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pimento cheese

March 10, 2011

My favorite thing about growing up in Louisiana, hands down, is the unique food.  Until I was 11 or 12, I didn’t realize that there were people that didn’t eat king cakes and pimento cheese (the horror!).

Pimento cheese, a truly sacred Southern food, is a staple at baby showers, book clubs, church potluck dinners and everyone has their own version.

Here’s what you’ll need:

(I forgot the lemon juice, salt and pepper in the picture above – whoops!)

Do not under any circumstance add pickles to your pimento cheese.  I’m disturbed whenever I see this addition in cookbooks.

In a bowl, combine the shredded cheese, chopped pimentos and mayonnaise.  Use more or less mayonnaise depending on your tastes.  Though I love mayo, I only add enough to bind the cheese but you can add as much as you’d like.

Stir in the lemon juice, Worcestershire, salt and pepper.

Here’s the risky step.  Grab a fork and taste for seasoning.  Make a pledge to yourself before this bite that you will not eat the whole bowl.  Say it out loud so it feels real.

Now we’ve reached the fun part!  What do you want to do with your glorious mixture of pimento cheese?

Spread it on white bread and eat it cold?  Grill the sandwich for a tangy grilled cheese?  Serve it with celery or fritos as a dip?

Or you can follow my lead and sneak downstairs every night before bed for a spoonful.  Mmmm.

Pimento Cheese

1 lb sharp cheddar cheese, shredded
1/2 c mayonnaise
1 can (7 oz.) pimentos, chopped
1 tsp lemon juice
2 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper

In a bowl, combine the shredded cheddar, chopped pimentos, and mayonnaise.  Stir in the lemon juice, Worcestershire, salt and pepper.

The pimento cheese will keep for 4-5 days in the fridge.

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