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.
Sometime you need to try a pimento cheese deviled egg. You just mix some of your favorite pimento cheese into your egg yolk/mayo/mustard mixture. It doesn’t take that much, and sends the eggs over the top and through the net.
Check, check, and check, Melissa. It’s on the list.
On “The Splendid Table,” Jan & Michael Stern found a place that–waitforit–made a pimento pizza. Yeah, baby, I’m all over that one since I’ve been make pimento grilled cheese for years now.
I like my pimento cheese made with peppadew (blasphemy, I know, but I like it), scallions, and a little bit of Worcestershire.
ATNell, from the variations I see coming in for this recipe, something is always going to be blasphemy to someone. But…pizza! I am all over that, baby.
Probably the place you are talking about was the Henpeck Market in Franklin, TN. They sold it and someone else now owns it. I haven’t been there since the new owners took over but I’m not hearing the same great things about it. BUT the original owners have another place now, sort of a take out gourmet food market called Simply Living Life on the border of Brentwood and Franklin, TN. Their pimento cheese has just barely enough mayonnaise to hold it together and a generous amount of freshly cracked black pepper. They made cold sandwiches with it, grilled, grilled with tomatoes and/or bacon – and they are all heavenly. After the Sterns’ Roadfood Tour of Nashville aired, I went there, and everyone fell in love with it. They did share their recipe and it is out there on one of the Roadfood boards – just search for Henpeck and you should find it.
To go along with our famous Nashville Hot Chicken, Hattie B’s (or their original restaurant – Bishop’s Meat ‘n Three) serve an absolutely heavenly pimento cheese mac and cheese.
Pimento cheese made with pepper jack cheese and additional pimento peppers is great. Or use a smoked cheddar. For parties, make crostini with baguettes then top with a mound of pimento cheese flavor of your choice and broil until the pimento cheese starts to get bubbly and the slightest hint of brown. Top with a sliver of bacon, candied bacon, jalapeno pepper, candied jalapeno pepper–or whatever other garnish sounds good. It’s also good just served in a crock with any kind of cracker, pita chips, and vegetables especially celery sticks.
Last but not least, a friend posted a picture of her and her grandmother eating homemade pimento cheese on an oatmeal cookie. Well, I had to try it so this past weekend I had both on hand so I tried it. First one I only put it on a little bit of the cookie and tried it. Wasn’t bad but I wasn’t sure. A little later I tried it again this time pretty much covered the whole cookie with it. Think I like it. So this leads me to a whole other avenue now – I am thinking ginger snaps or those thin Anna’s ginger cookies, the Rainforest types of crisps.
Um, MLinkinhoker, I’m gobsmacked. GOBSMACKED. All I can say is thanks. And I tried to link to as many places in your comment as possible.
I am from New Orleans David and all I can say is that in Virginia they make it wrong! That’s way too much mayonnaise (I use only my own that I have made); closer to 1/3 cup would be better. Add chopped pecans if you like (or don’t) but always add Tabasco sauce!
I can see it happening, AnnaZed. The South will go to war with itself over pimento cheese. I surrender! South Carolina and Louisana, have at it! (Love the Tabasco sauce, though.)