The Cardiologist's Wife

Pimento Cheese, Not Your Grandma’s Spread

[ Post by Lisa Tedder ][ Post on September 24, 2013 ][ In Miscellaneous, Sandwiches, Snacks and Appetizers ]

Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam.  I’m not even certain what store bought pimento cheese might contain, nor do I want to find out.  It’s a shame because pimento cheese can be a delightful treat, even if it does contain quite a bit of fat.   I usually make it once during the summer since I love it so, though I admit the rest of my family doesn’t share my enthusiasm.

 

I have noticed that pimento cheese is starting to become trendy again with foodies.  I’ve seen recipes for hamburgers that call for pimento cheese spread lavishly on the bun, and it is appearing on deli menus again.  Pimento cheese is like dressing, everyone has a family recipe from Great Aunt Lou that has been passed down.  However, if your recipe has gotten lost or (gasp!) you never liked it in the first place, you should give it another try.  Make a bowlful for your next tailgate and serve it with hearty crackers or bagel chips.  Spread it on a hamburger for a new twist or make a grilled cheese sandwich with it on nice thick bread (heavenly!).  Serve it with carrot and celery sticks at a cocktail party.

 

I’ve got two recipes I’m going to share.  One is more traditional and makes a huge quantity so plan on sharing it with a crowd.  The other is different and appeals to those who say they don’t like pimento cheese.  Both keep well in the fridge for 10 days or so.  Whatever you do, don’t fool yourself into thinking it’s diet food; cheese and mayo are loaded with fat and I can’t imagine pimento cheese made with fat free anything.  This is an occasional treat.

 

Traditional Pimento Cheese

1/2 lb. American cheese, grated

1/2 lb. sharp cheddar, grated

1/2 lb. mild cheddar, grated

1/2 lb. Swiss, grated

3 dill pickles, grated

1 large jar chopped pimento, drained

1/4 tsp. salt

1/2 tsp. garlic salt

1 quart mayonaise

Grate the cheese yourself.  This is where a food processor comes in handy though I have done it by hand in the past.  Combine the cheese, the pickle and pimentos and the salts in a large bowl.  You can toss the cheeses by hand to combine.  Add the mayo one heaping spoonful at a time, using just enough to make the cheese into a spread.  You won’t need the whole quart by any means.  Cover and let sit overnight.

 

 

Updated Pimento Cheese

1/2 lb. mild cheddar cheese

1/2 lb. white aged sharp cheddar cheese

1 7 oz. can chopped pimentos

1 cup chopped green onions

1/2 cup mayonaise

2 tsp. lemon juice

1 tsp. finely minced garlic

2 Tbsp. Worcestershire sauce

6 drops Tabasco

1/2 tsp. black pepper

Grate the cheese yourself, do not buy shredded cheese.  Put the cheese in  a bowl and had half the juice from the canned pimentos.  Add the pimentos and the green onions.  Combine the mayo, lemon juice, garlic, Worcestershire and Tabasco and add to the cheese.  Blend well.

Upadated on September 24, 2013

2 Responses to “Pimento Cheese, Not Your Grandma’s Spread”

1. Nancy Rogers says:

   January 9, 2014 at 4:44 pm

   Can’t find any new posts since September 2013.
   Have you quit or changed blogs?

   Reply
2. Lisa says:

   January 9, 2014 at 7:36 pm

   Nancy, I have been taking a break to pursue another opportunity. Not sure when I’ll resume but I hope you’ll enjoy reading any back posts you may have missed. Thanks for asking.

   Reply