Pimento Cheese Pinwheels


4 oz. LW Private Reserve® Pinwheel Wedges® (L3057)
4 ea. shrimp
6 cups (1-1/2 lbs.) extra sharp yellow cheddar cheese
2 cups good quality mayonnaise
1 cup sour cream
1-7 oz. jar pimentos, drained and finely diced
1-4 oz. jar pickled jalapeño peppers, finely chopped (optional for a spicy kick)
3-4 green onions, sliced (green and white parts)
Salt and pepper to taste


  1. Grate the cheese into a large bowl using the small side of the grater. The classic pimento cheese spread is chunky. You can make a smooth or creamy spread by whiplping it in the food processor. If you decide to make the pimento spread creamy, reduce mayonnaise by 1/2 cup. 
  2. In a large bowl, combine grated cheese, mayonnaise and sour cream. Using a fork, mix in the pimentos, green onions and jalapeño peppers (if using). Add salt and pepper to taste. If the pimento spread is too thick, add additional mayonnaise - if too thin, add additional cheese.
  3. Cover and refrigerate at least 2 hours or overnight for flavors to blend. Bring to room temperature before serving.
  4. Store in an airtight container in the refrigerator.

Assemble Pimento Cheese Pinwheels and Shrimp Plate

  1. Prepare 4 oz. LW Private Reserve® Pinwheel Wedges® (L3057) according to package directions.
  2. Stuff each Pinwheel Wedge with Pimento Cheese Spread and place on heated plate.
  3. Repeat step 2 until plate is filled.
  4. Optional: serve with butter-poached garlic shrimp.


1+ portion

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