I’m a Northerner. I come from the land of casseroles, creamed soups, and anything Nordic or Germanic in food heritage. Where Fall means cooler weather, changing leaves, and deep-dish comfort food. Where football means gatherings with not only a lot of team spirit (Go Bucks!), but also lots of party food. Lots and LOTS of party food.
I married a Southerner. I am regularly reminded, however, that I am a Northerner. Living in Texas, I am cognizant of that fact every time I leave the house. I can tell by the 90+ degree “Fall” weather, the deference to only one or two possible teams on TV during football season, and very different types of party food.
But the great thing about all of this crossover in my life is that mash ups in team allegiances AND cultures means awesome eats for everyone. Hence, my nod to things in molded form (hello, Midwesterners), things like Pimento Cheese spread (greetings, Southerners), and things like Tex-Mex flavors (howdy, Texans). It’s all about making the most of what you’re exposed to, and this ah-mazing cheese spread is a super tasty example.
I give you Tex-Mex Pimento Cheese.
HUH??
I know, I know. Stick with me for a minute. Consider Pimento Cheese. Think about the creamy, rich, cheesy nature of this Southern classic. Now imagine it with a kick. A Tex-Mex kick, to be specific.
Now consider all of the people that you know who love cheese, and who love football. Put those things together, and I guarantee they will all thank you. And then beg you for it the next time you have a party. Or they have a party. Or their boss’s sister’s kid’s babysitter has a party.
Basically, be warned: this stuff is ADDICTIVE. It’s so easy to make (almost TOO easy!) that you can have this ready in no time and still be ready for kickoff. Or a Tuesday night marathon of binge-watching House of Cards. Whatever. Just get this Tex-Mex Pimento Cheese spread in your life. Really.
| Servings | Prep Time |
| 12 people | 10 minutes |
| Passive Time |
| 2 hours, or overnight |
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Pimentos are a small, red pepper, similar to red bell peppers, but generally with a little more kick. They're usually used to stuff olives, or tossed into a traditional Southern Pimento Cheese. In this version of that classic spread, I'm using the peppers in the pico de gallo as a Tex-Mex stand in, and the cream cheese in place of the usually-used mayonnaise of the original recipe. And what a set of stand-ins they are. Mix, mold, dip, and enjoy!
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- 2 cups shredded cheddar cheese
- 1 1/2 blocks cream cheese, at room temperature
- 12 oz. jar of pico de gallo or other jarred salsa
- 1 bunch fresh cilantro, chopped
- 1 bunch green onions, chopped
- 1 tbsp. cumin
- 1 tbsp. garlic powder
- 1 tsp. freshly ground black pepper
- 1/2 tsp. kosher salt
- Slice green onions and chop the cilantro. Allow cream cheese to come to room temperature.
- Place all ingredients in bowl. Don't worry about going in a certain order here--everyone in the pool at once!
- Place plastic wrap into a pie dish, with overlapping pieces long enough to cover the whole plate. Now get ready to mix up those ingredients!
- Nope, leave the spatula on the counter and use your hands (after washing them thoroughly, of course!). Trust me--this is the best way to get everything mixed really well. I call this my first "hand mixer". Ha ha.
- NOW you can use the spatula to pour the mixture into the pre-covered pie dish.
- Smooth out the top of the surface, and cover with overlap of plastic wrap. Refrigerate for at least 2 hours or overnight. This will allow the flavors to marry, and the texture to firm up for serving.
- When you're ready to serve, turn the cheese spread mold out onto a serving plate and remove the plastic wrap. Garnish with additional cilantro, and serve with corn chips.
Note that the amounts above make a LOT of Tex-Mex Pimento Cheese spread. If you have leftovers, first of all, what is the matter with your friends? This stuff is so good that my peeps make this dip scarce very quickly! Just kidding.
If you do have leftovers, what else can you do with this tasty stuff? I'm so glad you asked.
One way I like to use it is on toast, just like you would a traditional Pimento Cheese spread. Toast it under the broiler for a couple minutes until bubbly. Or spread it on a muffin and make the most fabulous breakfast sandwich EVER.
What other ways would YOU find to use this super fantastic cheese spread?
Pimento cheese is one of my favorite things about the South. I make it for every party!
Lovely recipe and fairly easy to make, perfect for parties =)
You caught my eye with “Tex-Mex” 🙂 This would be a great dish to serve while watching the games, I know it would be devoured by everyone.