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Pimento Cheese

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A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee. Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread.

by The New York Times·published 2015-04-14

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SouthernQuick, Dips And Spreads

Servings

About 1 1/2 cups, enough for 4 sandwiches

Total time

5 min

Calories / serving

239 kcal

Ingredients (6)

serves

8 ounces extra-sharp Cheddar, grated with a food processor or hand grater (not pre-grated)cheddar
1/4 cup softened cream cheese (2 ounces), pulled into several piecescream
Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
1/2 teaspoon red-pepper flakes
Salt and black pepper to tastepepper

Instructions (2 steps)

01In a large mixing bowl, place the Cheddar in an even layer. Scatter the cream cheese, pimentos, mayonnaise, red-pepper flakes and salt and pepper over the Cheddar. Using a spatula, mix the pimento cheese until it is smooth and spreadable.
02Transfer the pimento cheese to a bowl or container, cover tightly, and store in the refrigerator for up to 1 week.

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Rich recipe — supports nutrition-aware planning.