Pimiento Cheese Spread

Name: Pimiento Cheese Spread
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 8 oz sharp cheddar cheese; 2/3 c chopped roasted pimiento (or a 4-oz jar, drained -reserve the juice); 1/4 c greek yogurt (plain); 2 Tbsp mayonnaise; 1 Tbsp pimiento juice; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dry mustard; 1/2 tsp paprika; 1/2 tsp honey; 1/4 tsp salt; 1/8 tsp black pepper; 1 pinch cayenne (optional); 1 lb bacon (optional)

By Cheryl Miller
@traflet

It's been several years since I moved from Kansas to the Pacific Northwest. There are some distinct differences in the foods here, and I have adapted pretty well. But when I have a craving for a Pimiento Cheese sandwich, it's really frustrating to realize that no stores in my area sell the spread, which is as common as potato salad back home in Kansas! I finally found an online recipe that adapted well to match my memory of home.

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Comments:

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Serves:

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

8 oz

sharp cheddar cheese
2/3 c

chopped roasted pimiento (or a 4-oz jar, drained -reserve the juice)
1/4 c

greek yogurt (plain)
2 Tbsp

mayonnaise
1 Tbsp

pimiento juice
1/2 tsp

garlic powder
1/2 tsp

onion powder
1/2 tsp

dry mustard
1/2 tsp

paprika
1/2 tsp

honey
1/4 tsp

salt
1/8 tsp

black pepper
1 pinch

cayenne (optional)
1 lb

bacon (optional)
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How to Make Pimiento Cheese Spread

Step-by-Step

If you plan to add bacon to your sandwich, get it started first, and fry it up crisp. After draining on paper towels, crumble coarsely and set aside.
Shred the cheese into a large-ish bowl; drain the roasted pimientos, saving the juice on the side. Combine cheese and drained pimientos.
In a small bowl, combine the yogurt, mayo, honey, spices and 1 Tbsp of the reserved pimiento juice. Mix well and add to the cheese bowl.
Spread on white bread and add a handful of bacon; place another bread slice on top and your sandwich is ready! If you want to make it fancy, cut off the crusts and slice sandwich into "finger" portions. Or stick a pimiento-stuffed olive on top with a toothpick. Or butter the breads and brown on a griddle before adding the filling.
This stuff is also great spread onto celery stalks. Very "Fifties."