Homemade Pimento Cheese Spread
I’ve always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. This Homemade Pimento Cheese Spread will put the purchased product to shame. Made from simple ingredients with three kinds of cheese, chopped pimentos, mayo, and a few other things thrown in to give it a nice tang.
(Recipe modified with new photos on 4/6/23.)
There’s lots of talk about how Pimento Cheese originated in the South. All I know is that my mom used to buy little jars of it during the holidays, and we’d eat it on celery. Did anyone else do that? However, the spread that I remember tastes nothing like this recipe. This one is much better.
I enjoy homemade pimento spread on a Ritz cracker or simply on some of my Tangy Sourdough Bread. You could even put some on celery sticks, or make little tea sandwiches with it. Maybe serve it with a little fried bacon. Yum! Browse more Tea Party Ideas Here.
More Tea Sandwiches to Consider
- Curried Chicken Tea Sandwiches
- Herbed Parmesan Spread for Tea Sandwiches
- Smoked Salmon Mousse Sandwiches
- Egg Salad Tea Sandwiches
Ingredients for Homemade Pimento Cheese Spread
(See the full recipe at the bottom of this post.)
- cream cheese, room temperature
- real mayonnaise
- Dijon (or Horseradish) mustard
- granulated sugar
- Worcestershire sauce
- dried minced onion
- hot sauce (like Louisiana Hot Sauce)
- freshly ground black pepper
- grated cheddar cheese
- finely grated muenster cheese
- chopped pimentos
A Note About The Ingredients
Be sure that your cream cheese is soft before blending it with the other ingredients, so that it mixes in nice and smooth.
Use real mayo, NOT the sweet salad dressing (like Miracle Whip).
If I have Dijon mustard in my cupboard I’ll use it, but I’ve also used Horseradish mustard, which works well, or even a whole grain mustard.
Buy chunk cheese and grate it yourself. I like to grate the cheddar and muenster cheeses with two different sizes. One regular size and the other finely grated. It really doesn’t matter which gets what. In this recipe I finely grated the muenster cheese.
When shopping for pimento peppers, be sure to get the chopped kind rather than the sliced. It’ll save you time chopping it yourself.
Instructions for Making This Recipe
Gather all your ingredients and tools so that you have everything close at hand on the counter or table. Using a box grater, shred the cheddar cheese with a medium shred. Finely shred the muenster cheese.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, granulated sugar, Worcestershire sauce, dried minced onion, hot sauce, and freshly ground black pepper. Mix together until creamy.
Add in the grated cheese and chopped pimentos. Mix until combined.
Place in a pretty serving bowl. Cover and refrigerate for 2-4 hours before serving to let the ingredients blend.
This recipe will serve 10-12 people. Serve as a spread for crackers, on bread for sandwiches, with vegetables, or any other way you’d like to eat it!
See more Appetizers Here. Browse Snack Ideas Here. View Holiday Dinner Ideas Here.
Homemade Pimento Cheese Spread
Equipment
Ingredients
- 4 oz cream cheese softened
- 1/2 cup real mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried minced onion
- 1 teaspoon hot sauce
- 1/2 teaspoon freshly ground black pepper
- 8 oz sharp cheddar cheese grated
- 8 oz. Muenster cheese finely grated
- 4 oz. chopped Pimentos
Instructions
- Gather all your ingredients and tools so that you have everything close at hand on the counter or table.
- Using a box grater, shred the cheddar cheese with a medium shred. Finely shred the muenster cheese.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, granulated sugar, Worcestershire sauce, dried minced onion, hot sauce, and freshly ground black pepper. Mix together until creamy.
- Add in the grated cheese and chopped pimentos. Mix until combined.
- Cover and place in a pretty serving bowl. Refrigerate for 2-4 hours before serving to let the ingredients blend. Serves 10-12.
Nutrition
