Some people may find this recipe an odd menu item for Thanksgiving, but it really is a standard part of my family’s lineup. Celery stuffed with pimento cheese has always been part of my stepmom’s Thanksgiving dinners so they became part of mine as a teenager. Celery and Pimento Cheese and Deviled Eggs were always the two items they set out before all the turkey and fixings were ready to keep everyone out of the kitchen.
This Pimento Cheese recipe seriously is the best recipe you will ever find. It also holds a very special place in my heart as it was one of the first things my husband Chris, who is also a chef my profession, ever made for me. My stepsister was moving to Los Angeles about a month after I met Chris. I was making the two-day drive out there with her.
The day we were planning to leave town, Chris said to be sure to stop by the restaurant he was working at before we left town. I was expecting snacks, but he packed us a f*cking picnic feast which included more delightful treats than I can list here, but the best of all was the pimento cheese. One bite and my stepsister turned to me and said,
“You need to f*cking marry this guy for this pimento cheese.”
It may not have been the reason I married him, but it’s definitely one of the many reasons I love him. Even if you don’t like the pimento cheese they sell in the grocery store (I personally love it), you MUST give this recipe a try. The addition of cream and Boursin cheeses make this version silky in your mouth and packed with savory and tangy flavors!
Pimento Cheese makes an awesome sandwich especially with some sliced deli ham, or it’s a great pairing with simple crackers for a snack any kid would love. I personally love it on celery sticks. The crunch and flavor of the celery are perfect with Pimento Cheese.
I’ve also heard celery burns more calories than it has so you can totally eat more Pimento Cheese with less guilt.
This recipe will keep in your fridge for about 2 weeks so you can try it in all sort of ways. I hope you’ll find a moment to make this quick recipe. I’d love to hear your feedback too in the comments section below!
If you’re looking for more ideas for Thanksgiving, check out my Thanksgiving post with my full menu and helpful planning tips.
The Best Pimento Cheese Ever
- 8 oz cream cheese room temperature
- 4 C shredded colby jack cheese*
- 1/2 5.2 oz package Boursin cheese garlic and herb flavor
- 3/4 C mayonaisse
- 2 tsp blackening seasoning
- 1 tsp sriracha hot sauce
- 1 12 oz jar roasted red bell peppers drained
- Put cream cheese, Boursin cheese, mayonnaise, blackening seasoning, and sriracha in a large mixing bowl and using a hand mixer or a whisk, combine until thoroughly mixed.
- Roughly chop the peppers into about 1/2-inch pieces. Add the shredded cheese and chopped peppers and stir with a wooden spoon. Put into an airtight container and place in the fridge to chill for at least an hour so the flavors can marry. The Pimento Cheese will keep for two weeks in the fridge.