Southern Pimento Cheese

They call it “the pâté of the South.” Pimento cheese is a creamy spread of sharp cheddar, mayo and sweet roasted peppers, and it shows up everywhere below the Mason-Dixon line: on crackers, stuffed in celery, on burgers and, famously, in sandwiches at the Masters golf tournament. It takes 10 minutes and beats anything store-bought.

• Makes: about 3 cups (8 to 10 servings)
• Prep time: 10 minutes
• Chill time: 1 hour
• Total time: 1 hour 10 minutes

Ingredients

• 12 oz (340 g) sharp cheddar, freshly grated
• 4 oz (115 g) cream cheese, softened
• 1/2 cup (115 g) mayonnaise
• 1 jar (4 oz) diced pimentos, well drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper
• A few dashes of hot sauce
• Salt and black pepper to taste

Instructions

1. Grate the cheese. Grate the cheddar on the small or medium holes of a box grater.
2. Mix the base. In a bowl, beat the cream cheese and mayonnaise until smooth. Add the garlic powder, onion powder, cayenne and hot sauce.
3. Combine. Fold in the cheddar and pimentos until evenly mixed. Season with salt and pepper.
4. Chill. Cover and refrigerate at least 1 hour so the flavors come together.
5. Serve with crackers and celery, or spread on white bread for a classic sandwich.

Tips

• Grate your own cheese: pre-shredded cheese has anti-caking powder that makes the spread dry and grainy.
• Grilled pimento cheese: spread it between two slices of bread and griddle like a grilled cheese. Incredible.
• Storage: keeps up to 1 week in an airtight container in the fridge.

Leer esta receta en español: Pimento Cheese Sureño (Queso Cheddar con Morrones)

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