Pimento Cheese aka Southern Caviar is one of our favorite delicious iconic Southern Staples, it ranks right up there with our fried okra, cornbread, and collard greens. You’ll find us Southerners slathering it on several things; such as celery, soda crackers, Triscuits, grilled cheese, hot dogs, hamburgers, deviled eggs, and even on sweet rolls as little finger sandwiches with a pickle on top.
Pimento Cheese is a serious matter to us Southerners; don’t you kid yourself we all have our own unique family recipes and even secret techniques to make this tasty menu item. My Pimento cheese has to have a little texture, yet nice and creamy, and not too chunky. The pimento is also roughly chopped instead of finely chopped to suit my preferences, but you can make it a fine as you like it.You’ll likely never find processed American cheese or Velveeta cheese gracing my Pimento Cheese recipe, instead, you’ll find only sharp cheddar, mild cheddar, and cream cheese. Don’t you dare try to sneak Miracle Whip in my Pimento Cheese recipe either, oh no that’s almost grounds for a good old-fashioned girl fight!
Now let’s get to a few other important things about Pimento Cheese, do you enjoy it creamy or chunky? Do you grind or grate your cheese? I have found personal preference is detrimental to each Pimento Cheese lover, it’s almost like a journey when they create their favorite Pimento Cheese Spread; so I am curious about your preferences. Let me know in the comments I would love to hear from Y’all.
For the record, we Southerners aren’t necessarily saying we originally invented the idea behind our beloved Pimento Cheese, what we are saying is we sure did make it our own over the years. Years ago pimento cheese was said to have been invented in test kitchens up North; after the introduction Cream cheese and pimento, low and behold someone decided to mix a bit of cream cheese and those sweet red pimentos and history were in the making.
Southern Pimento Cheese Spread
- 4-ounces softened cream cheese
- 8-ounces yellow sharp cheddar cheese grated
- 8-ounces mild cheddar cheese grated
- 1/2 of a cup chopped pimento peppers
- 1/2 of a cup of quality mayonnaise + more
- Dash of hot sauce
- 1/4 of a teaspoon of onion powder
- pinch of paprika
- pinch of red cayenne pepper
- kosher salt to own taste
- freshly ground black pepper to own taste
- Place 4 ounces of cream cheese in a medium bowl to soften.
- Grate the yellow sharp cheddar cheese and mild cheddar cheese, place in the medium bowl with the cream cheese.
- Drain chopped pimento peppers and place 1/2 of a cup or 4-ounces of the pimento peppers in the medium bowl with cheeses.
- Add Mayonnaise, a dash of hot sauce, onion powder, paprika, cayenne pepper, kosher salt, and freshly ground pepper to your own taste to the other ingredients to the bowl, combine thoroughly.
- You may also run through a food processor if desired.
- Refrigerate 1 hour before serving on bread, crackers, rolls, etc.
- Will keep safely stored in a plastic container when refrigerated– up to a week.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.