Pimento Cheese

Pimento Cheese

Pimento cheese is a wonderful thing, so my mom and I both agreed it needed to be part of our Easter spread. The combination of cheddar cheese, mayonnaise, and jarred pimentos might sound strange…until you try it. It’s dangerously addicting, especially on ritz crackers.

Inspired by the pimento cheese I had in Chattanooga last year, I now make my version with fresh roasted peppers and a jalapeno. The jalapeno gives it the perfect amount of spicy kick to balance out the sweet peppers and sharp cheese.

Speaking of cheese, it’s important to use really good, sharp cheddar here. I go with a mixture of white and orange cheddar for color.

Pimento Cheese

I usually garnish it with a couple of pretty celery leaves and serve it with ritz crackers and celery sticks (to make it healthy, obviously). I’m pretty sure the leftovers are going to make their way into a sandwich this week. Pimento cheese grilled cheese, perhaps?

Pimento Cheese

Yield: 3 cups

Pimento Cheese

Loosely adapted from Epicurious


  • 2 medium red bell peppers
  • 1 jalapeno pepper
  • 1/2 pound extra-sharp white cheddar
  • 1/2 pound extra-sharp orange cheddar
  • Salt and pepper, to taste
  • 1/2 cup mayonnaise


  • Roast the red bell peppers and jalapeno over the flames on a gas stove or under a hot broiler until the skins are blackened. Transfer to a tightly sealed bowl or bag and let steam for 15 minutes (this will loosen the skin and make them easier to peel). Peel the peppers and remove the seeds. Finely chop and set aside.
  • Grate the cheeses into a large bowl. Stir in the peppers, salt, pepper, and mayonnaise. Mash it with a fork until it gets to a spreadable consistency.
  • Chill for at least two hours. Serve with ritz crackers and celery sticks.

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