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Recipe courtesy of Sunny Anderson

Easy Pimento Cheese

  • Level: Easy
  • Yield: 10 to 12 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    373
    Total Fat
    28
    Saturated Fat
    10
    Carbohydrates
    18
    Dietary Fiber
    2
    Sugar
    3
    Protein
    13
    Cholesterol
    44
    Sodium
    511
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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Ingredients

1/2 pound Cheddar cheese, shredded (recommended: Colby)

1/2 pound Pepper Jack cheese, shredded

One 4-ounce jar diced pimentos, plus 2 tablespoons juice

1/2 red onion, diced

1 cup mayonnaise

3 cloves garlic, finely minced

1 teaspoon hot smoked paprika

1/2 teaspoon ground celery seed

Salt and freshly ground black pepper

1 loaf white sandwich bread, sliced into diagonal pieces

Directions

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Watch how to make this recipe.
  1. In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.
Show: Cooking for Real
Episode: Easy Peasy Party

Categories:

Easy Appetizer Appetizer Easy Lunch Recipes Lunch Cheese Dip Dip Cheddar Recipes for a Crowd

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31 Reviews
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Claudia Boyd

This recipe is absolutely better than any store bought kind that you will try. I have made it more times than I can count, and for every occasion. Recently, book group friends raved! I use both sharp cheddar (thicker shreds), and the pepper jack which I shred myself. I cut down the amounts of the red onion and the garlic down to my taste, but the HOT smoked paprika and the celery seed are a must! I use jarred roasted piquillo peppers (they are the best) and cut them up myself (I use the rest of the jar in hummus or in salads). I agree it does’t need much salt, but a little black pepper is nice. I always make half a recipe because it makes a lot.

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