We like this one. The pecans are optional but we like them. Spicy.

eta: just noticed this one doesn’t contain cream cheese, sorry.

1/2 cup chopped pecans
1 cup mayonnaise
1 (7-oz.) jar diced pimiento, drained
1/2 cup chopped jarred sweet-hot pickled jalapeno pepper slices
1 tablespoon liquid from sweet-hot pickled jalapeno pepper slices
4 cups freshly grated mild Cheddar cheese (1 lb.)

Garnishes: sweet-hot pickled jalapeno pepper slices, toasted chopped pecans

Preparation

Bake 1/2 cup chopped pecans at 350° in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes. Stir together mayonnaise, diced pimiento, pickled jalapeño pepper slices, liquid from sweet-hot pickled jalapeño pepper slices, and toasted pecans. Stir in Cheddar cheese until well blended. Garnish, if desired.

This one is also good, I’m from the south where we like our Pimento Cheese spreads.

1 pound sharp yellow cheddar
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
3 large red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholulu
1/8 teaspoon cayenne pepper (optional)
Instructions

1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater.

2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.

3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.)

To get the right (traditional) spread, finely grate extra sharp cheddar (8oz) and coarsely grate the softer sharp cheddar (8oz). Drain the pimientos (2oz) well. Mix with 3oz-4oz softened cream cheese, and add a couple tablespoons of mayonnaise. Finely grate 1 or 2 tablespoons onion (yellow or sweet) and add to it. Pepper is necessary, salt is not really needed. To your preference, add a couple dashes of hot sauce or a dash of cayenne pepper, and Worcestershire is sometimes added for a smoky flavor (not my pref). The different textures used are what makes this spread special. It is also good as a dip for corn chips and in a sandwich I layer it with thinly sliced tomatoes. I've used leftover (if there is any) to mix into hot cooked mac and cheese.

Gosh, I haven't thought of this since my mother would host her book review club in the late 1940's. I'd snack on any leftover 'ribbon' sandwiches when I got home from school. This reminds me, I've seen peplum waist dresses in fashion magazines recently. Nothing new under the sun.

I like to use freshly roasted seeded red peppers the skins removed and the sharpest cheddar I can find and also some cream cheese and only Hellman's mayonnaise. I'm good with anything else too but those are important!

"Makes almost a quart. Would make a quart if I didn't have to sample, before jarring." Hahaha, Glenda! Thank you for the laugh!

This takes me back to my childhood. Vacation bible school always served pimento and cheese sandwiches. There was a drugstore in our town that served toasted pimento cheese sandwiches. They refused to share the recipe and after it closed a family member disclosed the secret ingredient, it was evaporated milk. It was very close to Glenda’s recipe, but Duke’s mayonnaise. Our sandwiches at VBS were always different. Mothers would send batches each day for the children. All the recipes would make a yummy sandwich. Think I know what we will have for lunch tomorrow.

plain yogurt can be added as an 'extender' in lieu of the evaporated milk ...

Will stick to the evaporated milk. Been making the recipe for over 40 years.

We love Glenda's Pimento Cheese. It is absolutely fabulous. Once Glenda shared her recipe and I made it, we have never even thought of using another recipe. I will always be grateful to Glenda for sharing it. Thank you so much, Glenda.

WalnutCreek

I think pimento cream cheese spread is different than pimento cheddar spread. My Mom made pimento cheese spread sandwiches for her bridge club using tinted bread that she ordered from a bakery. She would make "ribbon sandwiches" filling with cream cheese thinned a bit with milk, green olives stuffed with pimento chopped and sometimes chopped pecans. Yum

I don’t really have a recipe, as I don’t like a lot of mayo in mine. One cup seems way too much for my taste. I don’t like to use packaged shredded cheese if I don’t have to because of the additives.

In general I start with a block of cheddar cheese, or sometimes half regular and half sharp. I use a lot of chopped pimentoes, well drained. Add a dash of Worcestershire, a sprinkle of cayenne pepper and mix with the grated cheese. I usually add some softened cream cheese (a few tbsp) to a little mayo and then mix in, adding more mayo to get the consistency I want. Refrigerate.

Never heard of cream cheese in my youth as well as sour cream.

CORRECTION: I now prefer to use Sargento finely grated sharp cheese. vs grating mine from a block

The 1 cup mayo is just right, as the pimento cheese thickens with refrigeration., Can use less if desired. I find the one cup is just right for the recipe I use.

Mother always made pimento cheese finger sandwiches for her ladies meetings. Never cared for it growing up. She used to stuff celery with it as well.

Everyone has their likes and dislikes!

Glenda it sounds wonderful!!! How long does a quart last in the fridge? But I'm thinking it is one of those foods that calls out to you, so I think I'd keep on snacking until it was gone, lol.

@glenda_al, that is the only kind of stuffed celery we ever had when I was a kid, too. Never heard of stuffing celery with cream cheese until I was grown. Still like the pimento cheese stuffed celery much better.

