Monday, April 29, 2013

Pimento Cheese

Pimento cheese has long been a staple in southern households. The secret is out. In recent years it's popularity has spread nationwide gracing menus from coast to coast. In it's most simple preparation, it is spread on crackers, or between two slices of bread. For less guilt,  you can serve it with fresh celery and carrot crudites. Feeling fancy? Use it as a relish on your favorite burger or panini or as a base for oven-baked macaroni and cheese, or your favorite deviled egg recipe. 

Pimento Cheese 
makes 3 cups 

4 oz cream cheese, room temperature
1/2 cup mayonnaise 
1 cup sharp yellow cheddar cheese
1 cup  extra sharp white cheddar cheese 
4 Tbsp jarred pimento pepper, chopped fine
Pinch of cayenne pepper 
Pinch of garlic powder 
cracked pepper, to taste
kosher salt, to taste 

Mix all ingredients together. I like to whip the cream cheese a bit first to lighten it up and incorporate a bit of air into it. Season. Taste. Season. Store in fridge up to a week. Enjoy.


  1. This is a fab way to eat a dish that was a genuine staple at potlucks across America decades ago!