Bobby's Pimento Cheese

Total Time:
10 min
Prep:
10 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 1 (3-ounce) package cream cheese, room temperature
  • 1 cup grated sharp cheddar
  • 1 cup grated Monterey Jack
  • 1/2 cup mayonnaise
  • 1/2 teaspoon House Seasoning, recipe follows
  • 2 to 3 tablespoons pimentos, smashed
  • 1 teaspoon grated onion
  • Cracked black pepper
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
Watch how to make this recipe

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.7 156
This review has been deleted item not reviewed by moderator and deleted
It is delicious....my favorite pimiento cheese recipe! item not reviewed by moderator and published
I thought this recipe was very easy and so delicious. For those of you that are saying it is too salty for you. It might be the brand of cheese that you are using, the cheese and the jarred pimento do have salt in them. Maybe try rinsing the jarred pimentos in a mesh strainer and let drain well. I do think that the 1/2 teaspoon of the "house seasoning" does make a whole lot of difference in the recipe. But if 1/2 teaspoon seems like a lot, try using 1/4 teaspoon instead. Never the less, this recipe is keeper. Please try it, I know those of you who love pimento cheese will love this recipe... item not reviewed by moderator and published
Really the tastiest Pimento Cheese recipe I have tried over 20 years. My family like it on celery sticks and pumpernickel bread! Glad to have found this recipe. =) item not reviewed by moderator and published
Loved it. Reminds me of my grandmother's pimento cheese item not reviewed by moderator and published
This is a go for thanksgiving and I am not a Pimento person Go Bobbie item not reviewed by moderator and published
It was too salty. item not reviewed by moderator and published
Just made this in my Ninja, made small changes to ingredients based on what I had in my kitchen. I used no onion powder, salt, and jalepeno. Had to use neufechal cheese instead of reg cream cheese and 2 cups of blended shredded cheese-which is a combo of jack, cheddar, queso and asadero (costco bag), tiny drop of thai garlic/chili paste and added a splash of lemon juice. Wonderful! Will send on sandwiches for my kids! My NC husband loved it! item not reviewed by moderator and published
Outstanding! Served this to a true southern lady, and she said it was the best she'd ever tasted! Great appetizer, and just to have around when you get that craving - and you will! item not reviewed by moderator and published
I make this often for my Grandchildren They love it, so do I. Thanks for sharing! item not reviewed by moderator and published
This recipe is exactly what I have been looking for in a pimento cheese recipe. It is smooth, creamy, and just the right seasoning! I was out of cheddar so I used a grated mexican cheese blend and it was delicious. Thank you!! item not reviewed by moderator and published
Perfect! The best recipe ever for pimento cheese! I make this at least once a month to have in the house. Once thing I've done to spice it up is add a little cayenne sometimes. But this recipe doesn't need any changes. It's absolutely amazing... item not reviewed by moderator and published
Awesome pimento cheese recipe! Reminds me of the Pawley's Island gourmet pimento cheese in the store. Will try some low-fat modifications next time I make it and lighten up on the minced onion and garlic powder and maybe a little less mayo. Love it :- item not reviewed by moderator and published
I'm a Southern woman and very picky about pimiento cheese. Most are too runny, or too bland, or just weird tasting with strange stuff like olive juice added in. I keep trying, but have never before found a recipe that equals my "perfect pimiento cheese" dreams -until now. I followed the recipe exactly using really good freshly grated cheddar and decent Monterey Jack along with the onion which I grated on the small grate side of my box grater. The onion was a juicy, mushey glob that mixed in perfectly. I didn't make up a recipe of the house seasoning, but sprinkled in a little salt, freshly ground good pepper and a sprinkle of Lawreys garlic powder. It is wonderful! Creamy, well seasoned comfort food. Now, where's the white bread? item not reviewed by moderator and published
I made the recipe as is, and was very pleased. Since the beloved pimento cheese of my youth is sweeter with a little spice, I added a bit of sweetness and a couple shakes of cayenne. It's great either way. What I liked about this was the creaminess, it spreads so easily. It was great on wheat bread, but would kill on celery or other crunchy veg. This is my new go to recipe. Really enjoyable and a snap to make. item not reviewed by moderator and published
This makes no sense. People that post and say it was excellent after they changed or added extra ingredients! I prepared just like you said to make it and it was excellent. I give it 5 stars. item not reviewed by moderator and published
