Diva In The Kitchen: Easy Pimento Cheese

I'm from the South, so I grew up on pimento cheese.  We always had it in the house.  We frequently had pimento cheese sandwiches.  It was just something that was always there.  A few weeks ago I was CRAVING pimento cheese and decided to make some for the first time.

I decided to use a combination of Sunny Anderson's Easy Pimento Cheese recipe and Paula Deen's Bobby's Pimento Cheese recipe.  There were definite flavors I wanted from both, like the cream cheese from Paula's and the onion and paprika from Sunny's.

The combination would have been tasty.  The only issue I had was that the onion I used was insanely strong and kind of overpowered the whole thing.  So in the future I will use an onion I know for sure is not as strong.  I might try a sweet onion instead of a red onion.  Otherwise, it was great!

Easy Pimento Cheese

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar (1/2 pound)
1 cup grated Monterey Jack (1/2 pound)
1/2 cup mayonnaise

1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice
1/2 red onion, diced
3 cloves garlic, finely minced
1 teaspoon hot smoked paprika
1/2 teaspoon ground celery seed
Salt and freshly ground black pepper
1 loaf white sandwich bread, sliced into diagonal pieces

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

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