I love pimento cheese. I love it on crackers as a snack. I love it between bread as a sandwich for lunch. It’s the quintessential “munchy” that combines the creamy, smooth texture of cheese with the pungent bite of roasted red pepper. It is also one of the foods I remember most fondly growing up. It was just always there … in Mom’s refrigerator, in Grandma’s refrigerator … I always had access to it.
I always have some in my refrigerator, too.
Then, one day, I didn’t.
And I was craving it.
So, I made some! Problem solved!
It was so good! I tried to remember why I had never made it from scratch before … now I remind myself that the store-bought variety just doesn’t compare to the “real thing”.
The folks over at Serious Eats have a great article on the history of pimento cheese spread written by Robert Moss … apparently, it all started in New York!
- 2 cups mild cheddar cheese, shredded
- 1 cup roasted red peppers, chopped
- 1-2 tablespoons diced pickled jalapenos
- 4 oz softened cream cheese
- 1/4 cup mayonnaise
- 1 teaspoon celery seed
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Combine all ingredients in large mixing bowl until well incorporated.
- Serve on crackers or baguettes.
- As long as your ingredients are fresh, this will keep in an air-tight container in the refrigerator for several weeks.