Perfect Pimiento Cheese

Posted on | August 4, 2010 | 4 Comments

As promised, I’m back with a pretty perfect pimiento cheese recipe for you. It’s so easy to make and you can eat it all week, in a sandwich, with crackers or cut up veggies, even on a hamburger or hot dog like they do down here. Lots of southern delicacies have made the transition to nationwide favorites, but pimiento cheese has remained virtually only in the south. I have no idea why though because it’s amazing.

Pimiento Cheese Recipe (from Southern Living)
makes about 4 cups

1 and 1/4 cups mayonnaise (see below for thoughts on mayo)
1 (4 oz.) jar pimientos (you can use either the pre-diced ones or just dice ‘em yourself)
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8 oz.) block of extra sharp cheddar cheese, finely shredded
1 (8 oz.) block of sharp cheddar cheese, shredded

-Mix first five ingredients in a big bowl.
-Shred your cheeses, I used a flat shredder with two different sizes for the two cheeses. Although I am not sure if it really matters all that much.
-Store in the fridge for up to a week.

A quick word on mayo: Some southern folks swear that the only way to make good pimiento cheese is with Duke’s mayonnaise which is made in Greenville, South Carolina. Now I don’t know if I believe all that, but I did use it in this recipe (and on my tomato sandwich) and it is pretty darn fantastic. According to their website it’s available in many states outside of the south, but not however, in New York. But never fear yankee friends, you can order your very own jar of Duke’s directly from their online store. Hooray, mayo for everyone!

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