This Pimento Cheese recipe seriously is the best recipe you will ever find. The addition of cream cheese and Boursin cheese make the texture rich and creamy and ensure my Pimento Cheese is packed with flavor.
Pimento Cheese holds a very special place in my heart as it was one of the first things my husband Chris, who is a chef by 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 his pimento cheese.”
If you don’t like the pimento cheese that they sell in the grocery store, don’t shy away from trying out this recipe. It’s in a completely different stratosphere. Seriously, it’s AMAZING.
What is Pimento Cheese?
If you’ve arrived at this blog post and don’t know what Pimento Cheese is, I admire your curiosity!
Traditionally, Pimento Cheese is a made with shredded cheese, mayonnaise and pimentos. Pimentos are Spanish cherry peppers which I’m sure if purchased in the right form from the right place would be delicious, but in my experience the version you buy from the store leave a lot to be desired.
Instead, I use jarred roasted red peppers that you can find with the pickles and olives at the store. They have more flavor than pimentos but are readily available and inexpensive. That’s not the most important ingredient in this recipe though.
Boursin Cheese is the secret weapon in my Pimento Cheese recipe
Boursin Cheese may not be something you’re familiar with, but it’s nothing fancy. In fact, famed French chef Ludo Lefebvre once called it the Velveeta of France which immediately made Boursin that much more endearing to me.
Boursin is a creamy cheese made in the commune of Gournay in France. It has a texture that is sort of like whipped cream cheese; it is creamy while also being light. There are lots of different flavors, but I love the original garlic and herb variety. You can find Boursin with the other specialty cheese at the store.
I also included Duke’s Mayonnaise and Paul Prudhomme’s Blackened Redfish Magic Seasoning in the photo above because if you can source them, they are the shit and make this recipe extra tasty.
We can’t forget the importance of cream cheese
Many a recipe on Cooking and Cussing utilize the deliciousness that is cream cheese. A few that come to mind are Green Chicken Enchiladas, Mexican Chicken Lasagna, and Pork, Bacon and Apple Pasta Bake. Notice that all of those recipes are savory? I’m a big fan of cream cheese to impart creaminess to sauces and soups, but I also love it in desserts like my Thin Mint No-Bake Chocolate Cheesecake and Lemon Yogurt Cake.
Of all of the recipes that call for cream cheese on the blog, it is probably the most essential to the awesomeness of Pimento Cheese. It gives the recipe a perfect creamy texture but provides more tang and zip than mayo alone would.
The Pimento and Cheese are less important than you think
You might think that the type of pepper or cheese you use in Pimento Cheese would be the most important selection. Not really…the type of cheddar cheese is less important here given you’re going to douse it in cream and Boursin cheese too.
If you’re a cheese monger, feel free to use whatever cheddar makes you like, but I typically buy my local grocery store’s inexpensive brand of block Colby cheddar for this recipe. Just please don’t try to cheat and buy the kind of cheese that comes shredded for you.
The pre-shredded cheese is coated in starch to keep it from sticking together in transit – not delicious in Pimento Cheese- so please shred it yourself!
I really like to use a food processor for this job. My Cuisinart food processor has been around for over a decade and is still going strong. I have linked to one below if you’re interested in purchasing one. A shredder attachment is a standard inclusion and makes the job of shredding large quantities of cheese fast and easy!
What to serve with Pimento Cheese?
You can’t go wrong with a classic Pimento Cheese sandwich. Feel free to get fancy and add some deli ham, crispy bacon, or tomato slices, but I love it plain jane with bread and cheese.
Pimento Cheese also makes a delightful cheese board, one that none of your guests will feel intimidated by. It is perfect for guests of all ages too! Thick slices of bell pepper and celery both bring color to the board and offer different dipping options than your standard crackers and toast pieces.
How long can you keep Pimento Cheese?
If kept cold in an airtight container, the recipe will keep for about 2 weeks so you can try it in all sort of ways.
Pimento Cheese is a standard appetizer at our holiday functions. My stepmom’s family always serves it on celery before Thanksgiving Dinner, and we adopted this tradition when blending our families. It’s the perfect way to keep hungry mouths out of the kitchen as you finish up the main event.
If you’re looking for more ideas for Thanksgiving, check out my Thanksgiving post with my full menu and helpful planning tips.
I hope you’ll find a moment to make this quick and easy Southern staple. I would love to hear your feedback too in the comments section below!
HELPFUL UTENSILS
Cuisinart 11-Cup Food Processor
There is no other gadget I use in the kitchen as much as my food processor. I’ve had mine for over a decade, and it’s still going strong!
The Best Pimento Cheese Ever
Ingredients
- 8 oz cream cheese room temperature
- 3 oz Boursin cheese garlic and herb flavor
- ¾ C mayonaise
- 2 tsp blackening seasoning
- 1 tsp sriracha hot sauce
- 16 oz colby jack cheese* or 4 cups shredded
- 1 12oz jar roasted red bell peppers drained
Instructions
- 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 1/4-inch pieces. Add the shredded cheese and chopped peppers to the mayo mix. Stir with a wooden spoon until well mixed.
- Put into an airtight container and place in the fridge to chill for at least an hour before serving.
FREQUENTLY ASKED QUESTIONS
I’ve included more details in the post above, but in short, it’s a delicious, creamy cheese that you can find in the specialty cheese section of any major grocery store. Be sure to get the garlic and herb flavor.
You can, but it will impact the recipe. It will still be tasty, but the texture will not be as creamy as when you shred your own cheese from the block.
Pimento Cheese can be stored cold in an airtight container for up to two weeks.
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I CANNOT wait to make this!! I have ordered TUBS of this pimento cheese in the past as there is no getting anything this good east of the Mississippi. Thank you, thank you for sharing this recipe!!!
You’re so welcome! Chris is the genius behind this one. I’ll let him know how grateful you are that he let me steal this one. 🙂
Hailey!
I made this for Thanksgiving and it will now become part of the annual meal! My family raved about it!
Yay! I’m so glad to hear your family loved it as much as mine does.
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