Spread it on!

Tex-Mex Pimento Cheese

Serve this spread with the usual crackers, spread on a sandwich in place of a slice of regular cheddar. I promise it will not disappoint.

Makes 4 Cups (recipe easily halved)

2 cups jalapeño jack, shredded
2 cups sharp cheddar, shredded
1/3 cup chopped pimentos
1/8 cup chopped pickled jalapeños
1/2 cup mayonnaise (Duke’s is my favorite)
1/4 sour cream
Juice of 1/2 lemon or lime
1/2  teaspoon granulated garlic
1/2  teaspoon granulated onion
1/4  teaspoon cumin
1/2  teaspoon chili powder
Pinch of cayenne
Pinch of sugar

Directions

Combine all ingredients in a standing mixer bowl. Mix thoroughly with the paddle attachment until creamy and the pimentos are well distributed. Season to taste with salt and freshly ground black pepper. Refrigerate at least 3 hours before serving.

Pimento cheese will keep in an airtight container in the refrigerator for about a week.

Pro Tip: While you can certainly use pre-shredded cheese (and I have in a pinch) your spread will be creamier and the shreds less separated if you grate your cheese with a box grater.

2 thoughts on “Spread it on!

  1. Stacey (admin) says:

    Hey Earnie, with a spoon is fine too.Just mix well if ingredients are super cold. The real magic happens when you let it chill for a bit.

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