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.