Tuesday, August 13, 2013

Pimento Cheese

My favorite Southern food (other than Buttermilk Pie), has to be Pimento Cheese.  It saddens me to think that this delicious concoction is not easily available to such a huge portion of our country! Okay, I'm being just a tad dramatic, but for real, y'all, Pimento Cheese is the bees knees.  Some folks like to eat with crackers as a dip, where others prefer it between two slices of Sunbeam white bread. As for me?  I'm a big fan of making it the "cheese" part of a cheeseburger: just spread it on your bun cold, and the warm burger will make it gooey.  My newest favorite way to eat it is to make a sandwich of it--grilled or cold--with a topping of pepper jelly.  I can't take credit for this idea; I had it served to me at a local restaurant (Em's Kitchen) and have loved it ever since.  

Pimento Cheese


1/2 cup Mayonnaise
8 oz Cream Cheese, room temperature
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 - 1/4 tsp Cayenne Pepper(depending on spicy preference)
1/2 - 1 tsp Chipolte Chili Powder 
1 tsp Dried Mustard
8 oz Block Extra Sharp Cheddar Cheese, shredded
4 oz Diced Pimentos, drained (but reserve the liquid)


1. In a medium bowl, cream the mayonnaise, cream cheese, and seasonings together until smooth.

2. Stir in the shredded cheese and pimentos.  Add some of the liquid reserved from the pimentos if you prefer your pimento cheese thinner; add nothing if you prefer it thick. Do a taste test and adjust seasonings if needed.

3. Refrigerate until ready to serve; best served at room temperature. 

* Don't use pre-shredded cheese: it is dusted with a substance to prevent the cheese from sticking together.  This substance (I think it's flour?) will prevent your pimento cheese from being creamy. Use block cheese and shred it yourself.  
* The flavor is better if you allow it to refrigerate overnight before serving.
* Make sure to get the extra sharp cheddar, not just the sharp cheddar.

Serving Size:  1/7th of Entire Batch
Calories:  348
Fat:  33
Carbs:  3
Protein:  10

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