Easy and simple to make. Made for Thanksgiving veggie tray and the family really loved it. Go to appetizer recipe from now on!I ommitted the onion and it was just fine. item not reviewed by moderator and published
Excellent taste. I thought my eyes were fooling me with the call for 1- 3oz package of cream cheese. They don't come in 3oz packages, and it didn't seem nearly enough, so I changed the 3 to an 8 and it was perfect. I also used a heaping tablespoon of finely diced onion instead of the 1 tsp. The rest was the same. I can't imagine this being very spreadable without the extra cream cheese. My electric hand mixer wasn't enough, so I switched over to the smaller yet more powerful handheld Cuisinart electric blender with the metal blades and was able to get the right color and texture in just a few pulses. Made a huge difference. item not reviewed by moderator and published
Crowd pleaser! Super easy and delicious. I followed a previous reviewer's idea (Cover with chopped pecans. Great presentation. I roasted 1 green and 1 red bell peppers. Coarsely chopped and added them to cream cheese mix. It adds a smokiness to the recipe, balancing the cream cheese flavor. Roasting peppers and other veggies (i.e. onion, tomatoes is a common practice in Mexican recipes. This step is key in the depth of rich flavors. It's also simple. You can use a grill or on the stove (like I normally do. Wash peppers. Turn stove on. Place peppers directly on fire. Let roast until dark. The skin may begin to blacken. Turn until most/all parts of the pepper are roasted. Immediately store roasted peppers in a plastic bag. Seal. Allow to sweat for a couple of minute. This will make peeling of the roasted skin (must not forget this step easier. Peel as much roasted skin as possible. Deseed. Rinse. Chop/grind/blend, coarsely or finely. Your choice. item not reviewed by moderator and published
I recently made this for a party and tweaked it into finger food. I did not add salt but did add fresh onion, garlic, fresh ground black pepper, a small amount of cayenne pepper and a dash of worchester sauce. Mixed well, refridgerated for several hours,formed into bite-size balls and rolled them in finely chopped pecans. Served with Ritz crackers and pita chips and it was an instant hit! People now beg for my pimento cheese. item not reviewed by moderator and published
I've been trying to find a good recipe for Pimento Cheese for a LONG time!! I remember the one my Grandmother used to make. Nothing ever came close until now. This is the closest recipe I've ever found, and the BEST. The only thing I did differently was to add a little sugar, about 2 tsp. This is SO GOOD. item not reviewed by moderator and published
Yum! Tasty and super-simple to make. I added a minced jalapeno and a few dashes of Tabasco sauce for a little extra kick. item not reviewed by moderator and published
I watched Bobby make this yesterday on his show, and had to go right out and buy all the stuff for it today...including the white bread to make sandwiches with. On the show he said he uses medium cheddar, not the sharp, and I did too. I also used the lower fat cream cheese. I omitted the salt altogether, and it was perfect...as cheese is usually plenty salty enough for me. I also used chipotle cheese slices, and diced it up, instead of the pepper jack that he said he uses. It gave it a little bite. I couldn't wait to eat it, and just made a sandwich on fresh white bread, and it is perfection !!! Great recipe Bobby, thank you ! item not reviewed by moderator and published
For me the secret was letting it sit in the fridge for a day or so before eating it. The first time I made it, I used finely minced red peppers (didn't have any pimentos - duh!...okay, but didn't have the pimento taste. The second time I made it, I made sure I had pimentos handy...but I didn't eat it for a day or two...It was SO good after it sat in the fridge and all the flavors jelled. I also was short on the salt based on some other comments...worked out fine...I'll definitely make it again. item not reviewed by moderator and published
This recipe just didn't do it for me. Too salty..... item not reviewed by moderator and published
Ok first let me say the only spread I have eaten is the one you buy in stores. OMGosh! this is a class all it's own. Yummy. Yummy. Yummy!Thanks Bobby and Paula. item not reviewed by moderator and published
SO, so good - I couldn't stop eating it. I hate the pimento cheese from the store (the kind in the clear tub BUT this is delish!!! item not reviewed by moderator and published
Disappointed. To much of a mayo taste (and I do like mayo Any of the commercial brands that I've tried are better than this. item not reviewed by moderator and published
