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
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
By The New York Times
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?
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).
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.
John Robert
@Joyce - I've long added one or two pickled jalapenos, depending on size and how I feel, deveined, of course. A quarter teaspoon of ground chipotle instead of paprika works for me, and I've had fun experimenting with other red chilies such as ground ancho, Aleppo, Kashmiri, pul biber etc. It might be due to growing up in Texas, where jalapeños are the national vegetable.
Beth H
Replace the red pepper flakes with a diced fresh jalapeno (or 2). Best eaten as a sandwich on white bread with potato chips in the sandwich.
Bob L
I recently visited Alabama and saw the phalanx of new Korean auto plants, supply chain warehouses, and attendant Korean BBQ restaurants (not sure you could actually call them "joints". I'm think of substituting some nicely drained kimchi for the pimento, maybe a smidge of gochujiang for the Worcestershire . Not pimento cheese for sure, but maybe delicious.
