Does anyone have a good recipe for making pimento cheese at home?

Pimiento Cheese
1 vidalia onion, finely chopped
1 small can diced green chilis
1 7 oz jar diced pimientos
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon red pepper flakes
1–½ lb. sharp cheddar, grated
½ lb. mild cheddar, grated
¼ cup mayonnaise (4 tablespoons)

Drain chopped green chilies and diced pimientos in a strainer, stirring to get liquid out.

Combine onions, chilies, pimientos and cheeses in a mixing bowl, blending well. Add seasonings, then stir in mayonnaise. Let sit in refrigerator at least 30 minutes to blend flavors. Makes about 6 cups.

I like to do all sorts of things with this pimiento cheese—add a little cream cheese and stuff potato skins with it, add some beer and heat it, and use as a fondue with french bread, mix with 1 cup sour cream and a bag of tater tots to make a breakfast potato casserole, spread it on a homemade hamburger, and make grilled cheese sandwiches with it.

@BarnacleBill Yum, that sounds delicious!

Bill, thanks. Will copy this and send to my daughter. jp

Heading to the grocery to get ingredients. You made me hungry for this, jp!

Here’s one from Southern Living that has a couple of variations thrown in. This one is based on cheddar.

This one from Paula Deen is based on cream cheese and jack cheese.

And this one is called Died and Gone to Pimento Cheese Heaven which uses cheddar, jack and cream cheeses.

Now I’m hungry again!

jp, it takes a little bit more mayonnaise than the ¼ cup if you use regular grated cheeses. You want just enough to hold it together. Don’t use Miracle Whip or it will taste like store-bought. Too much mayonnaise and it’s too much fat.

To make the potato casserole, it’s 2 cups pimiento cheese, 1 cup sour cream, 1 bag tater tots. Mix together and put in greased casserole dish. Bake for 30 minutes at 350 degrees.

OMG! @BarnacleBill You are making me so hungry! Tater tots combined with pimento cheese is like a little slice of my childhood. I never had them together, but those 2 things are such awesome comfort food memories.

I love to roll pimento cheese up in tortillas or flat bread, then slice them into 2 inch pieces and stick one of those “fuzzy” cellophane-headed toothpicks with a green pimento-filled olive through it. If that doesn’t say 1970’s dinner party hors d’oevres, I don’t know what does!

I have a plate of pretzel rolls and a dish of pimiento cheese mixed with a little beer and heated to make a dip. This stuff is amazing.

While not pimiento cheese, this is an awesome appetizer. You make it in a springform pan lined with plastic wrap, and then cut it into wedges. One torte will get you through 4 social events. You can wrap it in plastic and freeze it until you need it.

Cheese Torte
Cheddar Layer
32 oz. finely shredded extra sharp cheddar cheese, room temperature
2 c. chopped pecans
1 c. sweet onion, minced very fine
6–8 Tbs mayonnaise

Line a 2½ quart flat-bottomed, straight-sided dish, or springform pan, with plastic wrap, leaving enough overlap to wrap up over the top once the dish is full.

Combine the cheese, pecans and onion, using enough of the mayonnaise to bind mixture together. Divide in half. Spread one-half of the cheddar mixture evenly over the bottom of the dish. Place dish in refrigerator, but allow remaining ½ of cheddar layer to remain at room temperature.

Chutney Layer
2 8 oz packages cream cheese, softened
⅔ c. mango chutney
1 tsp cayenne pepper

Combine cream cheese, chutney and cayenne pepper in another bowl, making sure to blend thoroughly. Spread over cheddar cheese mixture and place back in the fridge to chill.

Spinach-Bacon Layer
2 8 oz packages cream cheese, softened
⅔ cup frozen chopped spinach, thawed, squeezed to remove all water and chopped very fine
6 slices bacon cooked crisp then crumbled
1 tsp garlic minced very fine
1 tsp salt
1 tsp oregano

Combine cream cheese, spinach, bacon, garlic, salt and oregano in a separate bowl, mixing until completely blended. Adjust seasonings to taste. Spread evenly over chutney mixture.

Top spinach-bacon layer with remaining cheddar cheese mixture, then cover with plastic wrap. Chill until ready to use.

To unmold, it peel back plastic wrap and invert onto a serving dish. Serve with crackers or french bread

@BarnacleBill You have done it again. That looks just awesome!