This pimento cheese has no mayo but still tastes exactly like regular pimento cheese.
I spent my Labor Day weekend at Point Clear with some of my cousins.
On Sunday, we took the boat over to Sand Island for the day.
We always bring food on the boat {chips, dip, cookies, sandwiches, etc.}, so I decided I would make some pimento cheese.
While no one was in the kitchen on Saturday, I made some.
I wasn't being a freak... I just didn't want anyone to see how I made it because I wanted no preconceived ideas about how it would taste since it's made with cottage cheese in place of the mayo.
My sister knew but no one else did. And everyone loved it!
Recently my sister bought some white cheddar jalapeño pimento cheese that we loved, so I thought I'd try to recreate that one.
Well, I put a little too much onion in mine, so I had to add some cheddar cheese {which made it no longer "white cheddar" pimento cheese}. So I took a picture of it before adding the cheddar.
It was really tasty before I added the extra cheese, but I just didn't want it to be too overpowered by onion flavor the next day.
My point is that you can use a combination of regular cheddar + white cheddar or just do all regular if you don't want to use the white.
You really can't go wrong with this pimento cheese whatever type of cheese you decide to use.
But please please please shred your own cheese here! It's imperative that you shred it yourself {or employ an eager kitchen helper to shred cheese}; it will be severely lacking in flavor if you use pre-shredded, so just don't! K, thanks
White Cheddar Jalapeño Pimento Cheese
Ingredients
- 16 ounce cheddar cheese shredded
- 3/4 cup cottage cheese
- 1 tablespoon milk
- 1 jalapeño minced
- 3 tablespoon onion grated
- 1/8 teaspoon cayenne pepper
- 4 ounce jar diced pimentos drained
- 2 ounce jar diced pimentos drained
Instructions
- Grate the cheese into a large bowl.
- Meanwhile, blend cottage cheese & milk in a food processor or blender until smooth.
- Stir blended cottage cheese into grated cheese. Stir in jalapeño, grated onion, and cayenne pepper.
- Stir in pimentos. Cover and refrigerate at least an hour or overnight.
- Keeps in the refrigerator for about 5-7 days.
betty hope says
Do you also add gluten free recipes? I just found out about you.
betty hope
memeinge says
I'm so glad you found my blog!!
I do have a lot of gluten-free recipes; you can find them here: Gluten-free recipes
Let me know if you need help finding anything else
Michelle says
Wow, this looks super yummy! I haven't ever made Pimento Cheese but I will now. Thanks for sharing 🙂
Michelle
memeinge says
Thanks! This was my first time to make pimento cheese, and I will definitely be making it again soon