Or at least it is according to Garden & Gun Magazine. I love, love, love pimento cheese. If you are all about cheese and have never had it, you must. If the only way you’ve had it has been store bought and thought “Meh,” then you haven’t really had pimento cheese.
Here is my Favorite Pimento Cheese:
½ block sharp cheddar (room temp), grated
¼ block mild cheddar (room temp), grated
¼ block extra sharp cheddar cheese (room temp), grated
Duke’s mayo (you can add as much as you want, I use barely enough to bind the ingredients together)
1 small onion, grated (yes, grated)
2 small jars pimentos, drained and chopped
1tsp dry mustard
Mix it all together thoroughly in a bowl and chill until ready to serve. If you want it as a dip, it’s best room temp.
You can serve it as a dip with celery sticks and tart apples. You can make sandwiches…crustless white bread is the best, but a soft, crustless wheat will do. You can serve the sandwiches grilled. You can serve it as a bed for fried green tomatoes. You can add minced jalapeno if you want to give it a kick. You can chill, form into balls, coat with an egg wash and panko and deep fry them. You can have it as a burger condiment, or better stuff a burger patty with it. You can stuff poblano peppers with it and roast them. You can make macaroni and pimento cheese.
Next…Mushroom Soup with Crab and Cream of Gorganzola Sauce. And if you were on the edge of your seats, Chives won the Smackdown by a rock.