I have to give a shout out to my sister, Ann, for this recipe. She brought it to a family dinner one summer and I could not get enough of it. First of all, pimiento cheese is one of those dishes I think God decided to bless us humans with (I am a Southerner, after all). But add some pickled jalapeños to the picture and *mind blown*. This pimiento cheese is super easy to make – just shred some cheddar and jalapeño jack cheese (shred it in your food processor to make it even easier), mix in some mayo, pimientos, diced jalapeños and you’re done!
It really makes a difference if you shred the cheese yourself instead of buying the pre-shredded kind. The result is a softer, yummier dip.
You can eat it right away, but it tastes even better after it sits in the fridge and all the flavors get to mingle together. I love to serve it with Fritos, they scoop it up without breaking. And let’s be honest – Fritos are awesome. It is also delicious on a sandwich. There isn’t a wrong way to eat this pimiento cheese, to be quite frank.
I made this pimiento cheese last night before going to the beach with some friends, and I just might have had it for breakfast this morning.
16 ounces cheddar cheese
16 ounces jalapeño jack cheese (I use medium spice)
1 cup lite mayo
4 ounces chopped pimientos, drained
5 ounces chopped pickled jalapeños plus 2 tablespoons liquid
- Shred the cheeses together in a large mixing bowl.
- Add the mayo, pimientos, jalapeños and the liquid to the bowl. Mix together until combined.
- For best results, let the dip chill in the fridge for at least 1 hour.