Ally’s Southern Pimiento Cheese

Posted on by Jesus, Family, Food

Pimento Cheese is a summer staple in our house. Usually Sunday or Monday, I check the fridge and if we are out I whip up another batch before starting dinner. We eat it on sammies or my hubby’s favorite, as a topping for burgers, on crackers and sometimes just straight out of the container by itself. We take it to parties and you can even find it in our cooler out on the beach. It’s cheap, easy and delicious! Sometimes we add a diced jalapeno (or two) depending on who will be eating it. You can also toss in a diced bell pepper for some added crunch without the punch! If you’d like to partake in our Southern tradition, but can’t make the trek to South Carolina this summer, here is the recipe! Be sure to tag #jesusfamilyfood and a pic if you give it a try!

To start, I cut my jalapenos in half and remove the seeds. Once I’ve done that, I dice them and sit them to the side. Next, I mix my cream cheese, mayo, pimento juice, smoked paprika, paprika, onion powder and garlic powder together with a hand mixer. I like using my hand mixer for this because it ensures its clump free creaminess. Once it is smooth, I toss in a jar of pimentos. If you’re adding jalapenos or other peppers, now is when I would add those as well.

  • Cream cheese, mayo, seasonings and pimiento juice.
  • Once it is smooth and the pimentos are added.

Next, shred your cheese. For this I use my food processor. You can really use any cheese you like. The options are limitless… if you’re brave! I tend to stick with sharp and mild cheddars. I like to use the block cheese instead of the pre shredded, but if that’s what you got, it works just as well!

Shredded blocks of cheddar.

Finally, pour the wet mayo mixture over top the shredded cheese and using a hand mixer blend it all together. VOILA! Ally’s Southern Pimiento Cheese. Super easy. Super delicious. So versatile. I hope you enjoy it just as much as my crew does!

The final product!

Ally’s Southern Pimiento Cheese

Ingredients:

• 1 Cup Mayo

• 1-2 Jalapenos

• 1/2 8oz block of cream cheese

• 1 tsp Paprika

• 1/4 tsp Smoked Paprika (if you don’t have this, don’t stress it, it’s just as fabulous without it!)

• 1 tsp Garlic Powder

• 1 Tbs Onion Powder

• 2 jars (with juice) diced pimentos

• 16 oz Sharp Cheddar (sometimes I do all mild, sometimes I do 1/2 mild and 1/2 sharp. Whatever you have will work!)

Directions:

Cut jalapenos in half and remove seeds. Next, dice them and set them aside. Using a hand mixer blend mayo, cream cheese, seasonings and 1 jar of pimento juice (set the pimentos in the jar to the side) and blend until smooth with no clumps. Next add the jar of pimentos you drained and the second jar of pimentos (juice and all) and blend again. If you’re using block cheese, shred your cheese. Pour the wet mayo mix over top and use the hand mixer to blend everything together. Store in a sealable container and keep refrigerated.

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Published by Jesus, Family, Food

My name is Allyson, I am 32 years old, going on 10 years married to my honey, mom of 3 crazy beautiful kiddles and I love Jesus Christ. He is my Lord and my Savior and though I fail him daily, I am constantly striving to be more like Him. I want to share His light with you through my journey. My husband is a Type 1 diabetic. My oldest Lila who is 8, was diagnosed as HFA this past year and that reality hit me hard. She is beautiful. Smart. Kind. Loves BIG. Though I say it all the time, she is truly God's gift of grace to my life. My Lyni girl is 4 and she is a spitfire who will punch you in the face then kiss you on the cheek and she is my forever baby. Wyatt Samuel came along a few months later and he has rocked our girly world. He is monster trucks, football, crazy dancing and the sweetest kisses. Learning how to boy is so fun and better than I ever expected. My children are constantly showing me what God's love looks like. They continually show me grace for my short comings and love me relentlessly. We homeschool and it is kind of a circus, but we take it day by day. Seven years ago my health started to decline. We saw several Drs all offering different, but never clear diagnoses. With each pregnancy the pain and sickness seemed to get worse, which lead to my OB removing my tubes bc he thought that was what was causing my illness. I still to this day struggle with the grief & brokenness that loss has left in my heart. Two years later in June 2018, on one of our monthly ER visits, I had internal bleeding and they found I had a partially ruptured appendix and I was septic. After surgery, the Surgeon told my husband and I if I had waited 48hrs I wouldn't have made it. He told me from the appearance of my appendix it had been that way for a long time and due to the severity it would probably be at least 3 years before we saw the full effects this has had on my body. Since surgery, I have been diagnosed with Fibromyalgia, chronic pain, nerve damage, chronic inflammation and March 2019 I had my gallbladder removed. Throughout these 7 years, I have gained weight and have carried a sense of shame for my condition and not being able to control it. Living with an invisible illness is hard. It's hard for people to support you, to believe you, to help you. I finally decided it was time to share my story and share my journey. God has walked me through every step of this. He has gone before me and as hard as it is to accept at times, even if He never heals me, I KNOW He has purpose in all of my pain. Some days that peace is harder to find than others, but even when fear creeps in, His peace shines through. All I want you to know, THE MOST important thing, is God IS good. He is faithful. And especially when things don't go our way, He is merciful and so full of grace. I will be sharing my journey, along with my passions, Jesus, Family and Food. I hope you find encouragement, yummy recipes and a few laughs along the way!