A Staple in the South
By Beverly Hicks Burch
When I was little there was a food that I absolutely would not touch and it was pimento cheese. Somewhere down the line I mustered up enough courage to try it and a love affair began. I think my first taste must have been a home-made batch because it was fantastic. Ever since then I have been on a quest for the perfect Pimento Cheese recipe. Seems everyone has one…some use mayo, others use Miracle Whip…the recipes vary in some way or another.
Here in the South we love a good Pimento Cheese sandwich and what’s better than crisp, cold celery stuffed with pimento cheese? I’m sure everyone has their own personal favorite use for the decades old stand-by.
While browsing though one of my mother’s cookbooks, The Dinner Doctor, by Anne Byrn (also the author of The Cake Doctor) I noticed yet another recipe for Pimento Cheese. She has made the recipe easy by using packaged shredded cheese. I made a small adaptation to the recipe to lower fat and calories. Regardless, it is a super easy recipe to make.
© 2009 Beverly Hicks Burch All Rights Reserved.
Quick and Easy Pimento Cheese Spread
1 8 oz. package of shredded Cheddar cheese
1 2 oz. jar diced pimentos (if you can only find sliced pimentos, chop them up)
1 tablespoon minced onion
Dash of Worcestershire sauce
¼ cup lite or low fat mayonnaise
Fresh ground pepper to season
1. In a medium bowl mix together the cheese, pimentos, onion and Worcestershire sauce.
2. Fold in mayonnaise and stir to make sure ingredients are mixed well. Season with black pepper.
3. Cover and refrigerate at least 30 minutes to allow flavors to combine.
**Options: Use a Mexican blend cheese instead of Cheddar.
Add ½ of a seeded and veined and chopped jalapeno pepper to either cheese
Add 1 tablespoon of chopped, drained green chiles.