I had only just discovered true pimento cheese just before the Magnolia Table Cookbook was released in April of 2018. Before then I only knew it as an almond covered cheeseball that I really didn't care for at all.
In December 2017 at the fantastic Merchants Restaurant in Nashville, Tennessee I had my first real and true version of Pimento Cheese. It was served on the side of their Fried Green Tomatoes and I think I fell in love with it right then and there!
If you are new to KendellKreations, I spent an entire year cooking through Joanna Gaines Magnolia Table Cookbook and reviewed every recipe. Just search the recipe name on my homepage, or read my cookbook overview HERE!
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My review of Joanna Gaines' 1919 Pimento Cheese recipe.
The Pimento Cheese recipe that Joanna Gaines shares in the Magnolia Table Cookbook is the original recipe from the Elite Cafe that dates back to 1919. The Elite Cafe was a staple restaurant in Waco, Texas for many years, it's said that Elvis loved to eat there whenever he passed through. The Gaines' purchased the property after it closed and it is now the current location of their restaurant Magnolia Table.
The only thing I changed about this recipe is the call for Velveeta. I just can't bring myself to buy it. I have worked hard to remove overly processed foods from my house and this is just something I don't cook with, I don't even know what to do with it.
The best substitute you can use if you feel the same way is Cream Cheese. And I have to say, with all the other cheese in the recipe I really didn't miss the Velveeta at all, and I think it just might have made it better leaving it out.
I really loved the addition of the pecans as well, there is a great product that I used to get at Costco and loved until I made this one. It adds a great extra level of flavor and I really loved making pimento cheese sandwiches with it. Sometimes alone on white bread, sometimes with some roasted turkey lunch meat, either
Overall I think this recipe is a winner, leave me a comment below and let me know what you thought of it, I'd love some feedback on if this is traditional to what Southerners grew up with or not.
Until next time, happy cooking!
Kendell
If you watched Joanna makes this recipe on Season 2, Episode 6 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!
read my other reviews of season 3 episode 6 here...
Brick Panini's (coming soon)
21st Century Pimento Cheese Update
Update: Hey yall, I have had lots of requests for my updated version of Joanna's "1919 Pimento Cheese" that is in the Magnolia Table Cookbook. I am happy to report that I have added the recipe below for your full 21st-century enjoyment! Velveeta was all the rage back in 1919, but I just can't bring myself to use it in 2020!
I have included it with my favorite high-quality ingredients. Ever since I lived in the PNW I have loved Tillamook, and thank GOD their products are now becoming more and more available nationwide! Feel free to use your favorite cheese, but Tillamook is my #1.
While I have yet to answer the question of whether or not I will cook and review the second cookbook, the journey through the first was a grounding experience. It really brought me back to the roots of why I love food and cooking and what pushes me to share my love with others. It was a huge task...but we will see what happens!
If nothing else, I am SURE I will have something to say about Vol. 2 as soon as it gets here! You can read my final thoughts on Magnolia Table Cookbook Vol. 1 HERE, as well as get my TOP 10 favorites out of the 150 in the book.
That said, I do have to say that my family and I are fully in love with this recipe now and it is something I am encouraged to keep around for snacking. I hope you enjoy my updated version, if you are a Velveeta hater like me then this is the recipe version for you!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pimento Cheese
This is my take on Joanna Gaines' recipe for Pimento Cheese. Her recipe for the 1919 Pimento Cheese from the Magnolia Table Cookbook calls for Velveeta and I just can't bring myself to use it. I am replacing it with Cream Cheese and the only thing you loose is the color, it retains its creaminess and texture while using a less processed product.
Ingredients
- 3 cups White Cheddar Cheese, shredded
- 1 cup Sharp Cheddar Cheese, shredded
- 4 oz Cream Cheese, softened
- 2 cups Mayonaise, Hellmann's
- ½ cup Diced Pimentos, drained
- ¼ cup Green Onions, minced, light and dark parts
- ¼ cup Pecans, toasted and chopped
Instructions
- In a large bowl combine the cheddars, cream cheese, mayo, pimentos, green onions, and pecans. Stir gently until well combined. Cover and chill for 1 hour before serving.
- Store in a covered container in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Calories: 254Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 37mgSodium: 296mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Pat
I have not made this - yet but I will and I will also substitute cream cheese for the velveeta. I just don’t like it at all. I know this will be fabulous and I think the pecans are an interesting addition. I think this would be an awesome dip with the addition of the pecans or stuff celery with it. The red, orange and yellow bell peppers but in half and served with a scoop of this in the center. I see this recipe in my future for sure.
Kendell
Pat, those all sound like great ways to serve it. Enjoy!
