Pimento cheese wasn’t always a positive concept to me. The thought of dipping things in a mishmash of mayonnaise and cheese was quite frankly, appalling. This of course was before I had homemade pimento cheese. The kind of dip where I knew exactly who was making it and what was put into it, not some mystery spread from a chain grocery store. The more I thought about it the more I realized, what’s not to like about mayonnaise and cheese? It’s fat upon fat, as in, delicious. This pimento cheese uses yellow and white cheeses for a visual color contrast as well as a subtle flavor contrast. It features a healthy splash of paprika for some smokiness. The result is a luxurious dip that you can’t really stop eating. It’s perfect for tailgates, picnics, potlucks and any other event with a crowd.
Classic Southern Pimento Cheese
makes a huge bowl of dip (not shown), about 6 cups
Total Time: 5-10 minutes
• 8 oz sharp cheddar (2 cups), shredded
• 8 oz white cheddar (2 cups), shredded
• 3/4 cup of mayo
• 1 tablespoon of paprika
• 1 teaspoon of cayenne
• 1 cup of roasted red peppers or pimento peppers, drained well and chopped
• salt and pepper to taste
Mix cheeses, mayo, paprika and cayenne together. Gently fold in pimento peppers next so the pimentos don’t discolor the cheese. Taste before adding salt and pepper as the cheese will provide a good amount of salt.
Refrigerate until serving and serve with a strong chip/toast point (toasted baguette, water crackers, triscuits, ritz butter crackers etc), celery, carrots, cucumber and bell pepper. Use the leftovers to make a hot grilled pimento cheese sandwich (add bacon and tomato if you like) or spread it over a burger for a pimento cheeseburger!