Pimento Cheese with a local twist

If you have been south of the Mason Dixon Line for any amount of time, chances are you have eaten Pimento cheese. Different versions from different regions reign. There are definitely 2 camps on how REAL Pimento cheese is made. Those who add cream cheese and those who don’t. I personally think cream cheese is a stretcher more than a flavor enhancer. Both pass as a respectable representatives of the creamy, cheesy delight that is a staple in southern cooking. It has a list of uses as long as your arm- sandwich filling, burger topping, added to grits, pizza topping, and canape filling to name a few. There are also several adulterations such as onions and pickle relish, but I wanted to be a purist since I was using a hand made aged to perfection local Cheese. The key to tasty Pimento cheese is to use a sharp cheddar. I had a ample amount of Minnesota Farmstead’s Artisan Bromfield English Cheddar on hand so I used that. The results were spectacular.

Here’s how you do it- perfect for the holidays to have on hand when someone stops by for tea or a drink-

Simply Mix

4-6 ounces Bromfield English Cheddar or your favorite sharp cheddar, grated fine

1/2 cup reduced fat Mayonnaise

4 ounces chopped pimentos ( 1 small jar, drained)

1/4 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Mix and enjoy!

Here are all the ingredients you need

I like to use a microplane grater for smoothest results

mix well and add spices

Nothing more tasty than pimento cheese on grain bread- YUM

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6 Responses to Pimento Cheese with a local twist

  1. Ah… and I thought pimentos only hung around with olives!

  2. JoAnne says:

    A little sugar helps too. Homemade is much better than the boughten stuff.

  3. Kim Hislop says:

    Get some pickled jalapenos, cut them in half, scoop out the seeds, and fill each half with pimento cheese. Straight from San Antonio, Texas. Yum!

  4. Bill says:

    Thank you for what looks like a wonderful recipe, and I’ll have to look for Bromfield English Cheddar. We in the deep South thank you for not adding sugar. By the way, when I add pimento cheese to hot grits, I get raves from guests. (Popeye used to hang around with olives, too.)

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