This. Oh. It is just so good! And I have a story about how I came to make this version of Pimiento Cheese, of course.
I’ve told you all about my friend Peggy before. She’s one of the “Nashville girlfriends” and she is just a living doll. I am not sure I’ve ever known anyone quite so zany, cute, funny, goofy, talented, beautiful, and mildly-annoying-in-a-lovable-ditzy way. She’s just one of the best people in the world, and I wouldn’t trade our friendship for anything.
So, the last time I was at Peg’s house, she had this amazing pimiento cheese she bought at the market. Since I’m pretty picky about my pimiento cheese, I was skeptical. It was a product of South Carolina, which immediately gave it credibility in the pimiento cheese department as far as I was concerned. And it touted itself as being authentic, Southern, and delicious. I tried it and it was just fabulous!
After I got home, I found some in my local market and bought it right away. I might have continued to do that, but danged if that tiny little container didn’t cost half an arm and both feet! So, I decided that I would try to recreate it and I think I’ve come pretty close. Close enough to please me, and keep me from spending my hard-earned pennies on that store-bought variety.
Of course, I had to share it with you. So, here it is…give it a go.
I made double the recipe below…because I was craving pimiento cheese and because we can go through a bucket load. Also…if you’re interested, here’s the link to my other version of pimiento cheese.
- 8 ounces sharp yellow cheddar cheese, grated
- 4 ounces aged white cheddar cheese, grated
- 4 ounces cream cheese, softened
- 2 ounces jarred pimento, diced (This is half a jar in the brand I buy.)
- 1 cup mayonnaise (I recommend Duke's, if you can find it.)
- 1 tablespoon pickled jalapenos, diced
- ½ teaspoon garlic powder
- Place all the ingredients into a large bowl and stir well to combine.
- Cover and refrigerate.