Jalapeño Pimento Cheese

I grew up eating pimento cheese sandwiches (on white bread, no crust, cut into quarter triangles … naturally). They were a staple at every wedding my grandmother catered, and because I loved being her sous chef, I got to sample them—a lot.

It wasn’t until recently that I realized that pimento cheese is a distinctly Southern snack and that I’ve never actually made it. I don’t have my grandmother’s recipe (which I intend to get from my dad ASAP), so I looked up a half dozen recipes before trying out this concoction. The recipe I followed most closely was this one, which is based on my fav store-bought pimento cheese, Palmetto.

While I think it turned out delicious, I would probably cut back on the cream cheese just a bit next time because I thought it was just a tad overpowering, so that’s how I have written the recipe below. Also, the jalapeño can be increased or decreased depending on how much heat you like.

Jalapeño Pimento Cheese

6 oz low-fat cream cheese, softened to room temperature
2 cups grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
1/3 cup low-fat mayonnaise
2 tbsp diced pimentos
1 roasted jalapeño, seeded and diced
1½ tbsp grated vidalia onion
¼ tsp black pepper
¼ tsp garlic powder
1 tsp Worcestershire sauce

Combine all ingredients in a large bowl, mixing well. Cover and refrigerate for a couple of hours before serving.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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