A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee. Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread. —The New York Times
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Ingredients
Yield:About 1½ cups, enough for 4 sandwiches
8 ounces extra-sharp Cheddar, grated with a food processor or hand grater (not pre-grated)
¼ cup softened cream cheese (2 ounces), pulled into several pieces
Scant ½ cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
In a large mixing bowl, place the Cheddar in an even layer. Scatter the cream cheese, pimentos, mayonnaise, red-pepper flakes and salt and pepper over the Cheddar. Using a spatula, mix the pimento cheese until it is smooth and spreadable.
The New York Times Cooking
Step 2
Transfer the pimento cheese to a bowl or container, cover tightly, and store in the refrigerator for up to 1 week.
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Comments
Jay
I'm no purist where recipes are concerned, but when I was growing up in North Carolina, making pimento cheese was a simple process: 8 ounces of sharp cheddar coarsely grated, one 4-oz. jar of diced pimentos with the liquid, 1/3 to 1/2 cups of mayonnaise, preferably Duke's but definitely unsweetened (forget Hellman's and other northern grocery store brands). One teaspoon of white vinegar. Salt, if desired. Cream cheese? No way. Onion? Garlic? Why not chocolate chips?
Nicknmack
Replace the cream cheese with good mayo as mayo adds flavor and the cream cheese just dilutes it. Grated onion adds a nice bite, but if serving onion averse crown, add a dash of onion powder and garlic powder. Then add Sriracha sauce and/or Worcester Sauce. Make a day ahead for flavors to meld.
Karin Byars
Why not throw it all in the food processor and pulse it a few times. The food processor bowl is already greasy from grating the cheese (at least at my house).
Beth
I’ve never really understood the need for cream cheese. I think it throws off the texture and interferes with the sharpness of the cheddar. A block of cheddar, Dukes, pimentos, and a few dashes of Worcestershire keep it very simple.
Chris B.
No mention if the jarred pimentos need to be drained before adding to the other ingredients.
Cindy Hufler
My mother had a hand grater that she only used for pimento cheese. It finely grated the cheese, the finer the better. Finely grated cheese mixes better with the mayonnaise. Nothing worse than big shreds of cheese floating in mayo. She passed that grater down to me, lucky me. Kraft sharp cheddar, Hellman’s, pimentos , a tsp of cider vinegar and a dash of hot sauce. Heaven !
