I think it’s safe to say that I will never be a food blogger – internet sensation – or whatever you want to call it. I cook, I bake, I make delicious food, but we’re waiting to eat and as soon as it’s made *poof* and then I think… PHOTO! 😬 This was so easy and so delicious I’m still trying to wrap my head around it. My only tool was a box grater and a hand mixer (stand mixer is fine, but I didn’t want to drag mine out).

Here it is, nice and easy. Hope you enjoy. I cannot believe we’ve been spending almost $9 for pimiento cheese when it’s this easy to make with your own two hands in just a few minutes. It lasts about 5 days in a sealed container. Don’t leave out the Worcestershire sauce – it’s the secret ingredient that really makes it come together. This is a culmination of several different recipes, none of which used cream cheese. One of the brands we were buying contained cream cheese, so I wanted to give it a whirl.

I always thought you needed a food processor to make pimiento cheese. I had one and got rid of it because I rarely used it. So I used a hand mixer (didn’t feel like dragging my large mixer out from the pantry) and it was perfect!

Hints: Make sure your cream cheese has been out for a little bit so it’s not ice cold (and therefore hard). I drain the jalapeños just through my (clean) hand – about 1/2 small jar will do it. They are fabulous in this pimiento cheese, I buy the pickled, diced jalapeños in the pickle aisle, you can leave these out if you don’t want heat – or you can use cayenne pepper if you like. Cream cheese – if it’s rock hard and you want to make this soon, cut thin slices of cream cheese and place on waxed paper. You can use a silicone spatula to smooth it out and make it thinner (therefore softening even quicker).

HOMEMADE PIMIENTO CHEESE

• 8 oz. grated sharp cheddar (I used Cabot Seriously Sharp Cheddar)
• 5-6 level tablespoons mayonnaise (I used Hellmans)
• 2 oz. cream cheese (let it sit out a bit so you can stir it in)
• 1/4 teaspoon Worcestershire sauce
• 2 oz. pimientos (1/2 small jar)
• pickled jalapeños, diced (I used to small spoonfuls)
• S&P

Measure, place in mixing bowl. Using a hand mixer (or stand mixer if you prefer) mix until it’s the texture you like it. If you think it needs to be thinned a bit you can add a tablespoon more mayo.

If you don’t have cream cheese you can just increase the mayo to 6 tablespoons, check consistency, add more mayo if it needs it.

So good on crackers, bread as a sandwich, bread on a grilled cheese, on top of a hamburger, on top of celery, the possibilities are endless!

🍽️ Until next time…