The Best Pimento Cheese Spread from Recipes from the American South

"Johan D. Frederickson, of Little Falls, New York, was credited in 1910 with the first formal recipe for what was then called 'Pepper Cream Cheese.' Full of creamy and savory flavors, it pairs well with everything from crackers and veggies to deviled eggs and sandwiches."

- Michael W. Twitty

Pimento cheese is a party favorite, but it WILL mess up your dress! This Southern potluck dish was born in New York, like all the best things, but it gets around. When you see how easy it is to make, you'll be serving pimento cheese spread at your next family gathering.

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Recipes from the American South

This pimento cheese spread recipe is from Recipes from the American South by Michael W. Twitty.

To be Southern is to master a culinary vocabulary that seems like it evolved in an unbroken circle, but it has as many layers as some of our cakes. We name our food after moments, people, and corruption of words - Sally Lunn, Hoppin' John, Limping Susan.

We say, Hot Brown or Red-Eye Gravy, expecting strangers to understand what we mean. Southern words are so natural to me; putting them into a glossary seems ridiculous, but my work is not only to translate but to amplify.

Our material culture includes the rice mortar and pestle, the hominy grindstone, the biscuit beater, the soda bottle, deviled egg platters, crystal cake domes, and barbecue pits dug in the ground.

Southerners are dynamic eaters, cooks, and entertainers. We brunch at fine-dining establishments at inns and old cotton mills, and many start their days with a biscuit sandwich, often at fast-food joints (a new gathering place after the general stores popular in previous generations closed).

We publish synagogue, church, and community cookbooks and swear by recipes from the glossy magazines Southern Living and Ladies' Home Journal. We pass down heirloom recipes on index cards, but we never really write down the secret - we whisper it - knowing somebody might forget it one day.

How to Make Pimento Cheese Spread

Ingredients

• cheese - grab a nice block of sharp Cheddar cheese for this spread. Try to resist the grated cheddar from the store. You'll taste the difference.
• cream cheese - use block cream cheese, not the whipped
• pimentos - you can usually find a jar of diced pimentos at your local grocery store
• mayo - use your favorite mayonnaise for this pimento cheese
• Worcestershire sauce
• hot sauce - so many hot sauces to choose from, so little time
• sugar
• garlic powder
• cayenne pepper
• salt - fine salt is recommended
• black pepper - freshly ground black pepper is preferred

Equipment

• prep bowls
• cheese grater
• fine-mesh strainer
• kitchen scale
• measuring spoons
• spoon or spatula
• mortar and pestle

Grate the Cheese

Wash your hands with soap and water. Use a cheese grater or box grater to grate the cheddar. Transfer it to a large bowl.

Drain the Pimentos

Open the pimentos and drain them. You can use a fine-mesh strainer or do your best from the jar. Add them to the bowl with the cheese.

Feel free to try some. They taste great on their own.

Combine the Ingredients

Use a kitchen scale to weigh the mayonnaise and add it to the bowl.

Use measuring spoons to add the remaining ingredients. Combine the ingredients using a spoon or spatula. Add salt and pepper to taste.

Refrigerate for 1 Hour

Place the pimento cheese in the fridge for at least 1 hour. Michael says this allows the flavors to meld together.

Serve with Crackers, Sandwiches, or Vegetables

Once you're ready to enjoy your dip, set up a spread with crackers, sandwiches, and/or your favorite veggies.