I remember eating homemade pimento cheese for the first time over twenty years ago at my friend Nancy’s house. My mom never made it and I’m not sure I had even eaten it until I became an adult. At some point along the way, I bought it from the grocery store and really liked it. Then when I ate homemade, I knew I would have to learn to make it myself.
Evidently pimento cheese is traditionally a food from the South. There’s varied opinions on whether you can use processed American cheese like Velveeta or if it must be straight cheddar. Some say it is fine to use Miracle Whip and others are mayo only folks. Some people add cream cheese, pickles, jalapenos, garlic, onion, and a host of other flavorings. Personally, I think I’d probably like it any of those ways. I just happened to run upon this recipe (which I adapted from Southern Living) and my family declared it a “keeper”.
There are lots of ways to eat it as well. It makes a great spread for dipping crackers, a filling for celery, a plain sandwich, a replacement for cheese in a grilled cheese sandwich, or a topping for hamburgers. In fact, this year for some of our 4th of July hamburgers, I took a small amount of the pimento cheese and stuffed the inside of my hamburgers. It was a unique and delicious addition to the burgers.
- 1 1/2 cup mayonnaise
- 1 (4-oz.) jar diced pimiento, drained
- 1 teaspoons Worcestershire sauce
- 1 teaspoons finely grated onion
- 2 tablespoons sugar
- 1/4 teaspoon ground red pepper
- 1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
- 1 (8-oz.) block sharp Cheddar cheese, shredded
Stir together all ingredients in a large bowl. Store in refrigerator up to 1 week.