It’s hard to beat this basic homemade pimiento cheese featuring sharp Cheddar and Velveeta, mayonnaise, and diced pimiento. It’s easy when you make it in the food processor, and you’ll get 2 quarts—plenty for tailgating or making sandwiches for a crowd.
2 (8-ounce) packages Cheddar cheese
2 (8-ounce) packages sharp Cheddar cheese
1 (16-ounce) loaf process cheese spread
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4-ounce) jars diced pimiento, drained
2 cups mayonnaise or salad dressing
How to Make It
Position shredding disk in food processor bowl; shred Cheddar cheeses. Cut cheese loaf into cubes. Position knife blade in processor bowl; add half of cheeses. Process until smooth, stopping once to scrape down sides. Transfer mixture to a bowl.
Add remaining cheeses, sugar, salt, and pepper to processor bowl; process until smooth, stopping once to scrape down sides.
Stir into cheese mixture in bowl. Stir in pimiento and mayonnaise.
I have made this recipe dozens of times. It has become my signature dish. I give it as gifts. I take it for occasions. People ask me to bring it to parties. I am always careful to remind folks that it is soooo much better when it allowed to reach room temperature before eating. For a spicier alternative try Three Cheese Pimiento Cheese from this database as well.
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