Homemade Spicy Pimento Cheese
I have a confession to make. I have a serious and somewhat new obsession…and it’s with….pimento cheese! Yes, that old school cheese dip. Pimento cheese!!! I just cannot get enough of this cheese! Or dip or whatever is. I just need it. Like all the time. For breakfast, at lunch and most definitely as a snack as I make dinner. Pimento cheese people! It’s officially back.
I first picked up a little tub of this addicting stuff from Whole Foods. It looked good and I figured it’d be something fun to try. And OMG…I haven’t stopped eating it since. Like…I don’t think there’s been one day since the pimento cheese initiation where I haven’t eaten it. Is that bad??? Hopefully not. Because I can’t stop eating it. It’s cheese – protein and calcium, and those are most definitely healthy, right?
But unfortunately any pre made item at Whole Foods is about 200% more expensive than it should be. And although my addiction to pimento cheese is pretty bad, my wallet has quite the intense sobering effect. I needed to slow down the obsession or find a cheaper version. I tried some from another grocery store – the store brand – and to be honest, it was kinda gross. Not a fan.
The solution? Copy Whole Food’s version as best I could and hope for the best. And that’s what I did people. I imitated the flavors and got pretty darn close. If Whole Food’s got a 10, mine is about a 9.3. That’s pretty darn good, don’t ya think?
So you need to make this recipe. Oh…and you need to know that the key, must-add ingredient is Garlic Dill Pickle juice. Yea, totally random. But oh so necessary. You just gotta do it! Everyone has pickles at home, right? (If you don’t, I’m not sure how you survive) So just dump some of the juice into this recipe. I promise you, it works. Amazingly well! And I used a combo of sharp cheddar and pepperjack cheese, but you could use all cheddar if you’re to a fan of some heat!
Homemade Spicy Pimento Cheese:
- 1/2 pound block of sharp cheddar cheese
- 1/2 pound block of pepperjack cheese
- 8 oz jar pimentos drained and minced
- 2 green onions, minced
- 1/2 tsp salt
- 1 tsp pepper
- 1-2 tbsp juice from Garlic Dill Pickles (adjust for taste and wetness)
- 3/4 cup light mayo with olive oil
- 2 tbsp dijon mustard
- Grate the cheese and add to a large mixing bowl.
- Toss in the other ingredients and stir to combine. Taste and adjust for seasonings.
- Refrigerate and allow to sit for at least 1-2 hours – but it’s best if you leave the cheese over night. Enjoy on crackers, sandwiches, burgers, eggs, with chips or even with only a spoon!