Wikipedia calls Pimento Cheese “The caviar of the South.” It is a spread commonly eaten in the Southern United States. We only heard about Pimento Cheese about two years ago, when Dave’s sister was going to school in the South, and every time she would see us, she would ask us to make this concoction. We hadn’t really known much about it, but around the same time Pimento Cheese started popping up in Philadelphia. We tried some, loved it, and that year (and the year after that) we made her a jar of pimento cheese for Christmas.
This year, after seeing our Apple Cinnamon Granola post, she asked for granola as her Christmas present. That said, we still wanted to make pimento cheese for the holiday. Pimento Cheese is super no-fuss, as it can be served cold as a spread or hot as a dip with the accompaniment of crackers, bread, or chips. One of our favorite ways to eat pimento cheese is to use it for a grilled cheese sandwich.
Pimento CheesePrint This
- 1/3 Cup Diced Cherry Peppers, Drained
- 1/3 Cup Chopped Pimento, Drained
- 1 tsp Onion, Minced
- 1 Small Clove Garlic, Minced
- 3 oz Cream Cheese
- 1/8 Cup Mayo
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Smoked Paprika
- 1/8 tsp Cayenne
- 1/8 tsp Mustard Powder
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 8 oz Cheddar Cheese, Grated
- 3 oz Mozzarella Cheese, Grated
- 1 oz Sharp Provolone, Grated
Throw all ingredients into a food processor and pulse until combined. (If you do not have a food processor, just make sure the onion, garlic, cherry peppers, and pimento are chopped finely before mixing together in a bowl)
Serve cold, or browned in the broiler with crackers or bread. OR make an awesome grilled cheese out of it.
Give this Pimento Cheese a try for your New Year’s party and start off the new year right!
We hope you all have a great year filled with awesome food and some really great memories!