I love cheese, all cheese. Never met a cheese I didn’t like, but of course you all know this. However, I don’t love mayonnaise. It’s weird, gloppy texture is just too much for me. I can handle a scant amount in my homemade tuna salad, but that’s about it.
For a long time I never tried pimiento cheese for that reason. Then, several years ago I tried some at a potluck that was mayo-free and I was hooked. Although I didn’t get the recipe that day, I’ve crafted a version that’s pretty similar, but even tastier.
The binder in my version of pimiento cheese is whipped cream cheese, which helps it maintain it’s fluffy smooth texture. To give it an extra kick I use a chipotle-habanero shredded cheese blend along with a dash of sriracha. It’s good. Really good, and easy to make.
Here’s what you need:
- 1 tub whipped cream cheese
- 1 small jar pimientos
- 1 bag Harris Teeter chipotle habanero two-cheese blend
- 1 tsp Worcestershire
- 1 tsp sriracha
- 1/2 tsp onion powder
Blend ingredients together and store in the fridge for up to a week. This spread makes a mean grilled pimento cheese sandwich too! 😋