Pimento Cheese
Nothing says southern summer like homemade pimento cheese! It’s the beginning of the season of mayonnaise with all the delicious cold salads you make, including this summer staple. I can’t wait for that first bite of a pimento cheese sandwich at a beach picnic. You don’t have to make sandwiches to enjoy really good pimento cheese. It is great for an appetizer dip with crackers or a little snack with pretzels or carrot sticks. Yeah, it is available in most grocery stores but most of it doesn’t hold a candle to truly homemade, no preservatives. My mom eats high quality premade pimento cheese on a regular basis, so she’s an expert. Last weekend, she came for a visit and commented that mine was the best! Also, because garlic powder is a common ingredient in prepared pimento cheese I am unable to enjoy it and choose to make it homemade.
So I am sharing my recipe. Well…to give true credit for the recipe it is evolved from my husband’s pimento cheese. He made the best when we met but didn’t measure anything. Over the years, I have taken over the cheese grater and perfected the proportion of sharp cheddar to creamy mayo. And most importantly the spice of the black pepper and sometimes roasted red peppers instead of pimentos for a little smoky flavor. But if your feeling a little southwest spicy try adding chopped fresh jalapeno as well.
Pimento Cheese
Ingredients
- 16 oz block of sharp cheddar cheese, shredded I don’t use pre shredded cheese because it’s dry and will soak up all the mayo
- 4 oz jar of pimentos, with juice
- 1 cup mayonnaise I always use Duke's, but if it's not available use Hellman's
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Grate the cheese with a box grater or food processor with large shreds.
- Add to a large bowl.
- Combine all other ingredients and stir well. Don’t worry if it seems a little juicy. The cheese will soak up the extra liquid over time. You can always add more mayo later.
- Put in an airtight container and refrigerate for at least an hour.
