After having consumed approximately half of Vermont’s supply of Cheddar cheese in the name of research, I’ve discovered that this pimento cheese recipe from Rebecca Lang is the best dang pimento cheese I’ve ever had. I also found that doing yourself a favor and making it a day ahead of time only improves the taste. The onion mellows, the pimento perks up, the color blends, and everything becomes, well, ambrosial. And it’s one less thing for you to do the day of when guests are on their way. And you can do waaaaay more than just slather the pimento cheese on crackers. You can also set it out as part of a crudités platter, stuff it in sandwiches (whether petite tea party bites or gooey grilled cheese sandwiches), or perhaps even scoop it straight from the container at 2:00 a.m. as you lean against the sink. Not that I know anything about that.–David Leite
Mellow Yellow Cheddar Cheese Note
When a Southerner makes pimento cheese, he or she is usually pretty particular about the type of cheese. David isn’t a Southerner but he is plenty particular about his recipes. He instructed us to share with you that he uses white Cheddar, not orange. He prefers the flavor of white. Besides, you still get a lovely orange tint from the pimentos. We haven’t run this by the author of the recipe, Rebecca Lang, although we’re curious to hear what she thinks. Let’s see if she notices…
Pimento Cheese
Ingredients
- 1 pound sharp white Cheddar cheese, (or if you’re a true Southerner, by all means, stick with orange Cheddar)
- 3/4 cup mayonnaise
- One (4-ounce) jar pimentos, drained well
- 2 tablespoons grated Vidalia or other sweet onion
- Freshly ground black pepper, to taste
- Crackers, toast points, crudités, or anything else you can think to serve with it
Instructions
- Grate the cheese in a food processor or on the large holes of a box grater. (Just between us, a food processor is the way to go. Five seconds max. Although you can do it by hand just for old-time's sake to get that Southern nostalgia mood going.)
- In a bowl or your food processor, mix the grated cheese, mayonnaise, pimentos, grated onion, and a few good grinds pepper until blended. Resist the urge to dig in immediately. Instead, cover it and stash it in the fridge for at least a couple hours and, preferably, 24 hours. (Trust us, the pimento cheese is unspeakably better after it rests. You can refrigerate it for up to 4 days, provided you can resist it that long.)
- To serve, decant the pimento cheese into your loveliest serving dish. Serve with crackers, toast points, crudités, or anything you fancy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This pimento cheese is very addictive! It’s easy to prepare but the 2-hour to overnight waiting period is definitely difficult to endure. Your reward, though, is a pleasingly rich cheese dip that really shows itself off, especially at room temperature.
Using a food processor will save some time but I do recommend grating the cheese first. After that, put everything into the processor and pulse a few times until you get texture and orange color you’re after. I found some of the pimento from the jar were rather large, so if doing this all by hand, be sure to finely chop the pimento so they mix adequately with the cheese, mayo, and onion.
I guess I like it somewhat sweet, is what I meant to say. I’m not really a Miracle Whip person…more a mayo person (except for deviled eggs, and then I have to do half-mayo and half Miracle Whip), but I used the Miracle Whip to see if that would give me the sweetness of the store bought version. Also, David, thanks for the article on pimiento vs. pimento. So, pimiento it is!
Vicki, sure thing. Although the article said the two versions of the word are often swapped. I don’t think you find many a Southerner pining for Pimiento Cheese!
Vicki, you need to add sweet pickle juice (and maybe a few of the sweet pickles themselves – or not) and that might achieve what you are looking for. I think of this as ‘Carolina Pimmena Cheese’. I had boarding school roommates from small town South Carolina and that’s how it was made in their kitchens.
Okay, this is the first time I’ve made it (I’ve eaten it several times), and I used the basics, but something’s missing. Apparently the store-bought and convenience store sandwiches (yes, don’t condamn me) were made with added sugar, or SOMEthing. I grated Cheddar, put in pimientos and juice, and added mayo and black pepper, and tasted. No. Added some Miracle Whip. Better, but still something missing. Will have to check the label at the grocery store. And what’s with the spelling…either or? I’ve always seen it as pimiento. Guess that’s just the Spanish spelling.
VV, so sorry you didn’t enjoy it. Miracle Whip is made with sugar, so it would be sweeter. Regarding pimiento vs. pimento, I found this charming article in the Oct. 22, 1935 “women’s pages” of The Spokesman-Review.
I just watched the documentary. Very interesting, educating, and entertaining! Now I’m salivating for some pimenna!!