I really like the recipe...I did make a few changes I used the whole jar of pimentos and the next time I make I might add more cheese but other than that it's a good recipe...Oh yea and I used Pepper Jack as a sub for Monterey Cheese. item not reviewed by moderator and published
I made this for a football party and it was a hit! After reading the reviews and tasting as I went, I made some minor adjustments: 1. Omit house seasoning BUT add a few dashes of garlic powder AND black pepper 2. omit any additional salt 3. Sub 1/2 cup of mayo for combo of 1/4 cup Miracle Whip (sweetness helps and 1/4 cup light mayo 4. Sub Pepper Jack cheese for Monterey (this helped add a little "kick" 5. Add a few dashes of Worcestershire 6. I doubled the amount of shredded cheeses, as it was too creamy without (four cup of cheese total. DELISH! item not reviewed by moderator and published
Delicious! I used Pepper Jack instead of Monterey Jack because I like the kick, and I used a 4oz. jar of diced pimentos to simplify things. This is now my go to recipe for Pimento Cheese! Thank you! item not reviewed by moderator and published
Easy to make...but did not have much flavor. I made one batch and followed the recipe...it was way too salty. The second batch I left out the salt but used the a small amount of pepper and garlic powder. It was OK but would not make again. item not reviewed by moderator and published
I made a few changes to the recipe that made it incredibly delicious to me. In place of cream cheese I used Neufchatel (less fat and increased amount to 4 ounces. I used 1/4 cup of Light Hellman's (Best Foods rather than 1/2 cup and I used Hot Pepper Monterey Jack in place of the plain Monterey Jack. Added 1/2 tsp grated garlic as well as onion, omitted salt from House Seasoning Blend mentioned (High Blood Pressure and made sure the Neufachel was room temperature before blending. In addition, I used an entire 4-ounce jar of diced pimentos. Fabulous!!!! Next time I plan to add minced celery for crunch. FYI: Servings Per Recipe: 12 Amount Per Serving Calories: 146.7 Total Fat: 12.3 g Cholesterol: 38.6 mg Sodium: 266.3 mg Total Carbs: 1.9 g Dietary Fiber: 0.1 g Protein: 7.0 g item not reviewed by moderator and published
My niece made this last week and I reluctantly tried it, thinking I didn't like pimento. Wow! Was it great. We couldn't get enough. item not reviewed by moderator and published
Easy recipe. Incredible taste and texture. I was searching the internet for a low carb pimento cheese and this is it! All of the store bought pimento cheeses I found contained added sugar or corn syrup. This has no sugar and its so good, you wont miss the sugar. item not reviewed by moderator and published
Great recipe that is quick and easy to make. item not reviewed by moderator and published
I was a picky kid eater so pimento cheese was instinctively avoided as a child. Over a decade ago, I fell in love at first sight seeing a catered basket of sandwiches from La-Tea-Da's of Charlotte, NC. I began a quest to find a recipe that was close to being as tasty as theirs. Bobby's recipe is delicious, but to bring it closer to La-Tea-Da's I added a little lemon juice. I also use dried minced onions, instead of fresh. Dukes or Hellmann's light compliment it equally well. Always grate your own cheese. Store bought grated cheese cannot do this recipe justice. Happy to say I have converted many pimento cheese averse people with this recipe. item not reviewed by moderator and published
Love, love, love pimento cheese! I add more grated cheddar to make it really cheesy - and to kick it up, I add in 2-3 teaspoons of vodka. We call it "nippy" pimento cheese. LOL. item not reviewed by moderator and published
This was by far the best pimento cheese I've ever eaten. I used 4 oz of cream cheese instead of 3 (I had an 8-ounce block and just cut it in half). I made it for a cookout and served it at room temp (so it was soft) with Stacy's sea salt pita chips. That's a recipe for gaining 5 pounds fast... :) item not reviewed by moderator and published
YUMMY! Just as good as the gourmet Charleston pimiento cheese they sell for $7.00 at the local grocery store. I used pepper jack but otherwise made this as specified! LOVE IT! item not reviewed by moderator and published
ctrouse, honey you got it all wrong! The cup of salt and pepper is to make a large quantity of her house seasoning. Notice the recipe calls for 1/2 teaspoon of the house seasoning. Almost all of Paula's recipes call for her house seasoning, so she recommends just making alot and keepin it in a dish so it's always ready to use. = yes, a cup of salt would be wayyyy too much! item not reviewed by moderator and published
i think there is too much salt called for in the recipe...really a cup of salt and a 1/4cup of pepper??? item not reviewed by moderator and published
