Pimento Cheese

Donna Brown


I was raised on this wonderful treat, not realizing until I was grown that Pimento Cheese is actually considered a "southern thing." If you've never had a good ole pimento cheese sandwich or celery or banana pepper stuffed with this goodness, you don't know what you are missing. It's a great addition to go with a bowl of vegetable soup, too.

pinch tips: Non-Stick Rice Every Time


to one pound of velveeta cheese add: (i believe it's very important to use velveeta, too, not an off brand, the velveeta made with 2% is fine)
4 ounce jar chopped pimentos, drained
1 tsp
sugar or 1 packet sweetner
about 1/2 cup mayo, lite is fine
1 tsp
grated onion, optional
it's very easy to double recipe if you want to make the 2 lb. package of velveeta cheese
black pepper, optional (i don't add salt as the cheese already has salt in it)

Directions Step-By-Step

NOTE: I believe in the old saying, "If it ain't broke, don't fix it," so I stick to the basics on this recipe and I don't add a lot of extra ingredients. Put the whole package (whether making the 1 lb. or the 2 lb.) of velveeta in the freezer for about 10-15 minutes. Don't leave it too long or the paper will begin to stick to the cheese and you will have to peel it off, leave it just long enough for it to grate well. Grate on side with the larger grating holes. Add drained pimentos, sweetner and mayo. Mix well, add more mayo if needed. Serve with fresh loaf bread or on a cracker. (It's really good with a fresh garden tomato on the sandwich, too.)

About this Recipe

Course/Dish: Spreads
Dietary Needs: Vegetarian