This Pimento Cheese recipe is for you, Beaux!

Most recently, a fellow blogger of mine, Beaux with Holy Poached Egg, has been discussing the pros and cons (mostly cons in his opinion) of a good ol’ Southern staple…the Pimento Cheese.  I have always loved Pimento Cheese, as Beaux doesn’t seem to prefer it very much.  But, that’s ok.  We all have our different tastes, and that’s what’s so beautiful about living in the South…you can find most anything you want.

I decided to experiment with my own Pimento Cheese recipe.  Basically, it is shredded cheese, pimentos, a little mayonnaise, and a little mustard (salt and pepper to taste of course).  Fairly simple, eh?  My Mom made this amazing Pimento Cheese one time with pecans and olives in it.  Oh so wonderful!  This inspired me to do something different with mine today.  It goes as follows:

Yum Yum Pimento Cheese

  • 1/2 bell pepper, chopped and seeded
  • 1 bag of shredded cheddar cheese (yes, I know is very sinful, but I am short on Tillamook cheese, and had the bag readily available)
  • 3 tablespoons of pimentos (I used from the jar this time)
  • 1 tablespoon of horseradish
  • 3 tablespoons of finely chopped pecans
  • 1 tablespoon of finely chopped garlic clove
  • mayonnaise and mustard

Combine all ingredients in a bowl and stir your little heart out.  Use the amount of mayonnaise it takes to give a nice consistency as in the picture below.  I don’t use that much, as I don’t like that creamy, gloppy texture.  I like to taste the cheese.  Then add just enough mustard to taste to add a nice zing.  Serve on bread of choice.  I usually say white bread, but I had it on whole grain today, which was quite tasty.  I recommend toasting the bread, whichever bread type you use.

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4 Comments Add yours

  1. I think I’ve pinpointed the problem with pimento cheese- mayo and cheese together is just too rich for me.

    At the same time, this recipe sounds interesting, and I’m keen on trying it. If nothing else, Gigi and the family will love to eat it, and this seems so easy that it would be just terrible not to try making it.

    Plus I’m in possession of some really awesome crackers at the moment.

    Like

    1. If you do try it, let me know. It turned out rather well. Yes, the combination of mayonnaise and cheese has to be just right for it to not be overwhelming.

      Like

  2. Janis says:

    LOVE, LOVE, LOVE Pimento Cheese!! The olives and pecans are great in it also. A great Southern staple for picnics, work days, and lunch boxes! Must have Dukes Mayo!

    Like

    1. I agree! You always make great gourmet Pimento Cheese, although I’m afraid that Maw-Maw may have you beat out when it comes to the standard Pimento Cheese….love you!

      Like

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