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-
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