Favorite Pimento Cheese is my favorite because it is best on crackers, or as cheese toast and, funnily enough, that is the only two ways that I like to eat pimento cheese… So, if you happen to be in the cracker and toast club then this is the Best recipe!!
Why Use Red Peppers Instead of Pimento?
Mainly because I prefer the taste of roasted red peppers to pimento especially in this recipe with the cream cheese. Either one is perfectly fine! Also, right now I am not going out to the grocery store to buy pimento when I had the red peppers on hand. 🙂
How To Make This Recipe
Cheddar cheese: I used mild but sharp is good too! I grate it from a block instead of buying the pre-shredded cheese. Grating makes a better-melted cheese toast.
Cream cheese: To soften one 4 oz. block of cream cheese; start by heating a bowl of water for 1-2 minutes in the microwave. Lay the cream cheese on a plate and pour the water out of the bowl-being careful not to get burned-turn the bowl upside down over the cream cheese. It should be soft enough to stir in about 10 minutes. This works great for butter as well!
Mayonnaise: I use Dukes-it is naturally sugar-free and the taste can’t be beat, of course!
Roasted Red Peppers: I used the Mezzetta Deli-Sliced Roasted Bell Peppers-the the exact ones that I used are linked.
Garlic Powder: My favorite garlic powder can be found at the Savory Spice Shop which is located in Greensboro NC or order online. I added the online link. Once I started using this I just can’t go back to grocery store brands 😉. Nutmeg and cinnamon from this spice shop are also so delicious! They have so many but, I just haven’t had a chance to try them all yet…
I hope everyone is having a healthy and positive week!
Favorite Pimento Cheese
Ingredients
- 4 oz. cream cheese, softened
- 1/2 cup fire-roasted red peppers packed in oil, chopped & drained
- 1 cup Mayonaise
- 2 cups cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3-4 drops hot sauce,or to taste
Instructions
- Bring cream cheese to room temperature or soften in the microwave for 30-40 seconds.
- Grate cheddar cheese(I used mild) and set aside.
- Add the softened cream cheese to the bowl of a mixer.
- Cream until completely smooth and add in seasonings and mayo, mixing well.
- Drain the red pepper strips on paper towels, after chopping, I squeeze out the excess moisture with paper towels if needed.
- Stir in the chopped red peppers and cream cheese until well blended.
- Cover and store in the refrigerator up to 7 days.
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