Southern Style Creamy Three Cheese Pimento Cheese Recipe
How to Make the Best Creamy Three Cheese Pimento Cheese
It wouldn't be a Summer picnic or party in the South without pimento cheese to slather on celery, crackers, pretzels or bread. Checkout these tips for making:
- What are pimentos? Pimentos or pimientos, are a small Spanish red pepper that's mild in flavor. It's the classic way to make Southern pimento cheese and what gives it the trademark flavor.
- Can I use pre grated Cheddar cheese? It's really best to use freshly grated cheese for this recipe. I highly recommend that you grate your own cheese and skip the bags of shredded cheese. You'll end up with a much more moist and flavorful end result.
- Can I use a different cheese combination? Yes, you can. This easy pimento cheese recipe utilizes colby, monterey jack in addition to sharp cheddar cheese. You can use the same amount of all cheddar or a variety of cheddar, if that's your preference.
- Can I make Southern three cheese pimento cheese ahead of time? Yes, you can make this up to 2 days in advance and keep it in an airtight container in the refrigerator. It's important to allow ample time for the pimento cheese to chill, so the flavors can fully marry. You can store pimento cheese for up to 5-7 days total.
- How are some ways to serve Pimento cheese? This pimento cheese recipe while simple, doesn't have to be reserved only for snacking. It can be used to top grilled burgers or chicken, turned into a pimento cheese blt wrap or a Southern style grilled cheese on homemade artisan white bread.
- You may also enjoy this recipe for Cheddar Cheese Straws from Southern Living.
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Creamy Three Cheese Pimento Cheese
Servings: 4 Cups
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded colby cheese
- 1 ½ cups shredded monterey jack cheese
- 1 4 oz jar diced pimentos drained [reserve 2 tablespoon of juice]
- 1 ½-2 cups real mayonnaise
- ¼ cup half and half optional
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Whisk together the mayonnaise, half and half and pimento juice until all lumps have completely dissolved. Start with 1 ½ cups of mayonnaise and reserve the rest to add later, if you'd like a smoother consistency.
- Add Worcestershire sauce and seasonings. Continue to whisk until the seasonings are fully incorporated. To the bowl add shredded cheese. Switch to a spatula, mixing well. Fold in pimentos.
- Cover and refrigerate for at least 6 hours preferably overnight, to allow the flavors to marry.
- Store leftovers in an airtight container chilled for up to 5-7 days.
If you choose to use pre-shredded cheese, you may need to increase the amount of mayonnaise. The pre-shredded cheeses are much drier than freshly grated cheese. I recommend starting with 1 ½ cups of mayo and increasing to suit your taste.