Bobby's Pimento Cheese

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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!!

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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...

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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 :-

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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?

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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.

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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.

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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.

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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.

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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.

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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.