Pimento Cheese
The caviar of the South - a sharp, creamy cheese spread studded with sweet pimento peppers.
- 8 ozsharp cheddar cheese(freshly grated)
- 4 ozcream cheese(softened)
- 1/4 cupmayonnaise
- 4 ozpimentos(one jar, drained and diced)
- 1/8 tspcayenne pepper
- 1/4 tspgarlic powder
- 1/4 tsponion powder
- 1/4 tspkosher salt
- 1/4 tspblack pepper
Keeps refrigerated up to 1 week. Bring to room temperature before serving for best spreadability and flavor.
- 1Beat cream cheese and mayonnaise until smooth
- 2Add grated cheddar and mix until combined
- 3Fold in diced pimentos
- 4Season with cayenne, garlic powder, onion powder, salt, and pepper
- 5Mix until well combined but still has some texture
- 6Refrigerate at least 1 hour to let flavors meld
- 7Taste and adjust seasoning before serving
Never use pre-shredded cheese - the anti-caking agents prevent proper binding. Hand-grated creates better texture than food processor. Some traditionalists add a splash of pickle juice. Let it sit overnight for best flavor development.
Pimento cheese emerged in the early 1900s when industrial food processing made jarred pimentos widely available. Originally considered fancy "company food," it became a Southern staple served at everything from church suppers to Masters Tournament concession stands. Augusta National's pimento cheese sandwiches are legendary.