Pimiento Cheese

Pimiento Cheese (Pimento Cheese)

Pimiento Cheese (Pimento Cheese)

 

Pimiento Cheese…it’s as Southern as Moon Pies and Coca Cola (pronounced Co-cola ’round here).  It doesn’t matter whether it’s on a cracker, grilled pimiento cheese sandwiches, mushy white bread or a crispy stick of celery…whichever way it’s being delivered straight to my pie hole?  I’m one happy girl! Who knew this delight wasn’t widely consumed outside the South?  How sad is that!?

For such a simple thing, many an argument rage as to the “best” way to prepare it.


First is the cheese.  I remember making pimiento cheese as a kid, I’m pretty sure my mother used Velveeta (perhaps for economy), but this made her a pimiento cheese amateur.  The cheese you use is so important and sharp cheddar cheeses are the key!

There is also much debate about the method used to process the cheese; they are: the meat grinder method (which I still do on occasion), grating (which I commonly do now, for the sake of ease) and the mashing method (which I am bumfuzzled by the thought of, actually).

Some people put in onion and dill pickle and all other sorts of things.  Not me…I’m a keep-it-simple-pimiento-cheese kinda girl.

And that is all there is to it!

P~

Pimiento Cheese
 
Pimiento Cheese...it's a sandwich spread, it's a topping for burgers or baked potatoes, it's a dip for celery or crackers, it's KILLER used to make macaroni and cheese. It's the wonder cheese!
Author:
Recipe type: Salad
Ingredients
  • 8 ounces Sharp cheddar cheese, grated
  • 8 ounces Sharp white cheddar (I use Vermont), grated
  • 4 ounces diced pimientos
  • 1 teaspoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1¼ cup mayonnaise (I use Duke's now)
Instructions
  1. Grate the cheeses using the grating blade of a food processor.
  2. In a large bowl, combine the grated cheeses and all the other ingredients.
  3. Stir.
  4. Cover and refrigerate. Over night is best...somehow it's always better when it's had a chance to set before eating.
Notes
5/29/2012: Due to a happy error at the grocery store...I just made this with Jalapeno Harvarti in place of the aged white cheddar...and omitted the cayenne pepper. DELISH!!

Headed straight to the pie hole…*crunch, crunch, crunch…*

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Brunch, Dips and Spreads, Picnic Fare, Salads, Southern. Bookmark the permalink.

2 Responses to Pimiento Cheese

  1. Pingback: Jalapeno Pimento Cheese Salad | The Saucy Southerner

  2. Pingback: Pimento Cheese Updated | The Saucy Southerner

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: