Pimento Cheese is a super southern food that some people might have never of. Pimento cheese is what happens when cream cheese and shredded cheese make a baby. And boy is it good.
I went to school at Auburn University. If you have ever been, you know about Toomer’s Drugstore. Toomer’s makes the most delicious lemonade you will ever find, but they also make a dang good bacon pimento sandwich. It was me and my mom’s tradition, that whenever she came to visit, we would have lunch at Toomer’s and get lemonade with a pimento cheese sandwich. SO GOOD!!
I love pimento cheese and so does my family. H‑E‑B makes an ok one, but there is a brand called Palmetto cheese that far surpasses any pimento cheese I had found. UNTIL NOW! I like my recipe better haha! Enjoy!
Pimento Cheese
Equipment
Ingredients
- 8 oz extra sharp cheddar
- 4 oz Monterrey jack with jalapenos I find this at HEB if you can't
- 4 oz gouda
- 2 garlic cloves roasted
- 4 oz cream cheese room temperature
- 4 oz drained, jarred, pimento peppers
- 2 whites of green onions chopped
- 1/4 tsp dill weed
- 1/4 tsp paprika
Instructions
Roasted garlic
- Heat oven to 400 degrees.
- Cut top off of garlic.
- Place on foil and drizzle with olive oil, salt, and pepper. Close the foil packet around the garlic and cook for 40 min.
Pimento Cheese
- Cube the cream cheese to make it easier to mix.
- Shred your cheese in a food processor or cheese grater if you don't have it.
- Peel and finely chop your roasted garlic.
- Combine all your ingredients together.
- Put it in the fridge to let it chill and flavor up (~2-4 hours).
- ENJOY!
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