How to Make Homemade Pimento Cheese

This recipe will teach you how to make homemade pimento cheese spread. It is great on celery as an appetizer, on some whole wheat bread, or on crackers. You can double the recipe ingredients if you are making a large amount for a party or get together.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8 Ounces of Colby or Mild Cheddar Shredded Cheese (Kraft or Velveeta)
• 1 Jar of Pimentos
• 1 Cup of Mayonnaise
• 1 Medium Size Mixing Bowl
• Large Wooden Spoon

1. 

   Open your jar of pimentos and drain as much of the juice off as you can. This will keep your pimento cheese spread from being to runny.

2. Pour your shredded cheese into your medium size mixing bowl and add the drained pimentos. Add 1 cup of mayonnaise and mix together very well.

3. Once you have mixed the above ingredients together well - store in your refrigerator until ready to use. Make sure you cover the bowl or it will not last.

Tips & Warnings

• Don't forget to drain the pimentos well or you will have runny pimento cheese spread.

[lighthouse1958]

on 8/18/2009 I see you have alot of recipes, and I will be saving them to my favorites. You have the best. thanks. 5* and rec.

[harrisdy]

on 8/8/2009 looks good!

[LaneyHaney]

on 1/3/2009 I use Mario Diced Pimientos, NEVER drain off the rich juice, and the pimento cheese is not runny at all. The key is to chill overnight before serving so the flavor can develop, and the product can firm up. By the way, Mario Pimientos are the secret to GREAT pimento cheese! Note: I use a cup of mayo per pound of block cheese. Avoid squeeze-style mayo, as it's too thin.

[LaneyHaney]

on 1/3/2009 I use Mario Diced Pimientos, NEVER drain off the rich juice, and the pimento cheese is not runny at all. The key is to chill overnight before serving so the flavor can develop, and the product can firm up. By the way, Mario Pimientos are the secret to GREAT pimento cheese!

[taskeinc]

on 11/29/2008 Love Pimento Cheese, it adds so much flavor to just about anything.