Yankee Pimento Cheese

So we Southerners have surely had our share of pimento cheese.  It’s available in small and large tubs in the grocery store.  It’s at every church homecoming. And it’s delivered to many wakes.  It’s a Staple!

A few years ago,  my sweet friend Charlene Crandall sent me a yummy recipe by Sean Brock that appeared in Gun & Garden magazine.  I have made Sean’s version more than one time to the delight of many friends and guests.  Click for Sean’s Version.

Typically, a big component of Pimento Cheese is sharp cheddar cheese.  I like sharp cheddar cheese as a hint or sidekick, but not so much as a star.  With each batch I make, I try to incorporate something a little less pungent.  Also most recipes are for party size.  I wanted to make “my” version for one or two servings only.

There is probably some really great advantage to grating the cheese. Perhaps it releases dolphins or bluebirds. But for me I gravitate towards pre-shredded cheese.  (Side note:  I’m positive it was a lazy man who invented the remote and not some super athlete.). You may call me lazy, but I bet you will call me to get another helping of my Yankee Pimento Cheese!

Here is my recipe:

  • 2 oz cream cheese (at room temperature)
  • Pimentos (4 oz jar)
  • 1/4 cup of mayonnaise (I heart Duke’s)
  • 3 dashes of hot vinegar sauce (Texas Pete is delish)
  • 2 teaspoons of Mt Olive Simply Relish (Deli Style)
  • 2 tablespoons of Mt Olive Simply Vidalia bread & butter garden salad. (Chopped)
  • Salt and Pepper to taste
  • Shake or two of red pepper flakes (optional)
  • 4 oz of “Northern” cheddars (NY, Vermont & Wisconsin) combo
  • 4 oz of Mozzarella & Provolone blend

Refrigerate one at least one hour prior to serving.

This makes enough for two full sandwiches.  It is less bitter and cheddar forward, but to my taste, a wonderful combination of cheeses and pickles.  This Yankee Pimento Cheese please this Southerner and I bet it will please you too.  Enjoy!

( PS. The cheeses were pre-shredded and in the sliced cheese and cold cuts section of my local grocery store.  As for the pickles, I’m for NC and Mt Olive Pickles is “THE” producer of pickles.  I’ve lived in Miami and LA and I’ve eaten 100s of pickles and for me there is only ONE: Mt. Olive Pickles! )

OhMyYum.  This is delish!  Here’s a picture of my batch.

Pimento Cheese


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