Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes. My Texan wife turned me onto this Southern classic, which is simply a mixture of grated sharp cheddar, mayo, pimentos, cayenne, and hot sauce. There are variations on this, but the most simple form is our favorite.
The pimentos go a long way in defining the flavor against the cheesy, creamy base. The cayenne and hot sauce add a little heat as a secondary bite after the sharpness of the cheddar.
It does not help my health that this is delicious on so many things—sandwiches, burgers, hot dogs, crackers, and celery just to name a few—but it's hard to resist not eating it all the time whenever we have a batch sitting in the fridge.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
About This Recipe
|Yield:||Makes about 3 cups|
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese|
- 1 lb sharp cheddar cheese, grated
- 1 cup mayonnaise
- 1 7-oz jar pimentos, drained and finely diced
- 1/2 teaspoon hot sauce
- 1/2 teaspoon cayenne pepper