Spread this on anything for a zippy, tangy, creamy boost.
By Mari Levine | September 3, 2013
<< Back to Article: How to Make Pimento Cheese
looks like something I would make and not share with anyone! being on a diet re my cholesterol levels, CAN I still get the same taste if I use cheddar cheese that’s made with 2% or skim milk compared to a higher fatty whole milk cheese?. or the mayo, can I use fat free mayo (or I prefer miracle whip)
Being from KY this has been a staple in my like forever. To add smoothness you can add a little cream cheese. Also, Dukes mayo is the mayo of the south, no substitutes.
Please be more specific about pimento chiles…are they fresh or bottled?
I’ve always used sharp cheddar and cream cheese. I’ll have to try this version with Monterey jack and pickle juice. Thanks!
What kind of pickle juice? Sweet or dill?
i thank it is good thing, thank you for posting it.
I will try it, and like the idea of adding a little cream cheese for a smoother consistancy
Pickle juice is pickle juice. I’ll bet most people have a jar of dill pickles in their fridge, but sweet pickle juice would work equally well in this recipe, with only the slightest change in taste. It still has a characteristic pickle flavor. It’s the last thing I would worry about.
Ok. I make my own cheese salad with sharp cheddar, medium cheddar, green pepper, onion, celery, hard boiled egg, mayo and Worcestershire sauce. I mix all and let flavor smell, then add mayo before refrigerating. Yum
Flavors meld not smell..haha
Jada, I’ve always put finely grated boiled egg in my pimiento cheese also. It is just wonderful that way. My sweet Southern Mama used grated eggs also. I reckon that if it was good enough for her 6 children…that it was good enough for me! People love the version that she taught me. It’s the best! Incidentally, I finely grate 6 boiled eggs.
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