Spicy Pimiento Cheese
In the time before children, when I was working, I worked at an investment firm in their operations department. I helped with their oil and gas investments, specifically a mine in Kentucky, in a small town outside Lexington. I would go for a week at at time and there were only two restaurants in this tiny place, Dairy Queen and Kathy’s Corner. Growing up in California, pimiento cheese was not a part of the usual fare but in Kentucky, it was a THING. The local foreman said I had to try a pimiento cheese sandwich, I had it and fell in love. Kathy’s Corner had all the Southern specialties: fried chicken, “salads” with mayo, collards, black eyed peas, and also introduced me to the magic of Strawberry Pretzel Salad. Don’t worry, that recipe is coming soon to the blog too.
Anyway, I knew I had to make pimiento cheese at home to munch on so I started working on my own take on it. My husband was also travelling a ton at the time (for a month, we only saw each other for 8 days!) and did work in Indianapolis, trying the infamous St. Elmo Shrimp Cocktail with the most horseradish-heavy sauce, it would make you cry. So I thought, we should combine the two of those and create a Campbell spicy version. I was DELICIOUS! In fact, I had a little baby shower-ish thing and served these in little crispy wonton cups for appetizers, total hit.
I love to serve it with crackers, vegetables, and pretzels. I have also made grilled cheese with it, spread it on bread, stirred it into eggs, topped a burger, and just taken a spoonful for a snack. It is a great low carb/Keto recipe and it is also gluten free. My kids loved it and I am sure all your family will want spoonfuls just like me!
Spicy Pimiento Cheese
4 oz sharp cheddar, shredded
4 oz pepperjack cheese, shredded
4 oz cream cheese, room temp
1/4 cup mayonnaise
1 Tablespoon pimiento juice
7 oz jar pimentos, drained
1 Tablespoon prepared horseradish
1 Tablespoon chopped chives
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon granulated garlic
- In a large bowl, mix the “sauce”: cream cheese, mayo, pimiento juice, pimientos, horseradish, chives, paprika, onion powder, and garlic.
- Then add the shredded cheeses and mix until all combined. Chill in the fridge until ready to serve.
Serve with crackers, celery, baby peppers, carrots, pretzels, on bread grilled or cold, or topping a burger.
I definitely suggest that you purchase blocks of cheese and shred them instead of buying pre-shredded cheese. There are additives when they pre-shred to keep it from clumping. I love the extra hit of horseradish in my pimiento cheese!
I won’t tell anyone if you sneak a couple strands of cheese!
All ready to mix up!
This is the “dressing” and it packs a ton of flavor. You don’t need salt because the cheeses bring enough
Mix it all up and taste it to see if you want more horseradish or pepper!
Sprinkle that cheese all in!
Now just stir it all together, I have used a stand mixer to do this too, by hand or with help works!
Ready for the party!
