If you haven’t had pimento cheese lately, I highly recommend giving it a try. Pimento cheese is a creamy and tangy spread made with sharp cheddar cheese, cream cheese, pimento and a touch of hot pepper.
Pimento cheese is considered classic Southern fare, but there is some evidence that it was first created in New York City in the late 1800s. While it may have first been served in the North, it can be found on menus all over the South.
Pimento cheese is great on crackers and spread on bread for sandwiches. I’ve enjoyed pimento cheese poutine in the South. I’ve heard that it is good on hamburgers. I’ll be giving that a try when we grill this summer.
There are many recipes for pimento cheese. Some people like a lot of mayonnaise, some add jalepeño pepper, or chopped onion. My version is fairly simple, letting the cheese and pimento take center stage.
For the best flavor, make the spread the day before you plan to serve it, so that the flavors combine.
This recipe makes about 3 cups of pimento cheese.
Tips
- Use freshly shredded cheese for the best results. Don’t use shredded cheese sold in a bag, as it is coated with an anti-caking agent to keep it from clumping.
- Don’t drain the chopped pimento peppers. Include the liquid to add flavor and soften the pimento cheese spread.
- If you purchase pimento peppers that are in strips, chop them into small pieces.
- I purchase granulated garlic in a mill, so that I can freshly grind it. You can substitute garlic powder.
- I like to keep the spices and mayonnaise light in this spread. After mixing everything, taste the spread and increase the spices and mayonnaise if you like.
Ingredients
You need the following ingredients to make pimento cheese.
- 1 8-ounce package of cream cheese, softened at room temperature
- 1 tablespoon mayonnaise
- 1 or 2 drops of Worcestershire sauce
- 1/8 teaspoon of ground granulated garlic (or garlic powder)
- A few pinches of cayenne pepper
- 1 4-ounce jar chopped pimento peppers, including liquid
- 2 cups shredded sharp or extra sharp cheddar cheese
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Directions
Add the cream cheese, mayonnaise, and Worcestershire sauce to a medium mixing bowl and mash them together with a fork.
Stir the garlic and cayenne pepper into the cream cheese mixture.
Stir in the chopped pimento peppers, then the shredded cheese.
Taste the pimento cheese spread and add salt and pepper if needed.
Cover and chill the spread in the refrigerator, where it will last for days. Take the spread out of the refrigerator about 30 minutes before serving so that it spreads easily and the flavor blooms.
Serve pimento cheese with crackers or vegetables. Ritz crackers are often served with the spread, but I like something crunchy, such as pita crackers.
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