It took me a good couple of years to create the perfect pimento cheese recipe to fit my tastes. I searched and searched cook books and blogs for that tasty blend of smooth cheesy goodness and sharp pimento flavor. Alas, I was unsuccessful. Instead what I present to you here is a recipe that I built piece by piece during my search. For me what makes this recipe perfect is as much the technique as it is the ingredients. I want pimento cheese to have a smooth texture and consistent flavor in each bite. I loathe tasting chunks of sharp cheddar or bland cream cheese in a spread. I believe that use of the electric mixer for this recipe is key.
8 oz cream cheese at room temperature (Not the end of the world if you forget to set it out and it is still firm from the fridge. You will just have to blend with the mixer longer.)
1 cup finely grated mild cheddar cheese (MUST be fine grated and MUST be mild)
1 cup finely grated monterey jack cheese (again, MUST be fine grated)
(Note: Two cups of a mild colby jack blend works well here, just make sure it is finely grated)
1/2 cup mayonnaise
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 fresh pimento
1-2 fresh jalapeno peppers (option)
(Note: For this particular batch I used dehydrated pimentos and jalapenos from our Spring 2015 garden. Dehydration removes many of the oils from hot peppers giving them a much milder flavor when re-hydrated. I am not a fan of super hot heat in this recipe, but using the dehydrated peppers gives the perfect balance of jalapeno flavor and just a hint of heat. Below are photos of the dehydrated peppers when they first hit the water and then about two hours later.)
Dice the pimentos (and optional jalapenos if using – removing the seeds to reduce the heat if desired) in a food processor and pulse until the peppers are very finely minced and blended well.
Place the pepper mixture along with all other ingredients in an upright stand mixer with the paddle attachment (a hand held mixer would work just as well). Blend on low to medium speed until all ingredients are well incorporated and you can no longer distinguish the individual ingredients except for the bits of pepper.
Serve immediately with crackers, fresh veggies, or on sandwich bread. Place left overs in a resealable container and place in the fridge.
Happy Homesteading and God Bless!