As a California girl by way of New England, I had yet to taste the wonder-inducing substance that is pimento cheese till a few weeks prior. Let's just say that since that first sharp, creamy, and all-around mind-bogglingly delicious bite, I've been making up for lost time and then some. Luckily, I live with a Southern lady who shares a passion for all things culinary related, and — as luck would have it — comes from a family that's involved in the restaurant and catering business. So, when I decided to re-create this revelatory retro treat I knew exactly who to turn to.
Tangy, twangy, sharp but smooth, and studded with chunks of sweet pimento peppers, this classic, no-frills recipe comes courtesy of my roommate's stepmother — who happens to own a catering business — and is pretty darn perfect. If you've yet to become acquainted with this Southern luncheon staple, there's no time like the present — whip up an addictive batch today.
Recipe Notes If you can't find pimento peppers, substitute roasted red bell peppers. Ingredients 1 pound sharp cheddar cheese, grated Directions Makes about 3 cups.
Adapted from Angie Conroy
1 1/2 tablespoons finely grated white or yellow onion
1 tablespoon worcestershire sauce
6-10 dashes Tabasco sauce, to taste
2 garlic cloves, minced
1 4-ounce jar of diced pimentos with juice
1/8 teaspoon lemon pepper, or more to taste
1/4 cup plus 2 tablespoons mayonnaise
If you can't find pimento peppers, substitute roasted red bell peppers.
1 pound sharp cheddar cheese, grated
Makes about 3 cups.