Pimento Cheese Spread

Milisa Armstrong
Meet the Chef!
Milisa Armstrong
Milisa lives in Wyoming on a cattle ranch with her husband and three boys. She loves to cook and her passion is developing recipes to share on her blog Miss in the Kitchen.
Recipe Details

1 pound American Cheese, grated (use a quality brand like Kraft)

4 tablespoons all-purpose flour

4 tablespoons sugar

1/3 cup White vinegar

1 12 ounce can Evaporated milk

4 ounces Pimentos, diced or minced

Step 1
In a large sauce pan, combine flour and sugar, stir in vinegar and slowly stir in evaporated milk. Stir in cheese.
Step 2
Place sauce pan over low heat (if you cook over too high of heat it will curdle and will not be the smooth texture you desire). Stir constantly until cheese has melted. Cook three to five minutes. Remove from heat and stir in pimentos with juice. Place in a glass dish and cover with plastic wrap to prevent a film.
Step 3
Refrigerate at least 4 hours before serving. Can be prepared a couple of days in advance. (I have kept pimento cheese in the refrigerator for up to a week).

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