This classic cheese spread is packed with two types of cheese, mayonnaise, cream cheese, Worcestershire, horseradish and so many good spices, you’ll never try another recipe again.
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.
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