Spicy pimento cheese spread from Modern Comfort Food (page 51) by Ina Garten

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Notes about this recipe

  • Anjackson1003 on February 09, 2026

    REALLY good pimento cheese! Agree with the reviews here—this makes a huge portion. Bringing it to a Super Bowl party wasn’t enough to finish it off so I’ll have to be creative with leftovers. I really appreciated the heat of the spread and the difference in textures.

  • Grywhp on January 03, 2026

    Enjoyed this. Used a cheddar so sharp it was crumbly.

  • EmilyR on October 19, 2024

    I made this after having the pimento honey chicken sandwich at Chick-fil-a and wanting to recreate it. This is an excellent pimento with a good amount of heat. I cheated a bit with a food processor for better or for worse.

  • hirsheys on February 03, 2022

    his is certainly a tasty, zippy version of pimento cheese. I appreciate the flavor the jalapenos bring to the table and the cream cheese helps to balance the heat. Not my favorite pimento cheese (the one from the Essential New York Times Cookbook still wins), but I will definitely keep this one in my back pocket when I want a change or when I'm cooking for someone who enjoys spicy flavors. (Made a half recipe and I'm glad of it - a whole one would be a lot.)

  • julesamomof2 on July 12, 2021

    This was very good, but spicy! Next time, halve the recipe as it makes alot. Served with ritz, carrots, and snap peas. Lots of dairy here.

  • anya_sf on February 09, 2021

    Really good! Makes you want more, although it's quite rich. A nice amount of heat for hubby and myself, but too spicy for our son. Ina says not to use powdered onion, but that's what I had so I used a little less. I just made 1/4 recipe which served 3-4.

  • JJ2018 on January 09, 2021

    Made a half recipe. This is very nice but makes a lot and it is quite rich.

  • averythingcooks on December 23, 2020

    I made this to go beside tonight’s dinner soup. I thought I had cream cheese - BUT it was “well past its prime” so my sub was herb & garlic Boursin. Other than that, it was pretty much as written with a mix of very old white cheddar and an extra old orange. It was certainly good smeared room temp onto triscuits but we opted to run the loaded crackers under the broiler til browned & bubbly - oh yes ....endlessly “more’ish”.

  • KarinaFrancis on December 20, 2020

    I can’t believe I’ve never tried pimento cheese before, maybe I was waiting for Ina’s version. Easy to make, a bit of chopping, a bit of grating and a bit of mushing about. The flavours melded overnight and the heat became a little more pronounced, which was no bad thing. Note that depending on the cheese you use, salt might not be needed, taste before adding

  • southerncooker on October 21, 2020

    Fvery good spicy version of pimento cheese. My roasted pepprts had gone bad so I used a 4 oz jar of pimentos.

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