Pimento Cheese Made with Cream Cheese – Marcella The Cheesemonger International Guilde des Fromagers
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Pimento Cheese Made with Cream Cheese

creamy pimentoThe Lady and I tend to be purest when it comes to pimento cheese spread and stick with the basis: pimentos, cheddar cheese and a dollop of mayo…

For Christmas Day, she stepped out of our pimento cheese comfort zone and tried a variation of several recipes she has read that added cream cheese to this Southern Classic. Here’s what she did.


8 ounces of cream cheese, softened

1 Dollop of Mayo

4 ounce jar of pimento including liquid

8 ounces of 2 Year Tillamook Extra Sharp White Cheddar, shredded


Leave the cream cheese out of fridge to soften it.

Combine cream cheese, mayo and pimento, with liquid in a processor.

Process until pureed.

Add the shredding blade and shred the cheddar into the puree, just enough to mix.

Remove from processor and mix well with a spatula which will give you the shredded texture combined with the smoothness for easy spreading.

The Lady served with Castleton Crackers, Sable and Rosenfeld Olive Bruschetta and celery sticks to kick off our Christmas Day festivities…

While we liked this recipe, it’s really hard to beat the traditional pimento cheese recipes we use and love… however, as you might guess… no pimento cheese goes uneaten here at The Manse.

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