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Homemade Pimento Cheese

Ahh, pimento cheese.  
You either love it or hate it.  I happen to love it.  
I hear it’s kind of a Southern thing…it’s our go-to pate in a pinch!
Here’s a quick and easy way to make it from fresh ingredients for a delicious sandwich or cracker spread, or a dip for fresh cut vegetables.
No, you didn’t blink.  
That’s it.  
Just combine the ingredients and mix thoroughly.  Keep chilled in an airtight container in the refrigerator!
Homemade Pimento Cheese
1 1/2 cups medium cheddar cheese, grated
1 1/2 cups Velveeta processed cheese, grated
1/2 teaspoon garlic powder
1 teaspoon grated onion
1-4oz. jar chopped pimentos, drained
1/2 cup mayonnaise (not the sweet kind)
1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl and mix thoroughly to combine.  Store in an airtight container in the refrigerator. 

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About Jennifer

Jennifer Locklin is the writer of Jennifer Cooks, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.

6 comments on “Homemade Pimento Cheese

  1. I LOVE pimento cheese and always have. I've been seriously thinking of making some and I'm thrilled to have your take on it.
    I defintely think it's a southern thing, and best on very soft white bread :)
    Thanks for sharing!

  2. I've heard of pimento cheese but I've never tried it or made it. However seeing its super simple assembly I might have to change that! Lord knows I love cheese LOL :)

  3. Pimento cheese sandwiches are classic Southern food! Whenever I visit my grandmother in Louisiana, there's always a bowl of that yummyness sitting in the fridge. It's such a lovely thing, isn't it? :D

  4. I use Colby Jack cheese that I grate myself and the Kraft Mexican 4 cheese mixture, chopped pimento, mayo, sour cream, dill cubes, chopped garlic,salt/pepper and lemon juice.

    I'm a southerner and the recpe came down through the family. I added the colby-jack, sour cream and dill cubes to the recipe.

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