It’s Masters Week! That means iced tea, pecan bars and pimento cheese.
I really fell in love with pimento cheese, belive it or not, at the Lodge on WhiteFish Lake. They have a Boathouse Burger topped with ooey gooey pimento cheese that is so decadent, I only order it once or twice a year and then immediately hit the gym the next day for extra miles on the treadmill. I really prefer my pimento cheese this way. The Masters serve it scooped on simple white bread wrapped in wax paper. Simple, Southern and so good.
I studied several recipes and made a few batches to perfect my recipe: Garden & Gun, Blue Willow Inn Bible of Southern Cooking and Southern Living. You will need two cheeses- a sharp cheddar and a Monterey Jack. But- all cheddar works really well. I add in a little Worcestershire, horseradish, grated onion, cayenne for some kick, mayonnaise AND cream cheese- but just a bit. Do NOT use pre shredded cheese. It won’t be as creamy.
Try this on sandwich bread, with crackers or on your favorite hamburger.
Southern Pimento Cheese- makes about 1 pint
1 1/2 cups finely shredded white extra sharp cheddar cheese OR Monterey Jack
1 1/2 cups finely shredded yellow extra sharp cheddar cheese
2 oz softened cream cheese
1/2 cup mayonnaise
1 tsp fresh horseradish
1 TBSP grated onion
1 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
One 4 oz jar of diced pimentos, drained
Method- Prep time 10 minutes
- Combine all ingredients well using a rubber spatula.
- Cover and place in the fridge to chill at least 8 hours for flavors to mix.
Use within one week.
- Spread on white sandwich bread, crackers or top on a grilled burger.