Lisa C
This recipe is very good, but in Alabama we find it hard to beat Frank Stitt’s recipe!! :$
Kendell
I've never had that one, I'll have to give it a try next time I go through there!
Penny Boss
I love pimento cheese! I make a similar recipe, just leave out pecans add chopped jalapeños and and few dashes of tobasco!:) I'm from West Texas we like it hot - lol
Kendell
I love this! You're out there closer to those hatch chilies so I bet you like it HOT! I am loving all these different combos! I never knew it was such a thing!
Sandy
I have made a similar recipe for several years.
Mix into softened room temperature cream cheese:
Chopped black olives
Chopped green olives
Shredded minced bacon
Shredded Mexican style cheese.
nothing better. I do use the same Crunch Master crackers though. Very seedy.
Don’t need nuts in case of allergies.
Kendell
That's what I love about food, you can adapt it to what you like or how you remember it. But this version sounds amazing!
Regina Dailey
I have to try this recipe! I worked for a short time in the Google warehouse in Sunnyvale, CA. I rhink this might be the recipe they used sans pecans for their piemento cheese and brioche sanwiches. I've missed those sandwiches!
Felicia
Wow Sandy, your version sounds delish as well. Green olives and cream cheese are the bomb anyway.
Thanks for all the Pimento Cheese ideas . I will get to the store and stock up to make them.
Felicia
Rebecca
I made this today and used the velveeta from the cookbook. It was so delicious and loved how the velveeta made it very creamy. I didn’t use the pecans because I’m allergic. I halved it and it turned out fine. Best pimento cheese Ive ever had. May add some diced jalapeños next time.
Kendell
Oooooo. Love the Jalapeno idea, might have to try that!
Amy B
Yes! I’ve made this with velveeta too and it turned out perfect! However I left out the pecans because pecans in pimento cheese is just gross! 🤢
But I agree, velveeta completely makes this meal!
Kendell
🤣😂 Who knew pimento cheese was so controversial, so many varieties, I enjoy it with and without the pecans, that was just traditional to the original recipe, so I tried it. I liked it on white bread with turkey lunch meat, it gave it some sort of thanksgiving feel!
Ellie T
Hi, I want to make this but have a question. Did the 1 block of white cheddar cheese yield the 3 cups shredded that the recipe calls for?
Kendell
I buy a one-pound block of white cheddar, so I just shredded it until I had my three cups. I use it a lot so it is a cheese I have on hand often.
Tracy
I just made this for today i doubt it will last during the night perfect balance of everything the joy about recipes is the change up so folks that love to eat enjoy its a great treat and thank you for whoever created it.
Kendell
Enjoy!
Gail Group
About 55 years ago my mom bought pimento cheese spread in a jar. It was good and I ate pimento cheese sandwiches on white bread.
Also, around same time my mom made baked potatoes with velveeta. She scooped out potato and mixed velveeta and butter then put it back in the shell and baked again. Delicious. I’ll try this recipe but I might use Velveeta
Kendell
The original recipe calls for Velveeta, I just don't prefer it. If you like it, use it for sure!
Another Pat
As the previous poster noted, this is a downright disturbing amount of mayonnaise. I can't imagine that it would even be edible.
Kendell
🤣😂🤣😂🤣😂 I hear ya, but trust, it is greatness!
Jim
Compared to the other ingredients it seems fine. Also, it’s not your recipe so maybe back off.
Kendell
🤣😂 I hear ya Jim, to each their own!
Jackie
We were at the silos for Mother’s Day and had the sandwich sampler, it was delicious. I can’t remember if she uses white or wheat bread for pimento cheese. Do you know the answer?
Kendell
I haven't had the sandwiches there, but if you ask me Pimento Cheese and White bread are a match made in heaven!
Pat
Sounds like a ton of mayo. I love all kinds of pimiento cheese recipes. Love to try them all. I will try, but may not put all the mayo at once, especially with a half block of cream cheese.
Kendell
Hey Pat, I think it seems to be just right when you make it. It needs the mayo to bring everything together.
Kate
During the episode in which she makes this recipe, she says you can substitute the 2 cups of Mayo with an equal-parts sour cream and cream cheese mixture.
Since it calls for 2 cups of Mayo, I’m gonna assume you need 2 cups of this mixture, so mix 8oz (1 cup) sour cream and 8oz softened cream cheese together with a hand mixer. Voila! Mayo substitute
Elaine
This pimento cheese recipe is the best one I have had! I was at Magnolia Table at Easter break & purchased it. Just the right balance of cheese with sour cream, a great replacement ingredient for velveeta cheese. By the way, absolutely loved & had a great time at the Silos and all other places.
Kendell
It is great! Try the recipe from the book too, they don't put the pecans in it at the restaurant, I think to help those who might have allergies. But it is so good with the pecans if you can eat them.