Origins & History

Serious Eats took a serious look at the history of pimento cheese, the South’s favorite spread (well, favorite spread that’s not mayonnaise). While it’s hard to imagine anyone appreciating the heavenly combination of shredded cheese, mayo, and diced red pimentos as much as Southerners, the delicious spread actually got its start up North—in New York, specifically. 

Speaking of cream cheese, that’s actually where pimento cheese got its start. According to Serious Eats, back in the 1870s, New York farmers started making soft, unripened cheese that eventually evolved into cream cheese. Around the same time, Spain began sending canned red peppers or “pimiento” over to the United States. These peppers soon caught people’s attention and (minus the extra “i”) became a staple of many kitchens across the country.

The two ingredients were finally brought together in 1908 in a Good Housekeeping recipe for cream cheese, mustard, chives, and minced pimentos. The combination of cream cheese and pimento was such a hit it started to be mass-produced, primarily in the South. Soon, Georgia farmers were trying to grow red peppers domestically, roasting them, canning them, and sending out as many as 10 million cans of pimentos a year, spreading the gospel of pimento cheese around the country.

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After World War II, home cooks started making their own pimento cheese, swapping cream cheese for something called “hoop cheese” and then cheddar and using a good dollop of mayonnaise to bind it all together. From there, it has become a staple of church picnics and school potlucks and even shows up at some of the South’s finest restaurants.

Article taken from: The History Of Pimento Cheese

Ingredients

• Cream Cheese – I love using full fat cream cheese. Make sure it’s softened to room temperature
• Mayonnaise – Dukes Mayo is my favorite southern mayonnaise. You can use any mayo you like.
• Onion Powder – adds a nice onion flavor
• Garlic Powder – add a hint of garlic flavor
• Seasoned Salt –
• Kosher Salt
• Black Pepper
• Celery Salt – something about celery salt in this just helps round out the flavor of this recipe
• Shredded Cheese – I mixed pepper jack and colby jack cheese in this recipe, however you can use any cheese combination you’d like. Pre-shredded cheese contains anti-caking ingredients, such as corn starch, and although it won’t change the flavor, it can affect the texture and make it a little dry.
• Diced Pimentos – are a mild and sweet cherry pepper. I purchase them diced and jarred and can be optional in this dish but they add a delicate flavor and a lovely pop of color. Fold in towards the end so that you don’t obliterate the peppers. Also, if you over mix the peppers, it can turn the pimento cheese pink.

How to Make

In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed until light and fluffy.

To the cream cheese, add mayonnaise, all the dry seasonings and beat until thoroughly combined.

Add the shredded cheese to the cream cheese and mayo mixture. Fold in the pimentos.

How to Serve

Best way to serve pimento cheese is on sourdough bread toasted on a panini press. It makes the BEST grilled cheese you’ve ever had! Well, maybe not the best, but it’s pretty high up there. Take it to the top by adding bacon and tomato. So good.

Not in the mood for a sandwich? Scoop it out in a beautiful dish and serve with veggies and crackers. This makes a wonderful dip or side dish.

Keep in an airtight container in the fridge for up to 1 week.

Pimento Cheese

Pimento cheese is a southern staple. It's perfect on hot or cold sandwiches or as a dip.

Author: stephanie.hamley Cooking Method: One Bowl Cuisine: Southern Courses: Appetizer, Lunch

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Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 8

Ingredients

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• 8 oz cream cheese, softened
• ¹⁄₂ cup mayonnaise
• 1 tsp onion powder
• 1 tsp garlic powder
• ¹⁄₂ tsp seasoned salt
• ¹⁄₂ tsp kosher salt
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp celery salt
• 8 oz pepper jack cheese, shredded
• 8 oz colby jack cheese, shredded
• ¹⁄₄ cup diced pimentos, drained

Instructions

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1. In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed until light and fluffy.

2. To the cream cheese, add mayonnaise, all the dry seasonings and beat until thoroughly combined.

3. Add the shredded cheese to the cream cheese and mayo mixture. Fold in the pimentos.

Equipment

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Nutrition Facts

Servings 8

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Amount Per Serving

Calories 416.16kcal

% Daily Value *

Total Fat 37.95g59%

Saturated Fat 18.51g93%

Cholesterol 86.68mg29%

Sodium 956.77mg40%

Potassium 120.1mg4%

Total Carbohydrate 3.54g2%

Sugars 1.66g

Protein 15.76g32%

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Vitamin A 1049.61 IU

Vitamin C 6.31 mg

Calcium 437 mg

Iron 0.65 mg

Vitamin D 0.37 mcg

Vitamin E 0.91 mg

Vitamin K 25.72 mcg

Thiamin 0.02 mg

Riboflavin 0.28 mg

Vitamin B6 0.09 mg

Folate 14.27 mcg

Vitamin B12 0.55 mcg

Pantothenic Acid 0.31 mg

Phosphorus 292.73 mg

Magnesium 19 mg

Zinc 1.92 mg

Selenium 11.14 mcg

Copper 0.04 mg

Manganese 0.04 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrition values are estimates only.

Note

If you over mix the peppers, it can turn the pimento cheese pink.

Keywords: LUNCH, PIMENTO CHEESE, SANDWICHES,

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