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This Quick Homemade Southern Pimiento Cheese is the perfect appetizer or condiment for a summer barbecue or pool party. A cool and creamy cheese spread that’s tasty on crackers, in a sandwich or even on top of a burger!
This weekend was Memorial Day weekend and we were planning on laying pretty low. We just got back from a week-long vacation in Key West (blog post coming soon!), and both me and my husband came down with a nasty cold. (Thanks, Mom! Payback for watching the kids?? Just kidding!)
Another reason for said laying low is the “subtropical” storm that formed out in the Gulf of Mexico that turned our town into a weeklong tropical rainforest. “Subtropical” because that’s what they are calling it, and also I have no idea what that means.
So…even with all of that thrown at us, I just couldn’t let the holiday weekend go by without some sort of barbecue type food being cooked. I’ve been wanting to make a batch of pimiento cheese for a while, so this seemed like the perfect opportunity. And like usual, I made way too much, so I got the awesome idea to stuff our burgers with it. (Blog post for this coming soon too!)
I also made my Meal Prep Fruit Salad, since it’s also nice and summery, and we needed something healthy. Doesn’t eating fruit cancel out eating mayo? I think it does.
This appetizer is super quick to make. Once you have all of the ingredients ready, it really is just a dump-in-the-bowl-and-mix recipe. It takes about five minutes, which gets a big thumbs up in my book. The longest part is putting it back in the fridge to chill and firm back up. You want to serve it really cold.
Tips for making Quick Homemade Southern Pimiento Cheese
- Most Southerners prefer to use Duke’s mayo for everything. I just recently started using it, and I do have a slight preference for it now. Even though I’m not from or in the South, even though technically, I’m south of the South (in Florida).
- I like to use extra sharp cheddar when I make this, since I prefer the extra flavor, but choose which type you like best. I also think the larger shreds work better for this, as the fine shreds seem to get mushy and you can’t really see the cheese anymore.
- If you are serving this outside, you can put the bowl of Quick Homemade Southern Pimiento Cheese in another bowl of ice to keep it cold and thick. Plus, it has mayo in it, so that’s another reason you should keep it cold. Something like this food chiller would be super cute for a barbecue or pool party, or this one if you want something more basic.
- Chopped pickled jalapeños would be really good in this. I really wanted to add them, but I’m the only person in my house that likes spicy food. Next time when I have some spicy food friends over, I’ll try this option.
Quick Homemade Southern Pimiento Cheese
- 4 ounces cream cheese at room temperature
- 8 ounces cheddar cheese extra sharp
- 4 ounces pimiento peppers diced
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- Mix together all ingredients.
- Let chill in refrigerator for 1 hour.