Posted by Tim Vidra / Monday, November 14, 2011
Pimento Cheese Recipe
I grew up on pimento cheese. I also grew up on cream cheese and sliced green olive sandwiches. I never though much about it and I certainly never really though about making it. I also have of late been buying a spicy store bought version of pimento cheese from Fresh Market.
Then came the movie "Pimento Cheese, Please!" which Mary and I went to a screening of last week here in Richmond. Growing up in the South, I had no clue the lore pimento cheese had. Thankfully the movie (which you can read an article on here in Richmond Magazine) caused me to look back and actually call up my mom to ask how granny made hers — and share this easy recipe that has many variations. My granny's variation is as close to a classic as I can find!
Thanks to Nicole Lang of Dollop Desserts for enlightening me on this staple from my past — one of which will always be in my future.
- 2 cups shredded sharp cheddar cheese, grated (I grate my own)
- 8 ounces softened (room temperature) cream cheese
- 1 4 ounce jar pimentos (chopped)
- 1/4 to 1/2 cup mayonnaise
Now if you get the chance to catch the film, you will learn the consensus is pimento cheese is most classically spread on white bread or simply a Ritz cracker. In my house it is good on a Triscuit, radish, or right out off the spoon.
So there you have it — pimento cheese. Are you a fan? What is your version or are you still sitting here in amazement wondering what the heck this is?
E.A.T. local E.A.T. well