Pimento Cheese is one of my favorite southern foods and I love to make it for summer entertaining. This Tex-Mex Pimento Cheese is a fun twist on traditional pimento cheese. Serve it chilled with crackers or tortilla chips.
Made with jalapeno pepper, lime juice, pepper jack cheese, plus a little garlic powder, cumin, and chili powder, it has a little more flavor than traditional pimento cheese.
If you’re not familiar with pimento cheese, aka the Pate of the South, it is super simple and basic. Usually just a mixture of shredded cheddar cheese, mayonnaise, and chopped pimentos. Sometimes you see cream cheese used. The most popular way to eat it is as a sandwich between two pieces of squishy white bread, but there are all kinds of ways you can eat it. I love pimento cheese stuffed inside a ripe summer tomato.
You will definitely want to shred your own cheese instead of buying preshredded. It will have much better flavor.
Traditional Pimento Cheese gets a Tex Mex twist with the addition of jalapenos, pepper jack cheese, and chili powder.
- 3/4 cup mayonnaise
- 1 (4-ounce) jar diced pimentos, drained
- 1 jalapeno pepper, seeds removed and finely chopped
- 1/2 tablespoon lime juice
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (8-ounce) block Cheddar cheese, shredded
- 1 (8-ounce) block Pepper Jack cheese, shredded
- cilantro for garnish
In a large bowl, stir together all ingredients.
Cover with plastic wrap and refrigerate for at least 2-4 hours before serving.
More Pimento Cheese Recipes
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