Pimento and Cheese is one of those recipes that as a child I got grossed out by. Anything with canned peppers just didn’t sit well with me when I was young for that matter. As an adult I have actually come to love this dish. My mom would randomly make herself a bowl and enjoy some offering us to try, but I wasn’t brave enough to attempt it. Looking back, I think that was so strange, because it’s cheese!!! Cheddar cheese to be exact.
The flavor is mostly from the cheese with a nice tang from the mayo and miracle whip. The peppers add a subtle flavor to this, but mostly you taste everything else. So, looking back I should have tried it without hesitation. Thankfully while working with my mom on her farm bakery, I once again had the opportunity, and this time I tried it. We then had the bright idea to make grilled sandwiches with this in the middle on my fresh country white bread. It was Devine! I regret all those years I had not enjoyed this wonderful delicacy. Now for the recipe I have tweaked it a little bit to my liking. The original didn’t have cream cheese. I like this addition, as it gives it an added creaminess. I get that you either love or hate miracle whip. I find it very useful in dishes that are mayo based and need a touch of sugar.
Miracle whip is simply a sweet form of mayo, only with a slight tang of vinegar. If you absolutely don’t want to use it, just substitute with more mayo, a pinch of sugar, and a small splash of vinegar. Literally only a 1/8 tsp or less. It doesn’t take a lot. But you should just follow the recipe and use miracle whip. Once you have your mixture completely mixed let it set up in the fridge. This will allow the cheese to fully soak in all the excess liquid and become more blended together. Now for enjoying this southern delicacy! My favorite way is to grill it between some bread.
I also like to make this and some chicken salad at the same time. I then just use it as a dip with any crackers or chips I have on hand. I often would make a cup of this, grab a bag of lays potato chips, and eat lunch at a picnic table in front of one of my college buildings before class. How ever you choose to enjoy this just don’t do like me and waste half your life not trying because you are afraid it will taste gross. Just try it and Enjoy!
Pimento and Cheese
- 5-6 cups g. Cheddar cheese, grated
- 1-4 oz jar Pimento peppers
- 4 oz. Cream cheese
- ¼ cup Mayonnaise
- ¼ cup Miracle whip
- To taste roughly 1/8 tsp Salt
- To taste roughly 1/8 tsp pepper
- Using a hand mixer whisk the cream cheese until soft, then lightly mix in the pimento peppers with liquid. Add the mayonnaise, miracle whip, salt, and pepper and stir together with a rubber spatula. Fold in the shredded cheese until completely combined, then cover and rest for 15 to 30 minutes. Serve with favorite chips or crackers.