Help Me with Homemade Pimento Cheese!

Ever since my trip to Oxford, MS, I’ve been dying to recreate the delicious pimento cheese I had!

I grabbed a recipe from Paula Deen and her son Bobby off of Food Network. My thinking was hey, it’s Paula Deen, this must be the real southern recipe I’ve been looking for! Well, wrong. It wasnt what I was looking for. It was still good, just a little too creamy and lacked depth. Basically what I’m saying is… Please send me your amazing homemade pimento cheese recipes! I’m dying for some good ones. I’ll walk you through what I did, and please give me your tips and hints about where I went wrong!

Cooking and blogging inevitably yields some disappointing results. And I like to share those with all you food lovers, because believe it or not, y’all are a wealth of knowledge! Please impart that upon me. Please and thank you.

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The recipe called for 3oz of cream cheese and 1/2 cup of mayonnaise. I thought this was too much for me, so I reduced the mayonnaise to 2 tablespoons. It was still too creamy for my liking though.

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I got my supplies ready:

2 cups shredded cheddar cheese
2 tablespoons mayonnaise
3 oz of cream cheese
1/8 teaspoon of each: salt, pepper and garlic powder
3 tablespoons of pimento peppers

iPhone to guide you, mixing bowl, hand mixer…

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Wedged off 3oz of cream cheese that I let come to room temperature.

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I beat until fluffy.

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Added all my other ingredients. I just spooned the pimento peppers out I the jar, should I have patted them dry?

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As I began to mix, I realized this was way creamier and turning into an orange paste… Not the pimento cheese of my hopes and dreams.

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Again, it wasnt bad… Just not at all was I was hoping for. Suggestions? Anyone?? I’m listening!

Anyone have recipes without cream cheese and/or mayonnaise? Any tips for how to use or save these leftovers I’ve already made?

Thanks friends!

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Natalie Paramore

The places I go, the things I do and what I eat.

December 7, 2012

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7 Comments

  1. Reply

    Emily

    December 5, 2012

    I had this EXACT same problem. Here’s what we do now – we use about two/three tables spoons of cream cheese, one table spoon of mayo and one of sour cream. We also add sriracha. It gives it a bit more depth and spice. I would caution against mixing the ingredients with an electric mixer, the result is often glopping and runny. Instead we mix all the ingredients together with a spoon. You get a chunkier, sturdier pimento cheese but we like it that way. Also, make sure the pimentos are really well drained or it can separate on you. Oh and try peppadews instead of/with the pimentos to mix it up.

  2. Reply

    Lauren @ Gourmet Veggie Mama

    December 7, 2012

    I can’t help with the recipe, but that does look creamier than I’d like. Central Market makes ah-MAY-zing pimento cheese, and I think the difference is less goop (cream cheese, mayo, what-have-you) and a light hand with the mixing, but that’s just an educated guess.

  3. Reply

    susirenea

    June 27, 2013

    True southern pimento cheese spread…no cream cheese…just cheddar cheese, pimentos, and mayo..my momma never measured ingredients andit was always divine. I’d start with 2 c cheese, 1/2 cup mayo, and a small jar of pimentos…and she never used a mixer always folded ingredients by hand.

    • Reply

      Natalie Paramore

      June 27, 2013

      Aha! That must be it- no cream cheese or mixer. I will try that! Thanks for the tip!

  4. Reply

    Z

    July 2, 2013

    Here’s my Pimiento Cheese recipe:

    In a large bowl, combine:
    8 oz. sharp cheddar cheese, shredded
    8 oz. monterrey jack cheese, shredded
    1 medium jar pimientos, chopped (with liquid)
    1/2 cup minced onions

    Mix ingredients with wooden spoon, then add “a ton” of pepper–until top looks almost completely black. Mix very, very well–until liquid is absorbed fully.

    Add Hellman’s mayonnaise until you have your preferred spreadability. Mix well.

    Place in container and decorate with mammoth stuffed olives.

    Chill for at least two hours, but soften to room temperature before serving with assorted crackers and breads or short celery stalks.

    If you need more pimiento cheese, simply multiply these ingredients. I’ve doubled, tripled, and quadrupled the recipe with great success.

    • Reply

      Natalie Paramore

      July 9, 2013

      Hi Senator, thanks for the recipe! This sounds like a great one!

  5. Reply

    lesa

    August 5, 2013

    I use real red bell peppers! not the store bought!!!! that’s how they make pimentos from the jar with real red peppers !!!!! you will never buy jar again!!!!!

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