I love this. I haven't added the onions to it, but that is just because I think it is amazing without them. I am trying it with fat free mayo and cream cheese, we'll see how that goes. However, the full fat versions make this very good!! item not reviewed by moderator and published
LOVED it! We tweaked it a little to our taste. I doubled (we have a lot of mouths to feed the recipe and used 3 cups sharp cheddar and 2 cups Monterey Jack. I added a little worchestershire and lemon juice with our own creole seasonings. I added a whole 8 oz package of cream cheese and a whole jar of pimentos and TADA! It was just as I expected it to taste like from when I was little and pimento cheese sandwiches were all the rage:- My husband is from Alabama and grew up on pimento cheese. He said this was better than any his own mom ever made:- You did good Bobby! I'm sure your original recipe is good enough not to tweak but I love to experiment and end up doctoring almost every recipe I come across. item not reviewed by moderator and published
BEST ever!!! I am kinda picky about my pimento cheese, and hate the store-bought stuff. I've made it twice and love making grilled pimento cheese with bacon sandwiches! Now, I never do the recipe as stated exactly because I buy the 8 oz philly cream cheese and the recipe calls for 3 oz. I never worry about having to throw out leftovers either! So, I basically use the whole 8 oz; I shred (with a electric shredder) an 8 oz bar of jack and an 8oz bar of sharp cheddar. I grate what appears to be about 3-ish tsp of grated onion, but I eyeball it. I like onion. I use duke's mayo, of course and eyeball what looks like a cup. I throw in an entire small jar of pimentos that I drain well. For the House Seasoning- I literally eyeball: 1/2 tsp kosher salt, 1/4 tsp garlic powder and I use a pepper mill to crack in what appears to be about 1/4 tsp of pepper. Perfect! item not reviewed by moderator and published
This IS very close to Palmetto...but way too salty. I may have screwed up on measurements or am just too sensitive to salt because I don't usually eat salt. I even made another batch without salt and mixed it with the first batch and it was STILL too salty. This time I am just going to put in a little garlic powder and pepper, and if the cheese itself makes it salty may add some mayo or sour cream. Eventually I am going to experiment with different cheeses as they are available to me right now--colby jack, smoked gouda, swiss, muenster. item not reviewed by moderator and published
Loved this recipe. I only used 1/2 cup of salt to make the house seasoning though. I have been searching for a recipe that was close to "Palmetto Cheese" and I found it. I added a little of ground red pepper. YUMMY!!! My four year old loved it too! item not reviewed by moderator and published
So yummy!!! Thank you Bobby and Paula! item not reviewed by moderator and published
I LOVE THIS PIMENTO CHEESE!! I'll start by saying that I have never made homemade PC....but this was super easy and great! I did double the recipe. I didn't use the seasoning but did use salt, black pepper, onion and garlic powders. I also added a touch of paprika. I will say that next time I will probably omit the salt or add to taste because with the cheese and the pimentos, adding the salt was a bit much. After reading some of the other post, I can't wait to use Duke's mayo next time (it's my fave anyway)....either way, I don't think my husband will let me get rid of this one! item not reviewed by moderator and published
Oh Heavens to Betsy..she did have jack cheese in it..I just watched the video and realized and just had written down that one ingredient..on my knees apologizing, Paula! item not reviewed by moderator and published
Love this, super easy to make! Takes about 5 minutes if you buy shredded cheese and use a KitchenAid mixer. I have made it 3 times since Thanksgiving because everyone loves it so much. Tastes just as good with reduced fat cream cheese and mayo. item not reviewed by moderator and published
Good basic recipe you can adjust to your liking. I personally think it needs a lot more pimento and a little less mayo. Too creamy. I like the sweetness that Miracle Whip adds, but thats just me. It's really important to add the onion, whether grated as the recipe suggests or just onion powder. I was surprised how much better it is with it. item not reviewed by moderator and published
I did not eat pimento cheese until this recipe. Store bought pimento cheese is not something I care for, but this is delicious! My family loves it! My huband asks for it often and everytime I take it somewhere people ask for the recipe. Really yummy pimento cheese! item not reviewed by moderator and published
best pimento cheese, EVER! item not reviewed by moderator and published
This is a good recipe, had to make some adjustments, didn't add salt because the cheese has more than enough, doubled the fresh onion and added onion powder as well as garlic. Needed more kick so added cayenne and A LOT of pepper. Added entire 4 oz jar of pimentos and their juice, gave it nice color. item not reviewed by moderator and published
