Southern Pimiento Cheese
Maybe it’s because I’m a New Englander, but I’d never tasted southern pimiento cheese before I became a grandmother. Since then, I’ve made up for lost time!
While living in Chicago, I bought a container of pimiento cheese at a local supermarket on a whim (usually not a good idea to go to the supermarket when you’re hungry), and hubby and I fell in love with the stuff. I have to tell you that I’m a foodie but not a foodie snob. The main reason I cook and bake so much is that the food and baked goods I make are so much better than anything I could buy. Having said that, if a store or bakery sells something that is absolutely delicious, I am more than happy to buy it and save the time and effort required to make it.
Fast forward several years to when hubby and I moved back to our briar patch. I suffered from pimiento cheese withdrawal as none of the local stores carried it. So, as you might expect, the hunt for a good recipe began. After reviewing several, I settled on two to try. I made a half recipe of each, and hubby and I taste tested. I preferred one, but hubby preferred the other. Stalemate! I should mention that we taste tested as soon as I made the dips, so they weren’t chilled as they should be before serving.
The next day, we both tried the two dips again. I liked the one I had before—but even more so. Something magical chemistry-wise had happened with chilling it overnight. When hubby tried it, he decided he very much preferred it over the one he had liked the day before. Well, that settled that.
This pimiento cheese is creamy, a bit tangy, and utterly addictive. If you want more heat, just add a bit more cayenne pepper. I think it’s perfect as is, but I’m a wimp when it comes to heat.
As I mentioned, I made a half recipe the first time I made it. The second time I made it, I made the full recipe (as detailed below). The third time I made it, I doubled the recipe—and doubling it is the way to go, my fellow pimiento cheese fans. You won’t be sorry—in fact, you’ll be sorry if you don’t. 🙂
Southern Pimiento Cheese
Makes 2 cups
Ingredients
- 4 oz. brick-style cream cheese, softened
- 1/2 cup mayonnaise, such as Duke’s*
- 1/4 tsp. paprika
- 1/4 tsp. hot sauce, such as Tabasco
- 1/8 tsp. Worcestershire sauce
- 1/8 tsp. cayenne pepper
- 1/8 tsp. granulated sugar
- Pinch of white pepper
- Pinch of salt
- 4 tsp. dill pickle brine
- 8 oz. extra sharp cheddar, grated and chilled
- 4 oz. jar of pimientos, diced and drained (press out any excess moisture with a paper towel)
* If you can’t find Duke’s mayo, add 2 teaspoons of fresh lemon juice to compensate.
Directions
Put the softened cream cheese and mayonnaise in a large bowl. Mix together with a hand mixer until softened and thoroughly combined.
Add the paprika, hot sauce, Worcestershire sauce, cayenne pepper, sugar, white pepper, and salt. Blend again to combine.
Add the pickle brine, grated chilled cheese, and pimientos. Mix well. Taste and adjust seasonings, if necessary.
Place the spread in a serving bowl. Cover it tightly and refrigerate for at least 30 minutes; however, it’s best after 2 hours of chilling time. Serve with your favorite crackers.
Source: A recipe from Savor the Flavour