaspoon of garlic powder. It will keep for weeks in the fridge and makes a great sandwich. Also good melted over tortilla chips.
This is our absolute fav pimento cheese. We have been making it this way for a few years. Some tips. Shred your own cheese. Its SO MUCH BETTER. Its a lot of work to shred a pound of cheese but the package stuff just does not compare. If you are going to serve it as a spread for crackers (as opposed to a sandwhich spread which to me is odd but lots of people like it that way) don't add all the juice from the pimentos. It will be too runny. Drain and save the juice and add as much as you want to make it a nice considtancy to serve as a cracker spread. To me a little bit of pepper and salt goes a long way...but thats a personal preference!