The “pâté of the South,” pimento cheese is the epitome of a summer picnic treat. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don’t be tempted to buy pre-grated cheese, because the end result won’t be creamy enough.
Try this slathered on a celery stick, with bread or crackers, or straight from the bowl on a spoon.
Make Ahead: The pimento cheese can be made a day in advance.
Servings: 4 cups
- 8 ounces block extra-sharp cheddar cheese, grated (about 2 cups)
- 8 ounces block low-fat cheddar cheese, grated (about 2 cups)
- About 1/2 small-to-medium onion, preferably Vidalia, grated (about 1/3 cup)
- 2 tablespoons regular or low-fat mayonnaise
- 2 tablespoons low-fat Greek-style yogurt
- One 4-ounce jar pimentos, drained and finely chopped
- Dash hot pepper sauce
- Freshly ground black pepper
Combine the cheese, onion, mayonnaise and yogurt in a large bowl and stir to combine. Add the pimentos and hot sauce, and stir to evenly distribute. Season with salt and pepper to taste.
From chef and cookbook author Virginia Willis.
Tested by Jane Touzalin.
Email questions to the Food Section at firstname.lastname@example.org.