Hey, y’all! Pimento cheese is sometimes referred to as the “pâté of the south” and/or the “caviar of the South”. While it is certainly both of those things, it is also – simply put – my favorite food. I’m excited to share my recipe for Jalapeño Pimento Cheese, a variety that I have recently become addicted to I hope y’all love it just as much as I do!
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Jalapeño Pimento Cheese
This take on a southern classic is easy-to-make and chock-full of flavor. You’ll love the extra kick + can use either fresh or canned jalapeños. For this recipe, I used canned + pre-diced.
Shopping List: Jalapeño Pimento Cheese
- white cheddar cheese
- cream cheese
- mayonnaise (Duke’s)
- diced jalapeños
- pimentos
- onion powder
- black pepper
- garlic powder
- hot sauce
How to Make Jalapeño Pimento Cheese
- Shred cheese and combine with all ingredients. Mix until well-combined.
- Season, to taste, with black pepper, onion powder, garlic powder, and hot sauce.
- Chill until ready to serve.
The Recipe
Jalapeño Pimento Cheese
Ingredients
- 12 oz. white cheddar cheese shredded
- 4 oz. cream cheese softened
- 3/4 c. mayonnaise
- 4 oz. diced jalapeños drained
- 4 oz. pimentos drained
- onion powder to taste
- black pepper to taste
- garlic powder to taste
- hot sauce to taste
Instructions
- Shred cheese and combine with all ingredients. Mix until well-combined.
- Season, to taste, with black pepper, onion powder, garlic powder, and hot sauce.
- Chill until ready to serve.
Nutrition
About Duke’s Mayonnaise
Duke’s is, hands down, the mayonnaise of the American South. It’s the most commonly used ingredient in my kitchen and I always have a jar – or four – on deck. The southern legacy of Duke’s goes back to Camp Sevier in 1917 and Eugenia Duke (Greenville, SC). Her sandwiches that were sold to army canteens during WWI were so legendary that army vets wrote to Eugenia years later begging for her sandwich recipes and jars of her delectable spread. Because of this, she began bottling it as a product on its own in 1923. Duke’s is readily available in supermarkets around the US; you can also order online here.
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.
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