Pimento Cheesy

Last night the hubbs and I, along with one of our friends, decided to throw some burgers on the grill. 


This friend of ours lives at what I like to call a "resort-style" apartment complex. It's beautiful, and you can bet that many of my summer afternoons will be spent lounging by the relaxation pool. 


Oh, yeah. 


My husband LOVE, LOVE, LOVES Pimento Burgers. I headed to the Fresh Market last night to pick up several varieties of their pre-pattied burgers (which are TO DIE FOR!) and a package of pimento cheese. 


After being warned several times not to eat all of the pimento cheese, I put it back in the fridge and contemplated. 


Hubby wanted a pimento burger. I wanted nothing but the cheese. 


GIVE ME SOME CHEESE, MAN!


What's the best way to ensure I always have enough pimento cheese for the two of us? Make my own! 


Here's a quick and simple recipe for Southern Style Pimento Cheese. The recipe came from all over and I've added a few things here and there to make it my own. Feel free to do the same. 


You can stuff burgers with this cheese, eat it on TRISCUIT crackers (only 2 INGREDIENTS and no TRANS FATS!), or serve with celery. Pretty much any way you eat this will be great! 

The Ingredients: 
*You can choose how much of all of this you want to put together. I "eyed" it...I did put more cheddar than the other cheeses. 


Shredded Cheddar Cheese (you can buy sharp or medium...or mix BOTH!)


Couple of T of mayo (or Miracle Whip)...the Mayo with Olive Oil is pretty good, comparitively


1 small jar of diced Pimentos, drained


1 8 oz. package of low fat cream cheese


Handful or more or Shredded Sharp White Vermont Cheddar


Salt, Pepper, Celery Salt


You can add diced onions and/or horseradish to this. The great thing about Pimento Cheese is that you really can add any type of cheese you want. Gouda and Swiss would make it fancy-schmancy...and you know how I love that :)

How To:


Get out the Food Processor again! I like to use the blade attachment for mixing. 


Dump the diced Pimentos, Cream Cheese, and Mayo into the food processor. Pulse until they are mixed. 


Slowly add the Cheddar Cheese and Vermont White Cheddar and pulse until mixed. 


If you want larger chunks of cheese, add the rest of ingredients by hand and mix with a spoon or spatula. 


If you want more creamy, smaller bits of cheese, add the spices and pulse again in the processor. 




The Results:


I will chow down on this any time! I actually already have :)


It works really well for a dip and a "stuffer". 


Hubby is happy, which makes for a happy cook!


* As I mentioned before, Original Triscuit crackers are really great~they have only 2 INGREDIENTS, which is almost unheard of these days. Like I've said before...the fewer ingredients, the better!