The first time I tasted Granny’s pimento cheese, I begged her for the recipe. That was the best pimento cheese I’d ever tasted. Ever.
HH didn’t remember having his grandmother’s pimento cheese. So, I decided to make it for him.
It’s the only cooked pimento cheese I’ve ever made – or tasted. Since the recipe calls for Miracle Whip™ Salad Dressing, I had to visit the grocer before I could make it. (We’re a DUKE’s family.)
You don’t have to buy the large box of Velveeta™ because the recipe uses the one-pound size. Chop it into large chunks, and melt it over medium heat with the milk. Stir continuously.
When cheese is melted, add everything else except the pimento and salad dressing. Granny’s recipe says to cook on low heat for 20 minutes, but I stopped cooking after 12 minutes. My gas stove is too hot on the lowest setting, and it was trying to stick to the pan.
Stir in the pimento and salad dressing to taste. Time to serve!
It’s very tasty on toasted bread – or as a dip with bagel chips (sesame flavor, my personal favorite). Refrigerate the leftovers.
- 1 pound Velveeta, chopped into large chunks
- ½ cup milk (whole or skim)
- 1 small jar pimentos, diced and drained
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- ½ to ¾ cup Miracle Whip Salad Dressing
- In double boiler or heavy stainless steel pot, heat cheese and milk for 12 minutes, stirring continuously to prevent sticking. (Cheese should be melted at this point.)
- Add pimento, vinegar, sugar, salt and pepper to cheese mixture and cook 20 more minutes, stirring to keep from sticking.
- Cool and add Miracle Whip salad dressing to taste. Refrigerate.
I think this would be a good party dip, too.
Have you ever tasted cooked pimento cheese? What’s your family’s favorite mayo – or salad dressing?