Great recipe. I skip the salt because cheese is salty enough and add more pimento's and cayenne. I also increase the recipe to accomodate the 8oz box of philly cream cheese. Thanks Yall from New Orleans item not reviewed by moderator and published
I used this recipe and it's quite good - Jimmy (my partner) even said it's as good as Ruth's Brand back home. I omitted the onions and doubled the recipe and used a whole 4 oz jar of sliced Pimientos, dash of the garlic powder - salt and plenty of pepper as I love pepper. I just made it yesterday 06-10-10 and it's going fast! I also used an 8 oz cream cheese as I could not find the 3 oz in our store. And, a whole 4 oz jar of Pimentos. Blended all very well....and YUMMY! Thanks Paula and Bobby! I'll be making this again. item not reviewed by moderator and published
Great recipe for pimento cheese. Here is also a video on how to pick out a good pimento cheese if you decide to purchase it instead of making it. http://www.youtube.com/watch?v=wi80BajQP70 item not reviewed by moderator and published
I made this recipe in a matter of minutes and it turned out GREAT! I didn't have Monterey Jack, but I used extra sharp and mild cheddar. After reading the reviews I used onion powder instead of grated onion and I reduced the salt to a pinch with a dash of garlic powder. It was plenty salty enough. One thing I did do was use a salad dressing instead of Mayo (M. Whip) It gave it that hint of sweetness that we have in the purchased kind. This is definitely a keeper! And much more cost efficient. Love it! Love it! Love it! item not reviewed by moderator and published
This is so delicious and creamy, everyone loves it! item not reviewed by moderator and published
I have made this recipe twice recently - once for a baby shower and then for a farewell party at work for a co worker. I did not add the onions but used a small portion of onion flakes. I used colby/jack and sharp cheddar - this was a huge success at both parties.....thanks Paula and Bobby!! item not reviewed by moderator and published
I've never even tried pimento cheese before, but I saw Paula make this and it looked good. I used fresh garlic and pepper, but did not add any additional salt, which I'm glad I did because I think the cheese has enough salt in it. I did not have any onion, so I left it out, but I think it would have made it even better. item not reviewed by moderator and published
I made this as an appetizer for Thanksgiving...really really good! I added a dash of Worchestershire sauce.....yum! Will definitely make it again. item not reviewed by moderator and published
Best ever - everyone loved it - have made a couple of times and it goes fast! SO GOOD! item not reviewed by moderator and published
I absolutely love this recipe. It's so easy and tasty, keeps well, and is flexible too. I use the jack and cheddar if I have both, but have made it with co-jack and just cheddar. I don't add the house seasoning because that makes it much too salty for my husband and me, but I do sprinkle in some crushed red pepper for an extra zing. Thanks for the recipe. item not reviewed by moderator and published
I used 1/2 mayo and 1/2 sour cream then added 1/2 of a minced jalapeno. VERY good. Thank you Paula! item not reviewed by moderator and published
It was good... item not reviewed by moderator and published
I trimmed the recipe down in calories and fat by using fat free cream cheese, fat free mayo, fat free cheddar cheese and a reduced fat mozzarella cheese. I used the pimentos, house seasoning and onion as directed. It is delicious and guilt free! item not reviewed by moderator and published
I made this for the NFL playoff games on friday and let it sit overnight. What a treat! Best pimento cheese I have ever tasted. I did use monterey jack with jalapeno's instead of the plain monterey jack and it added such a punch to it. I also did not use the house seasoning, just salt and pepper to taste and a touch of cayene. This will defiately be a staple in my refrigerator at all times. Thanks Bobby! Can't wait to try it on a good, thick, juicy burger! item not reviewed by moderator and published
I've made this a few times. My husband & I love it. Easy to make & well worth it. item not reviewed by moderator and published
I liked most of this recipe. Freshly grating the cheese is the key! I did think this recipe tasted too salty. Next time I will omit the house seasoning and add a dash of garlic pwd and black pepper instead. I also added 2 Teaspoons of sugar. Most pimento cheese spreads I've had before have a hint of sweetness. Adding the sugar gave it the flavor I was looking for. item not reviewed by moderator and published
