This is by far the best pimento cheese recipe I have ever tasted. I didn’t always like pimento cheese, and until I came across this recipe was only mildly interested in it. I grated my own cheese, and used the fine end of the grater. I really like smooth pimento cheese, but you can also use the side of the grater with the larger holes for a different texture. This is incredibly yummy and I highly recommend you try it in the very near future Tip: When your burgers are nearly done on the grill, add chilled pimento cheese patties to the top, melt slightly and enjoy. Delish!
Here’s the link: Bobby’s Pimento Cheese Recipe
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper
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.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.