This makes a really large batch, so please feel free to scale it down. It does not freeze well.
Home Made Spicy Pimento Cheese Spread
- 8oz Sharp Cheddar cheese (I used Tillamook)
- 8oz Pepper Jack cheese (I used Tillamook)
- 3 oz Roasted Red Pepper (about 1 medium roasted pepper) or jar pimento
- 1 teaspoon Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1/2 cup Mayonnaise (I used Dukes)
- 1/4 tsp Pink Sea Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp ground Black Pepper (optional)
In a large bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon, salt, pepper, garlic and onion powders.
Chop the roasted red pepper, or drain the jar pimento well.
Shred the cheeses (I use a food processor to make fast work of it) and fold into the mayonnaise mixture along with the red peppers or pimento.
Taste for seasoning and add salt or pepper, if needed.
It will probably need salt, but it’s easier to add than take it out once you’ve made it!
*If this is too dry for your taste, don’t add more mayonnaise, add half -and-half to reach desired texture. This will also make the finished product “softer” and easier to use as a dip for celery, bell peppers, carrots, etc.
**You can cut 400 calories from the total recipe by using Dukes light mayonnaise instead of regular mayonnaise. As far as taste goes, Dukes light tasted the most like regular mayonnaise to me.
***There are a lot of recipes for low carb pimento cheese spread that use cream cheese in addition to mayonnaise. I find these too heavy and much to dense, especially well chilled.
This makes about 20 servings of 2T each:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 5 g||27 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 28 mg||9 %|
|Sodium 243 mg||10 %|
|Potassium 2 mg||0 %|
|Total Carbohydrate 3 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 5 g||10 %|
|Vitamin A||6 %|
|Vitamin C||4 %|