Love pimento cheese. This was not my cup of tea. The best pimento cheese I have ever had is "Miss Bonnie's" gourmet pimento cheese. As freshly home made as my granny's. Only available at Kroger in Virginia. I'll have to continue to buy Miss Bonnie's until something I can prepare tastes like hers. I understand her family recipe is a well kept secret. item not reviewed by moderator and published
My husband loves Pimento cheese, I tried some he bought at the store & it was horrible. So when I saw this recipe, I surprised him & made it for him. Super easy! We pulled out some Ritz crackers & I tried it.....it was awesome & we went through an entire roll of crackers just as a "snack" after work!! Needlesstosay we weren't too hungry for supper that nite! Enjoy! item not reviewed by moderator and published
Being from NC, Stan's pimento cheese is our favorite. But expensive. This pimento cheese is by far the best and so much cheaper than buying from the store! I use fresh roasted red peppers instead of pimentos from the jar, and the southern favorite "Duke's" mayo. Also, freshly grated cheeses taste much better than the shredded bagged cheese which has been coated with flour to keep from sticking together. Best of all, no "processed cheese food" in this recipe! item not reviewed by moderator and published
I followed the directions, with my own twist. I used crumbled cheese instead of shredded (broke a block of cheese up with a food processor), no House Seasoning (because I'm not a salt fan), and doubled the recipe for a family dinner. My family loved it! It was great with celery or on bread as a sandwich. Even the kids were eating it. It's a bit chunkier than Paula's original, but I love cheese so this worked for me. Love Paula's recipes! item not reviewed by moderator and published
Yes, he cooks as good as he looks! Don't change a thing with this recipe! So easy and so delicious... I will make this again and again! item not reviewed by moderator and published
Very easy and delicious!!! Will be making any chance I can get. Great to keep in fridge and to snack on. Great on bread, veggies, etc. Well done!!! item not reviewed by moderator and published
This is the best pimento cheese I have found, however if you have never had chopped up pecans or walnuts in a pimento cheese spread then you are really missing something. It sounds crazy, but nuts and cheese go together so well. Think of those Christmas cheese logs rolled in nuts. Add them, and you will founder on this recipe. Just add about 1/4 cup of chopped up favorite nuts and you have a perfect cheese spread. item not reviewed by moderator and published
I first made this for New's Years Eve as an appetizer I stuffed Green and Ripe olives with it. The next day I made grilled cheese sandwiches with it. item not reviewed by moderator and published
Wow! So easy and so good. I do not like store bought pimento cheese at all. There is nothing like homemade. I softened the cream cheese a bit in the microwave and mixed it directly with the mayo and then added the other ingredients. Very simply. Came together in probably 5 mins. I added about 1/2 extra Jack cheese to take down the creaminess a little. Highly recommend. item not reviewed by moderator and published
I do not like the taste of sharp cheddar so I used mild. I also used Miracle Whip instead of mayo. It was kind of hard to mix up just 3 oz of cream cheese--I should have used a smaller bowl. I was chasing the cream cheese all around the edges. I probably changed the flavor of the recipe by the above subs but it was a pretty good pimento cheese spread. Not outstanding, but not bad either. item not reviewed by moderator and published
This is okay but not a match for the stuff I get at Whole Foods...a bit salty, even without the house seasoning. It seems like its out of balance somehow. Going to keep looking. item not reviewed by moderator and published
I don't know what I did wrong but my pimento cheese didn't look like Paula's pimento cheese. After watching the show looks like she added more pimentos than what the receipe called for. I will try this again. item not reviewed by moderator and published
At first I thought this recipr was a flop because it had no real taste. But I added twice as much onion and let it sit for a couple hours and it was a hit at the BBQ! Everyone made comments about how great it was and the dish was scraped clean!! Another tip is to serve with veggies, the dip goes so well with them! item not reviewed by moderator and published
I have been making this for a couple of years now, and when we share it I have to always give the recipe. It is just that good. This is better than any store bought and it gets better the longer it sits. item not reviewed by moderator and published
I was weened on pimento cheese. This recipe is the best! Adding creamed cheese makes it lighter and easier to spread. We love your cheese to make stuffed celery and cherry tomatoes. Thanks so much Paula. I just love you and your show. item not reviewed by moderator and published
