The world’s best pimento cheese

Pimento cheese ranks on my list of ultimate Southern foods right up there with biscuits or fried chicken. As a result, pretty much every good Southern cook has a recipe for it. It’s one of those classics that is eaten everywhere from church dinners to the Masters, and it’s utterly delicious. I personally love pimento cheese as a dip with crackers or veggies, slathered on a hot and buttery grilled cheese, or topping a burger. At my brother-in-law’s wedding, they served an appetizer with pimento cheese on fried green tomatoes. We spent a good deal of the reception chasing down the waiters who had those trays.

Because its ingredients are so basic, you can really adapt this recipe to be your own. Consequently, you’ll come across loads of unique recipes for pimento cheese (like with bacon or jalapenos). I normally use a full jar of pimentos to maximize the spiciness, and I also love using a sharp cheddar for a different flavor profile. You may want to dice the pimentos finely to make sure you get a bit of pepper in every bite. I’ve even come across recipes that use cream cheese (though I’m a mayonnaise purist). And you really do need to use mayonnaise. Miracle Whip and salad dressing are a bit too strong flavor-wise and will overpower the cheddar and the pimento.

Finally, chilling your pimento cheese a few hours before serving helps the flavors come together. If you have the time, make this the day before you plan to eat it. Serve it up as an appetizer or a side, or use it as a topping on lots of different foods.