Having grown up in the south, it pretty much came with the territory that you were to LOVE pimento cheese, but I wasn’t exactly welcoming as a kid. It wasn’t until I was in my late teens/early twenties until I fully appreciated all of the glorious-ness. I made this pimento cheese over the weekend while I was watching This is the End and ate more than half of the bowl in that 90 minutes.
This recipe is as southern as it gets. And while I don’t use Duke’s mayo (I grew up on Hellmann’s), some true southerners say pimento cheese isn’t pimento cheese unless there’s Duke’s in there. Either way, this is one dish that you will find a million ways to use it, if you don’t end up eating it all in one sitting while watching your favorite movie.
1 lb of shredded sharp cheddar cheese (be sure to buy a block of cheese and grate yourself)
1 large jar of pimentos
1 small jar of diced jalapeno peppers, to taste
2 heaping spoonfuls of good quality mayonnaise
Salt and pepper, to taste
Chicharrones, for serving
Place the cheese, pimentos, jalapenos, and mayonnaise in your stand mixer. Blend slowly until it is the consistency that you like. I like mine creamy, but with some texture. Season with salt and pepper. Serve immediately with chicharrones, celery stalks, or just with bread.
Store any leftovers covered in the refrigerator.