So I was clipping coupons yesterday from the Sunday Paper and I saw a coupon for a brand name pimento cheese spread. So I'm all of a sudden I'm cravin it and I'm thinkin..."I can make that". I type in "Pimento Cheese Recipe" and of course a Paula Deen recipes comes up first. TOO FUNNY!!!! I love this chick!!! So I make it and my 17 year old daughter is looking at me in total disgust. But who's the first one just about to lick the bowl clean?? That same daughter! I figure..if I'm going to eat flashback comfort snack that's not completely healthy..I better make it with either pure mayo or pure butter....This time it was pure Mayo! Thanks Mrs. Paula!!! thanks item not reviewed by moderator and published
thanks so much for this recipe, it is fantastic. Ever sense they close our Winn Dixie I have been searching for a substitute for the Palmetto State Brand. I have found one better and have been making it weekly, Thanks Paula (and of course Bobby) item not reviewed by moderator and published
Easy to make and was VERY popular! I made this night before the party and it blended together very well overnight. Lots of raves! item not reviewed by moderator and published
This recipe is a real winner. It is now one of my regular "take-to-a-gathering" foods. My husband loves it - my whole family loves it (even my mom!!). My daughter informed me that I am only allowed to visit her if I bring Bobby's Pimento Cheese. Thanks Paula! item not reviewed by moderator and published
To quote Rachel Ray, "Yumm-o!" I LOVE pimento cheese, and this just may be the best I've ever had. item not reviewed by moderator and published
Pimento Cheese is a favorite of my mother. I made this as an appetizer for her 80th birthday party. It was a huge hit with everyone. It was fast and easy. item not reviewed by moderator and published
Delicious! I haven't tasted really good pimento cheese in years. I used to live in North Carolina. An elderly lady who has since passed away used to make it for me. I have had Bobby's cheese on crackers, sandwiches and even a baked potato. It is very easy to make as well as tasting great. Carol from Texas item not reviewed by moderator and published
This is a great cheese spread. I didn't use the salt, either --- only used the black pepper and garlic powder parts of the Home Seasoning (1/4 tsp. each). I like the pepper and cracked black pepper in the recipe. item not reviewed by moderator and published
This is way better than the store bought variety I ate as a child. It makes a great sandwich or a celery topper. I added some red pepper flakes to give it a kick. The only problem...it didn't yield the amount stated. A definate keeper. item not reviewed by moderator and published
Way better than any store brand, or even any farmer's market or gourmet store brand. This has become a must-have in my fridge. I have made it spicy (add Worchestershire and hot sauce), smoked (sub smoked gouda for half the Monterrey Jack, or smoked cheddar for the cheddar), and Italian (asiago, mozzerella and parmesan, with Italian seasoning). The last is my wife's favorite. To those who said it was too creamy: Notice it's a 3 oz package of cream cheese, not a standard 8 oz. item not reviewed by moderator and published
As a true Southerner, I'm very discriminating about my pimento cheese and I really liked this recipe. I decided to "lighten" it up a bit and use reduced fat mayo, cream cheese and 2% sharp cheddar. It turned out great and I didn't miss the fat. item not reviewed by moderator and published
This is the best pimento cheese recipe yet. Very flavorful, will definately be a hit at your next party for finger sandwiches or a great dip alternative with veggies. item not reviewed by moderator and published
This is by far the best pimento cheese I have ever tasted!! And was easy to make. Thank you for sharing your recipe. Tami item not reviewed by moderator and published
this is my favorite pimiento cheese EVER. I am a connoisseur of P cheese, and this one wins hands down!! item not reviewed by moderator and published
To calculate a recipe in google I typed in: recipe builder calories and it will take you to calorie count. Now just enter in all ingredients, you can change to low cal, low fat etc.. it will give you the calories all you have to do is tell it how to divide the recipe for 1, 5, 10? With this you can calculate any recipe you make. I love it! item not reviewed by moderator and published
wow, how about a little whine with your cheese! item not reviewed by moderator and published
wow did you really put a cup of salt in ?! Read the instructions closer, you are instructed to make a batch of seasoned salt then only use 1/2 tsp of it for the recipe. item not reviewed by moderator and published

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The Best Thanksgiving Appetizers