Pimento Cheese

Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger topping in South Carolina. This recipe is adapted from one by a legendary Southern chef, the late Bill Neal.

Yield: 3 cups

  • 16 ounces aged white Cheddar
  • 1 (2 ounce) jar diced pimentos, drained
  • 6 tablespoons mayonnaise
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon freshly ground black pepper
  • Cayenne pepper to taste

Grate the Cheddar by hand or in a food processor. Add the rest of the ingredients and stir lightly to mix.

Refrigerate for 30 minutes. Serve with crackers.

Recipe notes: I use Duke’s mayonnaise and Kraft Cracker Barrel Aged Reserve for the cheddar.

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