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Homemade Pimiento Cheese Recipe

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During my pregnancy with my oldest (a boy), I craved only one thing consistently: mayonnaise. Odd? Yes! It still makes my stomach turn to this day thinking of all of the tubs of Duke’s I polished off during those 9 months.

Fast forward to last week. 

I was suddenly hit with an intense craving for one thing: pimiento cheese. And not the kind you purchase in a tub at the grocery store. Oh no. I wanted this particular recipe – one of my go-to’s during my mayo mania with Jack – and nothing else in the world would do. I envisioned myself devouring a healthy heap of this loveliness between two warm slices of toast.

So, does this mean we’re having another boy? Only a few more weeks (or less!) until we find out! In the meantime, I think I’m going to enjoy myself a few more pimiento cheese sandwiches.

Homemade Pimiento Cheese

1 (8-oz.) loaf Velveeta, cubed
1 (8-oz.) package shredded sharp Cheddar
1 (8-oz.) package shredded Mexican cheese blend
1-1/2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 (4-oz.) jar diced pimiento, drained
A few drops of Tabasco
1 cup (yes, an entire cup!!) mayonnaise

Process half of cheeses in a food processor until smooth, stopping to scrape down sides. Transfer to a bowl. Process remaining cheeses, sugar, salt, pepper, and Tabasco in food processor until smooth, stopping once to scrape down sides. Stir into cheese mixture in bowl; stir in pimiento and mayonnaise.

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  2. bev says

    Yummy! I have got to try this…I hate the stuff sold in containers at the grocery stores. It just isn’t the same. I love it piled on white bread or wheat bread and then toasted.