I know this isn’t necessarily new, but it is worth it to repeat some things, you know? I have an old version (sad clown face pictures gah) of pimento cheese on this blog, and a more recent jalapeno version. Both are great! But, since I started this blog I’ve made a LOT of pimento cheese, and have tweaked the recipe over the years to a combination that I absolutely adore.
Other people adore it too, and that’s not something I say about a lot of the food I make, because I’m insecure. Pimento cheese, though, is something that people of all walks of life really enjoy when it is good. My mother in law went so far as to say that this version of pimento cheese is better than her lifelong bff’s, which is saying a lot because you simply don’t say things like that in the south without MEANING it. Luckily he doesn’t use the internet so he won’t know he’s been dethroned.
I have a few parameters slash requirements for pimento cheese, a few winning must-haves that make this version so delicious. First, cheese is freshly grated. By hand, with a food processor, whatever, but from a brick that you break down into shredded cheese.
Next, I use a combination of mayo and sour cream, but not too much of each. I like my pimento cheese to be thick, not gloopy at all, and err on the side of an almost-dry mixture. You can always add more white stuff, but it’s awfully hard to take it out once it’s in the mixture.
Last, seasonings. I use several spices in pimento cheese, including seasoned salt, which adds something that is hard to describe to the dip, but a certain saltiness and flavor that tastes like a snack, I realize that makes no sense at all. I use measurements below but I always taste and add a little more of whatever I want to taste more of based on the cheese, my mood, the crowd (extra spice if there are no kids around!), etc.
There aren’t step by step pictures here because it’s like … drain peppers, grate cheese, throw everything in a bowl. I stir super gently to keep the cheese intact, then I taste and add more seasonings, then it’s done! Serve this right away or let it hang in the fridge for dipping, sandwiches, topping BURGERS, you name it.
Simple and delicious, I can’t tell you enough to make this soon for football, keep it in your arsenal for holiday parties, everything. It lasts for several days in the fridge, so you can make a big batch and use it for lots of things throughout the season, which just begs for snacks and small bites, I think.
- 8 ounces cheddar cheese, freshly grated
- 4 ounces mozzarella cheese (not fresh, the kind in a block), freshly grated
- 1 roasted red pepper, drained on paper towels and finely chopped (or two ounces drained chopped jarred pimentos)
- ½ cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
Combine all ingredients in a medium bowl. Stir gently to combine the seasonings without mushing the cheese too much.
Taste, and adjust the seasonings or spice level to your preference. If the pimento cheese seems very dry, add a tiny bit more sour cream and mayo, in equal amounts, to achieve a texture you like.