I think it’s safe to say that pimento cheese is a Southern thing. Not that they don’t eat it north of the Mason-Dixon line, but I’d venture a guess that Southerners have elevated the making of this cheese to an art form.
I’d never tried pimento cheese until I moved to Texas, which isn’t to say I’m not Southern. I fight a never-ending battle against Texans who label me as a Yankee. I’m from the capital of the Confederacy, y’all; let’s be clear.
What is a pimento anyway?
A pimento is a variety of the red, sweet chile pepper. Spanish in origin, it’s actually a fruit that is usually pickled.
You can buy it in a jar in Brookshire’s.
You might see pimentos used to stuff green olives, and you’ll definitely see them in pimento cheese.
Pimento cheese is really a composite of a few different cheeses with seasonings and these little peppers.
I’m making some for an upcoming salad supper (yes, it’s a salad, as it combines more than two small pieces of food served together) and serving it on garlic toast, but it’s also amazing as the filling in a grilled cheese sandwich.
3/4 cup mayonnaise
4 oz cream cheese, softened
1 (4 oz) jar diced pimento, drained
1 tsp Worcestershire sauce
1 tsp onion, finely grated
1/4 tsp ground red pepper
1 tsp Louisiana Hot Sauce
1 tsp sea salt
1/2 tsp pepper
8 oz extra-sharp cheddar cheese, finely shredded
8 oz Monterey-Jack cheese, shredded
Combine all ingredients in the bowl of an electric mixer or food processor until thoroughly incorporated.
Store in refrigerator for up to 1 week.
Nutritional Information: Calories Per Serving: 170, Calories from Fat: 131, Fat: 15 g, (7 g Saturated Fat), Cholesterol: 34 mg, Sodium: 421 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 2 g, Protein: 6 g.