This creamy southern style pimento cheese is fantastic with crackers or on a sandwich. However, when you make a typical grilled cheese sandwich and make the decision to use this pimento cheese spread, oh my goodness, your taste buds will thank you!
I love pimento cheese any which way you can get it. That's probably because I grew up eating it on white bread with Cheetos. No, no, the Cheetos were on the side. That was my favorite Saturday lunch, that was outside of the typical pb&j. Saturdays growing up were typically spent outside playing and riding bikes with my best friend, Jonathan. We would ride our bikes up and down the dead end road that we lived on, and hike through the woods to drink water from the well always had me starving when I came inside for lunch. Of course my mother never did make pimento cheese, we bought it, and until I went to a baby shower years ago I had no idea that it was something that you could even make at home.
After Kelsie's allergy diagnosis, we never bought pimento cheese again and it was sort of heart breaking. I was browsing recipes and found one and thought, why not! I made it last weekend and we decided to go with it on a grilled cheese sandwich and a side of chips and a pickle. Oh, it was the best idea ever!
This recipe was adapted from Makin' it Mo' Betta
Scroll down for a printable version.
What do you need?
6 ounces room temp cream cheese
2 cups shredded sharp cheddar
2 cups shredded monterey jack
1 ¼ cup Vegenaise
1 large jar pimentos, do not drain these!
salt, pepper, onion powder - to taste
What do you do?
1. Mix cream cheese and Vegenaise with a mixer until smooth and creamy.
2. Stir in the cheeses and pimentos until thoroughly combined.
3. Season to taste.
4. Make a grilled cheese sandwich like you normally would, replacing the cheese with a generous slather of pimento cheese.