A little off topic, the 4C brand of pregrated Italian cheese doesn't have any fillers or wood dust.

And on Amazon, a 6-oz jar of the 4C brand is $23.98. The Sargento shredded Parmesan is $4.09 for 7 ounces. I would love to be able to afford $23.98 for cheese, but just can't justify spending that much money for a mere 6 ounces.

On no, get it (4 C) at Walmart or Publix, Amazon is crazy stupid about some prices.

https://www.walmart.com/grocery/ip/4C-HomeStyle-All-Natural-Parmesan-Grated-Cheese-6-oz-Jar/10307339

I like the finely grated:

@Sherry, much better price on the cheese. Thank you for posting that link.

“shredded Parmesan is $4.09 for 7 ounces. I would love to be able to afford $23.98 for cheese,”

Parmesan is not the same as Cheddar.

That why I said "off topic".

This is the recipe from Frank Stitt, a very successful chef in Birmingham AL. Miss Verba has worked for him for years. This recipe is classic Southern pimento cheese. I use jarred diced pimentos when I’m in a hurry. Tap on photo to enlarge. https://www.splendidtable.org/recipes/miss-verbas-pimiento-cheese

@maddielee, I just read your recipe closely. You have exactly the same as the one I use!

BTW, next time you make a burger at home, try spreading some pimento cheese on the burger instead of using just cheese. Yummy!

Glenda, I beg to differ....Sargento grated cheese also contains cellulose and potato starch to control clumping. Other brands often contain flour as a way to prevent clumping.

sargento info link

It's much better than the other pregrated cheeses.

I'm sticking with Sargento.

OutsidePlaying, thanks for updating your info.

Thank you for all the replies and recipes. I have never had homemade, only I think Kraft in the little glasses, years ago. I think it will be something I will like, maybe put on a tortilla wrap with lots of other things.

Sue

Sue, try the pimento cheese with crackers or as a sandwich on white bread first before dolling it up on a tortilla. btw, that stuff in the Kraft jars was as akin to good southern pimento cheese as a donkey is to a race horse. Try to erase that experience from your mind and your taste buds.

As someone who has eaten pimento cheese all her life (I think Mom stuck a pimento cheese sandwich in my hand as soon as I was weaned from the bottle), I’m fascinated with its growing popularity. It was always homemade. Never from a tub in the refrigerated section of the grocery or a shelf-stable jar. Pimento cheese sandwiches were a staple in lunch boxes at school. And a picnic wasn’t a picnic if there weren’t pimento cheese sandwiches and cold fried chicken with chilled watermelon for dessert.

I hope you enjoy it!

I couldn't help but notice that Marilyn Sue asked for a recipe for Pimento CREAM cheese. But all the recipes given contain cheddar cheese. Two totally different animals, as bbstx points out. And while I love almost all cheeses, pimento cheese is something I have never been able to develop a taste for. And believe me, I have tried! But I used to love the Kraft pimento cheese in the little glasses. I say 'used to', because I haven't had it in a very long time, it may have changed over the years, and I know my taste buds have changed over the years. I'm wondering if it is still available? I will be looking for it if I ever get to actually go shopping again.

Anyhow, I don't have a recipe to offer, but now I am charged up to try and make some cream cheese pimento spread. But, again, will have to wait until I can shop. . . .

Rusty

Hmm....you are right Rusty. Sue asked for Pimento Cream Cheese. I thought she meant pimento cheese with a bit of cream cheese in it. Not all pimento cheese recipes contain cream cheese. Even though my recipe calls for cream cheese, Mom never used it. Here is how she made pimento cheese: grated hoop cheese that she called “rat cheese,” a healthy dose of Dromedary brand diced pimentos drained, salt, pepper, a pinch of sugar, and enough Miracle Whip to bind all together (Mom hated mayonnaise; I hate Miracle Whip).

I like both mayonnaise and Miracle Whip; it just depends on what I am making/eating. Each has its on merits, IMO. But when I want mayo on/in something, I definitely would not sub MW and vice versa.

Glenda, I too have bought Sargento many times when I didn’t have time to grate a lot of cheese. It is my preference too over others. A friend of my granddaughter is celiac, so I was very careful to use only hand grated cheese when she was with us. It became a habit and I much prefer to hand grate.

I’m not sure what I need to update, but here is their ingredient list.

As far as I can search, the only cream cheese and pimento without cheddar was a Phildadelphia cream cheese product that Kraft discontinued. All other recipes either use both or only cheddar.

https://www.facebook.com/PhillyCanada/posts/what-happened-to-pimento-cream-cheese-cant-find-it-anywhere/857905474284391/

Here is one with olives and no cheddar.

https://www.food.com/recipe/cream-cheese-olive-pimento-spread-120645

I have no idea what goes on in Canada, but the pimento cream cheese spread that I remember is apparently still available. This is what I was speaking of, and what I thought Marilyn Sue meant.

Rusty

I can’t find it in the US either. Not just cream cheese and pimento without cheddar. I just checked again and I cannot find any brand anywhere without cheddar in it.