Photo: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery
Prep Time
25 Mins
Yield
Makes 6 1/2 cups

Jim Early took first place out of 300 entries in the Southern Foodways Alliance Pimiento Cheese Invitational by creating this update of his mother's recipe. If you need a smaller amount, you can easily cut the recipe in half.

How to Make It

Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients, and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day. Serve with crackers or bread slices.

Ratings & Reviews

cateringbyheath's Review

shellyvankirk
April 05, 2012
N/A

TechTeacher's Review

cateringbyheath
July 25, 2010
I have several pimiento cheese recipes and this is by the far the best. I grate the cheese with my Kitchen Aide, chop the peppers with my kitchen knife, combine all the ingredients, then stir with a fork. I prefer the texture with this method. I also add a little more jalapeno's. Serving the recipe with corn chips and crackers, it's always a big hit at teacher luncheons.

shellyvankirk's Review

carmelita
January 13, 2010
This is a great recipe! The flavors are phenomenal but the preparation method is flawed. This should really be hand mixed for an authentic pimiento cheese texture. The food processor would make this too cheese ball like in texture. I shredded the cheese in the processor, but I mixed all of the ingredients with my hands.

laurinp's Review

TechTeacher
November 25, 2009
DELICIOUS! I do not eat pimento cheese, but I loved this recipe! EVERYONE that ate it commented on how good it was. I like that it has very little mayo. Also, it's very festive looking...perfect for holiday get-togethers. I made 1/2 the recipe in the food processor like it says, then I made the next half with a regular mixer. It was much easier with the mixer and quicker cleanup.

campagnes's Review

laurinp
July 30, 2009
I've made this recipe three times. The flavor is OUTSTANDING; the only reason I'm giving it two stars is because the texture is nothing like a pimento cheese. It's very, very firm and stiff, not creamy at all. In fact, instead of pimento cheese, it makes a perfect cheeseball; I whizz the whole thing together in the food processor, let it chill overnight, and roll it in chopped cooked bacon. Cheeseball: YES. Pimento cheese: it ain't.

carmelita's Review

campagnes
July 09, 2009
This is a really good pimiento cheese recipe - but it makes a lot -- and it's very, very difficult to manage in the food processor. I may try cutting the recipe in half next time. I had way too much. BUT -- really delicious ! I wonder if it freezes well ??