Pimento Cheese - The Pate’ of the South
In the words of Southern Living magazine, it’s “the best thing to happen to the sandwich, well, since sliced bread!”
Born in the North in the late 1890’s when processed food like cream cheese became available, but adapted and embraced by the South by the 1940’s, Pimento Cheese is a fixture on Louisville menus
Every good Kentucky cook has their own version and it’s frequently paired on tables with its Louisville-born cousin, Benedictine
The spread first came to be when Northerners paired the new “cream cheese” with jarred pimento peppers. Southern cooks switched it up a bit swapping homemade mayonnaise with shredded cheddar or other cheeses
Today, versions are seen with mayonnaise or cream cheese, shredded cheese, pimentos and various spices blended to either a smooth or chunky paste. The spread is most often served as a sandwich or on crackers, celery or chips. And of course there is the tried-and-true bridal shower display of alternating Pimento Cheese and Bendectine spread on crustless white bread cut into triangles.
Pimento cheese recipe (courtesy of the Bourbon & Biscuits - watch below):
- 2 cups Cheddar cheese, grated
- 1 10 oz. tub of whipped cream cheese
- 1 4-ounce jar pimentos, chopped
- 1-4 T Frank’s Hot Sauce – to personal taste
Mix together cheeses and hot sauce to taste. Fold in pimentos. Serve with pretzels, crackers, corn chips, etc, or as a sandwich spread or potato or burger topping. Keeps well in fridge as a go-to condiment.