Totally Addictive Pimento Cheese

The Ultimate in cheese dips, Pimento Cheese will melt your heart and leave you wanting more. 

Creamy dips are where it’s at. There’s nothing like sitting down in front of Netflix or the Big Game with a bowl of creamy Grilled Salsa Verde Guacamole or sharing this Seven Layered Dip with friends and family.

A Cheesy Discovery

This post should come with a stern warning. If this is your first time encountering the wonder that is Pimento Cheese, there’s a 95% chance you will become obsessed. Also, you must be Canadian because from what I know, most Canadians are in the dark when it comes to this cheesy dip. For me, my obsession started a few years ago with a tweet from my friend Phil, the blogger behind Baconhound.

After that tweet, all bets were off. My husband and sons quickly became fans, then this summer I made it for the burger bar at my sister’s wedding. What can I say? It was the perfect opportunity to spread my cheesy infatuation to as many people as possible!

Pimento Cheese is the Paté of the South

Our neighbours from the South have come up with some amazing culinary contributions. Solid Pimento Cheese was sold all over the US in the early 1900’s. It became associated with the Southern cuisine later on when recipes for a spreadable version became popular. These days it is often referred to as ‘The Paté of the South’ and is a glorious combination of Creole, Spanish, and Tex-Mex flavours.

What Ingredients are in Pimento Cheese ?

According to Anne Byrn, a New York Times bestselling cookbook author and writer, Pimento Cheese is ‘Cheese, Pepper, and Possibilities’. Most versions contain any combination of sharp cheddar, mayonnaise and red pimento peppers. The pimentos can be replaced with roasted red peppers, sometimes there’s cream cheese. However, the greatest variety is in the seasoning. Regional varieties may contain Worcestershire, hot sauce, cayenne pepper, jalapeños, onions, garlic, and dill pickles.

How Do You Eat Pimento Cheese?

Dearest readers, you can put this shit on everything and I suggest that you do. Simply enjoy this Caviar of the South on Ritz crackers or celery if you’re so inclined. Use it as a sandwich spread (as originally intended) but go a step further and grill it.

Use it as a cheese base to make Pimento Mac and Cheese or add it to grits (or mashed potatoes!), the other caviar of the south. As I mentioned before, it’s also amazing on burgers and by association, hotdogs.

My Version

Pimento Cheese comes in a variety of textures ranging from a chunky to smooth. I like mine to be smooth and creamy so I start with a fair amount of warmed cream cheese and use a food processor. There’s no right or wrong way to make this cheesy dip, don’t be afraid to experiment and come up with your own version!