Pimento cheese used to be a delicious mystery to me. But when I moved to Atlanta and got to know some of the restaurant chefs, they showed me how easy it is to make at home. Trial and error to get the right spices did the rest. Seriously. I could eat the entire bowl myself.
Software
· 8 oz. shredded cheddar cheese
· 8 oz. softened cream cheese
· 4 oz. diced pimento, drained
· 1/2 c. mayo (Duke’s is recommended)
· 1/2 t. garlic powder
· 1/2 t. onion powder
· 1/2 t. cayenne
· 1 minced jalapeno
· S&P to taste
Method
1. Mix everything together in the bowl of a stand mixer. Use the slowest speed, scraping the sides of the bowl as needed.
2. The mixture should be well combined. Cover and chill in the refrigerator for at least an hour.
3. Use in sandwiches, on crackers or bread, or any other way you like.
4. Enjoy!
Variants
Add more or less jalapeno and cayenne will change the slow burn. If you really want to get creative, exchange out the cheddar cheese for something else you like. It may not please your southern friends, but that just means more for you. Also, it makes a great burger topping.
