What southern cook doesn’t have a good ol’ pimento cheese spread recipe? We all claim ours is the best!
During my first years of blogging, about 7 years ago, I made a recipe for pimento cheese from a cookbook. Being a northern gal, I really didn’t know what it was. Honestly, I’m not even sure how I came across the recipe. I do remember I didn’t really like it, though.
That particular recipe was hot and creamy, more like a dip. It could’ve been the consistency I didn’t much appreciate, as I don’t remember the taste. It wasn’t until we moved to Mississippi that both Ben and I decided we love pimento cheese!
The type we like is chunky and freshly grated. I shared a lightened up version last week, and now I want to give you my favorite traditional way of making it. You can vary up the ingredients as you see fit, but this is our ultimate formula that we oh so very much love.
- 1/4 cup mayonnaise
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 tablespoon grated yellow onion
- 1 large garlic clove , pressed
- 1/2 teaspoon celery salt
- 4 oz . block extra sharp cheddar cheese , shredded
- 4 oz . block Monterey Jack cheese , shredded
- 4 oz . jar pimentos , drained
In a large bowl, mix together the mayonnaise, hot sauce, Worcestershire sauce, pepper, onion, garlic and celery salt. Stir in the cheese and pimentos until combined. Cover and chill for at least 1 hour before serving. Keeps up to 1 week in the fridge. Serve with crackers and veggies.
You can easily double this recipe.