Pimento Cheese Spread

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! 

Pimento Cheese Spread
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  1. 2 cups mild cheddar cheese, shredded
  2. 1 cup roasted red peppers, chopped
  3. 1-2 tablespoons diced pickled jalapenos
  4. 4 oz softened cream cheese
  5. 1/4 cup mayonnaise
  6. 1 teaspoon celery seed
  7. 2 teaspoons onion powder
  8. 2 teaspoons garlic powder
  1. Combine all ingredients in large mixing bowl until well incorporated.
  2. Serve on crackers or baguettes.
  1. As long as your ingredients are fresh, this will keep in an air-tight container in the refrigerator for several weeks.
Rooted in Foods http://rootedinfoods.com/

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