Julia Harrison Adams's pimento cheese spread from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 65) by Amanda Hesser

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

  • Jviney on February 24, 2020

    I love how different pimento recipes can be from one another. My old favorite from the Gourmet cookbook is basic compared to this recipe. I would next time reduce the green onions by half, they added a strange crunch that I don’t expect in pimento cheese. Note: it makes a lot!

  • hirsheys on June 29, 2019

    Delicious. I like the scallions/garlic in this - gives this a nice kick. Half a recipe was plenty. (I used all sharp cheddar, rather than extra sharp + mild mixed together). This is definitely one of my favorite versions so far, though I don't know that I'm ready to say that it wins definitively yet.

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