This past weekend, I had a special request from the boyfriend. He does the low carb thing and wanted me to make some low carb pimento cheese so he could binge on something that tastes good. I was skeptical, but it turned out pretty good. I made a double batch and added my own twists and turns. Here’s my recipe:
2 cups shredded sharp or extra sharp Cheddar cheese
2 cups shredded Monterey Jack cheese
2 packages of cream cheese at room temperature (easier to mix together when it’s not cold)
2 jars of pimentos (4oz jars)
It’s important that you don’t buy previously shredded cheese as it supposedly comes with an added chemical for sealing and can ruin the dish. The good news was that I got to buy a pretty cheese shredder for my kitchen. The bad news was that I had to shred the cheese which took a lot of muscle and a good bit of time.
First, mix up your cream cheese with an electric mixer (another kitchen tool I got to add to my collection this weekend). Make sure it’s nice and smooth. Then, you’ll blend in the shredded cheese with your mixer until it’s all mixed in. Next add the pimentos and stir it all up. Since this is homemade pimento cheese, it’s going to be a bit more creamy than what you’re used to buying at the store, don’t worry though, it will taste pretty good.
Once you are done mixing everything up, cover it and put it in the fridge for an hour or two. Serve on crackers or as a yummy spread added to a sandwich, or like my boyfriend does, eat it with a spoon.
I also hear you can add a tablespoon or two of garlic powder if you want a little kick of flavor.
If you enjoy a more spice in life, here is a recipe for Deep South Chipotle Pimento Cheese. I haven’t tried myself it yet, but I am definitely going to and, just so you know, this chef always has excellent recipes.Tags: easy recipes, homemade pimento cheese, how to make pimento cheese, low carb pimento cheese