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.
Pimento cheese is one of the best things about growing up Southern. Try a touch of cayenne pepper and a little of the pimento juice to loosen things up. My dad adds a shot of Worcestershire sauce. One of the best things ever is a pimento cheeseburger. Make sure to toast the bun or, even better, use a sandwich press so it gets a little squishy and the cheese starts to melt. And boiled peanuts are the bomb!
Abigail, I like your suggestions. And the cheese burger is da bomb. Boiled peanuts…[shakes head trying to understand].
Oh, David, boiled peanuts are good. Really Really Good. It’s like crack-cocaine for me. Especially when the water is seasoned with brown sugar, salt, and a little cayenne.
Okay, ATNell, Renee, our ed-in-chief, thinks I’m crazy. I guess I need to special order some. I might have to give the Lee Bros. a call.
I suggest you try boiled peanuts too….I was very skeptical when I first encountered them, but now I am hooked……salty & wonderful
Do you have a source, Melinda?
Boil your own peanuts, it’s really easy. Just make sure to start with green raw peanuts (the best, but only in season around September/October) or dried raw peanuts (available year round). Boil them in lots of very salty water, about 1/2 cup salt to a gallon of water is a good starting point. Boil until they’re very soft. This will take between 1-4 hours for green peanuts, longer for dried. You can also use the slow cooker or pressure cooker. I’ve also had them spiced Chinese-style with star anise and chili pepper – very nice. And an Indian version where they shell the peanuts before cooking and spice them up with onion, tomato, mango and cilantro – that was wonderful. Do try it and get in touch with the legume side of the peanut.
But my question, Abigail, aren’t they all mushy? That’s what I never liked.
Tender, but not mushy. And if you make your own you can stop boiling them at the point at which you find them pleasing.
I gotta try this, Abigail. At least once.
Yes, tender and I would add “creamy.” A good boiled peanut reminds me in a wonderful way that it is indeed part of the bean family.
See, that could kill it for me. The texture. Arrggh. Gotta make it and see what I think.
David, as a transplant from CA to NW Florida, I was offered some boiled peanuts from a younger lady a few years back. Having never eaten them, I put a few in my mouth, then said “I believe someone’s already slobbered on these.” She asked where I was from, and she was NOT amused. I wasn’t, either. You either love these, or you don’t.
Vv, I think I may fall into your camp….
Oh David, keep shaking your head. It leave more peanuts for me and Abigail and ATNell.
If I had to specify my last meal, it would be pimento cheese! Northern or Southern, it cures many ailments and puts many smiles on faces. Even better is a sandwich with honest real fresh tomatoes. Everyone should try this great stuff.
I couldn’t agree with you more, Cheree. Except my last meal would be whole-belly fried clams and lots of tartar sauce.
So sad and bothersome, and in reality grotesque, that you need to specify whole-belly for clams, anything else is just wrong! Also, folks might want to be made aware that their clam “strip” may not have any!
Amen, Sarah. Amen. Some folks (and I’m talking to my friends South of the Mason-Dixon Line, think clams strips are fried clams. They’re not! And…if you read my article about the fried clam trail in New England, you’ll discover than strips are really the sliced up “tongue” of the Atlantic surf clam. Blech.
Whoa. Too much mayo for just a pound of cheese. A spot of dry mustard. A dash of Tabasco.
Really, tfiglio? How much do you use?