Homemade pimento cheese is a Southern thing. At its most basic it is a rich mixture of cheddar cheese, pimento and mayonnaise and there is something about that combination that is pure magic. This recipe goes beyond pure magic and into the realm of OMG.
Sure, the basic stuff is all there but I’ve added cream cheese for more tangy, rich flavor and Hatch chiles for a kick. If you can’t find fresh Hatch chiles use jalapenos. The main thing to remember when you are making homemade pimento cheese is to keep it a little chunky and to let it sit in the refrigerator overnight so the flavors can blend.
I like it on celery, on top of hamburger patties, on pork rinds, lettuce roll-ups, on my fingers… you get the idea. If I am not careful I can go through a batch of this in a day or two and that totally screws up the whole low carb thing, you know? Two tablespoons has a little over 2 carbs. Even though that isn’t a lot it can really add up fast. Open the container you are keeping it in, take out your two tablespoons, and put the rest away for your own protection.
Pimento cheese, in the South, is not considered an inferior sandwich product. It is smoothed on thin slices of crustless bread and cut into tiny finger sandwiches, served in vine ripe cherry tomatoes, and can be found right along with the deviled eggs at fancy wedding receptions. It’s iconic and lately it has piqued the interest of chef’s everywhere.
If you’ve had the commercial kind and didn’t like it, you’re not alone. That stuff is oversalted, underflavored goo. Homemade pimento cheese is nothing like that – you should make it at least once just to see if you misjudged based on past experience. You might be pleasantly surprised.
Hatch Chile Pimento Cheese
- 1 pound sharp cheddar cut in chunks
- 8 ounces cream cheese cubed
- 1/2 cup Hellman's or Duke's Mayo or your favorite brand same, just different names depending on where you live, or homemade.
- 2 jars pimentos 14-ounce, drained
- 1/3 cup chopped fresh Hatch chiles I use the hot ones but you can use mild if you like
- 1 tablespoon dijon mustard
- A pinch of stevia if needed for flavor
- Smoked paprika for garnish and adds flavor
- Put everything in the bowl of a food processor and pulse until finely chopped and mixed.
- Refrigerate 24 hours before using to allow the flavors to blend.
- Sprinkle with smoked paprika before serving.
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