I grew up in a house where pimento cheese was a staple in our fridge. I never imagined I would marry a man who thought this well loved cheese spread deserves a permanent spot on the refrigerator shelf as well, but it seems that I did. I suppose coming from a long line of generations who were born and raised in the south will do that to you. It’s a southern staple and to many it’s referred to as “the caviar of the south”.
If you aren’t familiar with pimento cheese it’s a spread made with cheese, pimentos, and mayonnaise as the basic ingredients but you will find different variations to this recipe everywhere you go. Half the fun of loving this spread is being able to try out the different varieties available in restaurants and your local grocery store. The key to good pimento cheese is using a grater, or food processor, to shred your own cheese. This extra step is worth it to the taste and quality of the finished product. I have tried making this using pre-shredded cheese and it’s just not the same. Another requirement we have when seeking out good pimento cheese is it must be creamy and it must be spreadable.
According to my husband there is nothing this spread doesn’t go on. From burgers to eggs, toast, to even grits he believes pimento cheese has a spot on everything. For other folks, Pimento cheese is used to slather between two slices of bread, or on top of crackers or celery sticks for an afternoon snack. I, for one, like my pimento cheese over a slice of bread, then toasted, allowing the cheese to become hot, melted and oh so delicious. Add this southern staple to your fridge and you can thank me later.
- 2 cups sharp cheddar cheese, finely grated
- 1 (4oz.) jar pimentos, drained
- ¼ Cup light cream cheese
- ½ cup light mayonnaise
- ¼ cup Parmesan cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Mix all the ingredients together in a large bowl.
- Store in the refrigerator till ready to use.