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Mama's Quik and Simple Pimento Cheese Spread

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Nikita L. Morrow-Farmer

Mama did not always feel like cooking right away; here was a little snack to hold us over. Easy to do, with few ingredients already in your fridge and cabinets. Best served with Ritz® crackers, but you can spread on your favorite slice of bread and make a sandwich, if you prefer. Refrigerate when finished.

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Nutrition

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  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 56.2 g
  • 87%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1265 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Stir shredded cheese, mayonnaise, pimentos, and sugar together in a bowl.
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Reviews

toomuchsht@yahoo.com
5
6/1/2013

I have made pimento cheese since I was a child (I am 64) and from NC. This is my exact recipe (but I never measure) except I add ground black pepper to taste and I am VERY picky about mayo. I use only Duke's or Blue Plate (JFG if available). The Mayo is VERY important. If you MUST use a Yankee mayo, add a teaspoon of lemon juice to make up for the bland taste. Using processed American cheese seems wrong to lots of people, but the reason it is used is it melts nicely for toasted sandwiches and it keeps a LOT longer in the 'frige than "living" cheeses which mold quickly.

R. Medlin
0
7/17/2014

This is a great basic starter recipe. I made so many modifications to it that I don't know exactly what it would taste like. I added Serrano and Jalapeno peppers and roasted pimiento's. Great!!