I believe I have been a fan of Pimento Cheese since birth. The heavenly mixture of shredded cheese, mayonnaise and bright pimento peppers is a Southern classic and one of my favorite comfort foods. For years, I only enjoyed it slathered on fresh white bread. Then I began grilling the sandwich and later serving it as a dip either warm or cold. It is now anything from a sandwich spread to a garnish but the result is the same … pure culinary delight. The key to making it a success is shredding the cheese yourself and using a sharp Cheddar. If you can find Durkee’s sauce at the supermarket, you’ll be charmed. It’s best described as a mixture of mustard and mayonnaise and has a distinctive light blue lid. Look for it and than start looking for ways to serve this recipe!
Heavenly Pimento Cheese (From The Complete Southern Cookbook)
Yield: 3 cups
4 cups shredded sharp Cheddar cheese
1 (4-ounce) jar diced pimento peppers, drained
3/4 cup mayonnaise
2 tablespoons Durkee’s sauce or Dijon mustard
1 garlic clove, peeled and minced
1/2 teaspoon white pepper
1/4 teaspoon sugar
1/8 teaspoon cayenne
In a medium bowl combine the cheese, pimento peppers, mayonnaise, mustard, garlic, pepper, sugar and cayenne. Stir well, cover and refrigerate at least 2 hours before serving.