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Great Pimento Cheese

Great Pimento Cheese

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MICAHGIBSON

I guarantee this will be the best pimento cheese you have ever tasted. You should cover it and refrigerate for a few hours to let it set up, but I usually can't wait that long to eat it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.
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Reviews

Hepzibah
13
12/21/2009

It's reasonably good, but why call it Pimento (pimiento?) Cheese when it doesn't contain any pimiento at all?

Chef Dan George
9
3/5/2009

Wow! what a recipe. Soooooooo good and low carb too! I finely chopped 2 jalapenos (less seeds) to kick it up. Great on crackers or as a sandwich. Thanks

It's A New Day
6
2/3/2012

The recipe itself is good but it has two major problems. It is NOT pimento cheese or at least nothing that I've ever recognized as pimento cheese. That however is not why I docked the star. I didn't drain my Rotel tomatoes (because the recipe didn't say anything about draining) and the end result is more of a dip than a cheese spread. You should put "drained" after the tomatoes in the ingredient list. I made the recipe as is mixing in a food processor. We will enjoy this dip that is not pimento cheese. I will probably make it again and will be sure to drain the tomatoes.