Pimento Cheese

Growing up in Pennsylvania, I pretty much never heard of Pimento Cheese.  Maybe I saw it in the grocery store in the “gourmet cheese” section, sitting in tubs, hard as a rock and not very flavorful.  When I moved to South Carolina, this stuff was everywhere!   Even the grocery store brands were decent.  Pimento cheese is a staple down here -- used as filling for sandwiches, appetizers, toppings for burgers and a main ingredient in one of my most special and favorite recipes -- coming up soon on ChowGals! 

I served this spread a few nights ago and the boys really dug in and polished off the bowl rather quickly.  I served it with crackers but it is really great served with bell pepper strips, carrots and celery. I added some horseradish to the recipe and really enjoyed it; give it a whirl!  Add a little Southern flair to your Fourth of July party this year ... your guests will love it!

Pimento Cheese

adapted from Paula Deen’s Recipe

3 oz cream cheese, softened

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp fresh ground black pepper

1 c. shredded sharp cheddar cheese

1 c. shredded monterey jack cheese

3 to 4 tbsp chopped pimentos, drained

1 tbsp prepared horseradish, if desired

1. Using an electric mixer, beat cream cheese on high until light and fluffy.  Add garlic, salt and pepper to cream cheese and beat.  
2.   Add cheddar cheese and monterey jack to cream cheese mixture and beat on low until combined.  
3. Fold in chopped pimentos and horseradish if using.