Jul 2nd, 2010 by Wendy

Mother's Everyday Pimento Cheese

Pimento cheese is a Southern oldie but a goodie and it seems like pimento cheese is popping up in all sorts of restaurants from the new, hip hamburger joints as a burger topping to the high-end gourmet restaurants as an appetizer. When I make pimento cheese at home I like to use an old Gourmet recipe (November 1999 to be exact) that’s still tried and true and one of my favorites. I like to start by grating all the cheeses in the food processor which makes preparing this recipe really easy. Their recipe calls for 7 ounces of pimento but the largest jar typically available at the grocery stores is a 4-ounce jar which I found to be plenty. I also buy the diced pimento so there’s no chopping involved and I also personally prefer Miracle Whip Light instead of mayo (it’s a Southern thing). Pimento cheese is great served as a sandwich, as an appetizer with a variety of crackers, or just eaten out of the container. My husband, Tim, had it this week on a fried egg and tomato sandwich for breakfast. Maybe we have another budding chef in the house. Click here for Gourmet‘s Mother’s Everyday Pimento Cheese recipe.