Even without knowing what it was, I always thought pimiento cheese sounded gross. Despite growing up south of the Mason-Dixon line, the DC suburbs always felt more northern (and cosmopolitan) than southern, and pimiento cheese is definitely a southern thing.
When we moved to Asheville though, I finally worked up the nerve to try it. Now, I can’t imagine life without it!
I love it most in mini bell pepper “boats” (as you can see), but it’s good to dip any veggies (or crackers) in, it’s AMAZING on burgers, and it’s an especially good treat if you’re doing keto or another low-carb eating plan. (In our house it seems to often wind up a late evening snack when David and I are relaxing in front of the TV after the wee man goes to sleep.)
This recipe makes a LOT of pimiento cheese, so feel free to halve the recipe if you want. You can also leave out the cream cheese, but I like the extra creaminess that comes from using it. Some pimento cheese seems to be nothing more than cheddar cheese in mayonnaise with pimientos, but I prefer a creamier blend. (My mom likes hers completely smooth, but my husband prefers to mix it by hand without the cream cheese, so this is my middle ground version… also the way I prefer it. ;-))
Also, you’ll note my recipe calls for roasted red peppers. I use them instead of pimientos because I’ve never found organic pimentos. Organic roasted red peppers however, are easy to come by.
This recipe makes about 6 cups of pimiento cheese, making the serving size is about 1/4 cup which I would split into about 4 “boats” ( 2 mini peppers), depending on the size of your peppers.
For the past 20+ years, I've been cooking to accommodate a variety of food preferences, allergies, and styles. Lately, I've been working on paleo breads and baking with cassava flour since we've realized it's sooooooo much easier to send The Wee Man to preschool with sandwiches in his lunch. Visit our About Us page to learn more.Read More