Pimento cheese butter from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 113) by Ashley Christensen and Kaitlyn Goalen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 12, 2025

    For my 1st try, I scaled this to 1/2 cup of butter and during a quick taste test, I had to remind myself that this IS a butter and so is not as cheesy as a straight up pimento cheese & there is still a hint of the vinegar that was used to marinate the diced peppers before being drained away. Having said this, my 1st use was to stir it into grits and yes, that worked :) This is in my freezer in 1/8 cup portions and the next use will be with potatoes...maybe a 2'ce baked version?

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