I have never had pimento cheese. Just not a "thing" here. Might try it though. Did you do it all in the mixer or mix by hand after the cream cheese is softened or... what? And what size is a "large" jar of pimentos? TY

This is good timing, Martha. Just yesterday a friend dropped by with a cheese spread she made. I didn't get the exact recipe but she mentioned Cheddar, cream cheese, chopped pimento-stuffed green olives, chopped scallions, mayo and cayenne. Will have to ask her about the Parmesan. Pretty sure it was just the chopped olives...no pimento. It looked very similar to yours. Tasty!

rosesstink -- I think it is a 4 oz. jar -- here they sell two -- a small and a large and I think the small is 2 oz and the large is 4. Yes, I mixed the cream cheese and then added the cheddar in the mixer. Once that was all mixed, I did the rest by hand. And I use the chopped ones (there are sliced and chopped -- no price difference and might as well have someone else chop them for me!)

Chloebud -- how appropriate. Oh, you can add anything to pimento cheese but it isn't "real" pimento cheese -- even this isn't -- real pimento cheese is pimento, cheese, mayo and a dash of Tabasco -- at least that's what my grandmother says! This recipe is from a Texas aunt. She cooks "gourmet"!

My mom used to combine cream cheese with just chopped red onion and chopped black olives. She spread it into celery sticks to serve alongside her chili. I could see doing the same with this mixture.

I do add the dash of hot sauce to mine, and I am also originally from Texas. The hot sauce I make uses chocolate Habanero chilies that I grow, but I dilute it a bit when I make it.

I think the addition of cream cheese is a good idea.

Lars, a chocolate habanero is a new one for me. Gotta go look it up. I'm super sensitive to heat...have to be careful even with something much milder than habaneros. I have to wear gloves to chop up a couple jalapeños, or my fingertips will burn for days. :-( OTOH, the hotter the better for my husband.

I think the addition of cream cheese to just about anything is a good idea.

ETA - I looked up the chocolate habaneros. As I assumed, waaaaay too hot for me! :-0

Being married to a man from Tennessee, I also make pimento cheese. I've used a couple of different recipes, his favorite contains cream cheese, but his sister's recipe does not. Yeah, family food fight, LOL. I'm not a huge fan of cheese so I make his favorite if I have cream cheese, her recipe if I don't, neither one matters much to me

Annie

I make Pimento Cheese a lot, with just a little cream cheese, not as much as yours. Instead of a little jar of pimentos I cut up roasted red peppers which I seem to always have a jar of them in my fridge so i don't have to "go buy" pimentos. My DH likes some hot sauce in his and, yikes, puts it on his sandwich with sweet pickle relish.

bragu -- no, no bacon -- must be the pimento disguising itself as bacon (BIG GRIN)

Nancy -- I always keep jars of pimento in the larder -- for the cheese and also for anything else I need -- but I also freeze red peppers and use them in place of pimentos in casseroles and such.

I love pimento cheese and at times have grown pimentos. They are easier than red peppers although I usually use roasted red peppers in my pimento cheese.

In my family we've never added cream cheese but I would still eat it. My mom likes to add pickled jalapenos but I can do without them in pimento cheese. I usually add some cayenne pepper though.