A few months ago I tore a recipe out of a magazine. It was for homemade pimento cheese, and until that time it had never occurred to me you could make it at home. As a kid growing up I loved pimento cheese, but haven’t had it in years. I set the recipe aside in my “to make someday” pile, and went about my summer.
This past labor day weekend I could resist no longer, and I finally had all the ingredients in the house…meaning it was after a cheese stock up at Costco. And since I have a hard time following a recipe, I went online and looked at a few other recipes to get the mayo/cheese ratio down. Once I had that figure in my head, I set to work in the kitchen mixing up what I wanted in my pimento cheese.
Does anyone else cook that way? That’s why I found cooking for the Homesick Texan series to be somewhat of a challenge. It was a welcome challenge because it stretched me…..I learned a lot from it and expanded my cooking knowledge, skills and tastes. It’s good to mix things up! Reproducing someone else’s recipe to the letter is hard for me because at every turn I want to add something I think would taste good, and leave something out that I’m not fond of or leery of. Usually by the time I’m done, it doesn’t resemble the original recipe at all! I wing it, and almost always am very happy with the results. This was one of those times.
I think you’ll love it too since it’s easy to make and very easy to modify to your own tastes. Use any cheeses you want or use the ones I selected. It’s a grown-up version of pimento cheese, and the horseradish adds a nice kick. I love horseradish! You can add more or less as your tastebuds prefer or leave it out altogether. I also added in a teaspoon of bacon grease because you know everything’s better with bacon, but I’m leaving that optional for the vegetarians out there. It’s also a good option for those eating low carb. If you want it creamier, just add more mayonaise at the end and continue adding until desired creaminess. It’s the perfect snack for game day!
Before I share the recipe, I just want to mention last month Creative Kitchen was nominated for Best Food Blog over at Parents.com. What an honor! You’ll be happy to hear it’s a “one time” voting contest, and ends on October 15th. It would mean so much to me if you’d take a few minutes and pop over to register your vote. Just click on the purple badge to your right in the sidebar or click here. Thanks so much!!
- ¼ cup mayonnaise
- small can diced pimentos
- ¼ cup diced vidalia onion
- 1 Tbsp worcestershire sauce
- ½ tsp horseradish
- pinch sea salt
- ½ block cream cheese, softened (4 oz)
- 12 oz of various shredded cheese including:
- 3 oz muenster
- 4 oz colby jack
- 2 oz monterey jack
- 3 oz pepper jack
- ½ oz fontinella
- 1 tsp sugar, optional
- 1 tsp bacon grease, optional
- In medium bowl whisk together mayonnaise, pimentos, onion, worcestershire sauce, horseradish, salt and bacon grease and sugar (if using).
- Mix in cream cheese and stir until smooth and creamy.
- Stir in shredded cheeses and blend well.
- Serve as sandwiches, in a wrap or on celery for a low carb meal.