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Nana’s Pimento Cheese is the ultimate comfort food. Whether you’re in the South or just craving something cozy, this cheesy spread will hit the spot.

 

Imagine this, you’re sitting on the bank of a river or a lake. It’s about lunch time. Your dad hands you a baggie with a sandwich in it. You’re looking so forward to lunch that you’ve been thinking about it since you made it at 6 in the morning that Saturday.

 

What’s in that baggie? It’s Nana’s pimento cheese. It was the highlight of fishing with Dad and Nana. I mean, besides the fun cans of beanie weenie, which were my second favorite fishing lunch. Yeah yeah yeah. We used to catch fish and that was fun, too. But, honestly, the highlight of the trip was her pimento cheese sandwiches.

 

I learned how to make some of the most basic southern foods from Dad and I know he learned those dishes from his mother or grandmother. Biscuits and gravy? Dad. Cornbread and bean soup? Dad. Potato pancakes? Dad. Country ham, scrapple, and grits? Dad. Pierogies? Mom. I had to give kuddos. She did cabbage rolls and always made the stuffing for the holidays.

 

 

What is the history of pimento cheese and its southern roots?

 

Pimento cheese has a rich history. While it is an iconic southern dish today, some might find it surprising that it was created in New York. Pimento cheese is a combination of industrial food manufacturing and new imported products from overseas. In the late 1800’s in New York, farmers started making a creamy cheese fashioned after the French Neufchatel cheese. They started making an American Neufchatel which is more commonly referred to as cream cheese.

 

At about the same time, pimentos from overseas started to hit the shores and the stores. These sweet peppers with their bright red color were a hit with domestic scientists, aka home economics. Because of their bright color and sweet flavor, they were a favorite addition to salads.

 

 

In the early 1900s, Good Housekeeping had an article about a sandwich spread with cream cheese, mustard, chives, and some minced pimentos. Another publication offered an easier version of coming just the cream cheese and the pimentos and spread this mix on buttered bread. Eventually, cheese manufacturers started to combine the cheese and pimentos together. This new cheese product hit the market around 1910 and spread like wildfire throughout the country.

 

You’re still asking about how it became synonymous with the South. It’s all because the imported pimentos got more and more expensive. So, southern farmers decided to start growing these peppers. It eventually became the center of the nation’s pimento growing and canning industry. But that’s not where the story ends. The popularity of mass manufactured pimento cheese waned.

 

 

As this started, people in the south started making their own version of pimento cheese. But it didn’t really resurface as a popular food item until around 2010. Not that I’m complaining. I love getting some fried pimento cheese balls or ordering it as a appetizer at my favorite restaurants.

 

What are some different ways you can serve pimento cheese?

 

When it comes to serving homemade pimento cheese, the options are endless. For me, I love a good pimento cheese sandwich. I’ve used it as a topping for bacon & pimento cheese burgers. I also like to use it as a dip for crackers or veggies. But I also love adding it to macaroni salad. And it makes the most interesting and delicious macaroni and cheese!

 

 

What are some variations to elevate your pimento cheese recipe?

 

First, you can change up the cheese. You need to make sure there’s a hard cheese and I like to add in a soft cheese to make it creamier. Try a Parmesan and a little mascarpone in your pimento cheese. Add a little kick with some roasted jalapeno peppers and add in some chili powder and cumin for a Latin spicy kick.

 

Change up the mayo! There are so many kinds of mayonnaise out there. There’s chipotle mayo, garlic mayo, Tajin mayo, pickle mayo. Turn it into a hot pimento cheese kale dip!  I’m telling you there are so many different flavors for mayonnaise now. You can really elevate your pimento cheese using these.

 

Ingredients for this pimento cheese

 

My pimento cheese is a variation on Nana’s recipe. But almost all of the ingredients are the same. I use sharp cheddar, extra sharp cheddar, horseradish cheddar, and Velveeta for the cheeses. Yes, the Velveeta replaces the cream cheese in our recipe.

 

 

This recipe also has pimentos that are pretty standard. But it also has some diced green olives. They add a little bit to cut through all the richness of all that cheese. And finally, there’s mayonnaise. Which caused a bit of an argument with Dad. He didn’t remember the recipe called for mayo. But I think they all do.

 

Instructions to make this recipe

 

The instructions couldn’t be easier. Just shred the cheeses and stir them together with the remaining ingredients. I like to chill mine for at least an hour before I make a sandwich with it. Chilling the pimento cheese gives the ingredients time to really meld together. It is worth the wait, I’m here to tell you!

 

 

What are some tips for perfect pimento cheese to make Nana proud?

 

Choose quality cheese. Don’t skimp and go for a store brand. Spend a little more the good cheese. For me, that’s Cabot. I love all their cheeses, and they have the best flavor for this sandwich spread. Make sure to grate all the cheese. Don’t buy the pre-grated cheese. They have some additives to keep the shreds from sticking which can alter the results of your pimento cheese.

 

Make sure to thoroughly drain any excess liquid from the diced pimentos to prevent the spread from becoming too watery. As for the mayo, I like Dukes but use a brand that you enjoy. I like the kick that Dukes has. At the same time, add any seasonings that you want. Some add a dash of Worcestershire sauce or hot sauce. Some stir in additional spices like cayenne or even some celery seed. Don’t be afraid to experiment with different seasonings or add-ins to create a unique twist on this classic dish.

Game Day Grub!

• Bean and Cheese Taquitos from The Spiffy Cookie
• Cottage Cheese Buffalo Chicken Dip from Jen Around the World
• Pimento Cheese from A Kitchen Hoor’s Adventures
• Warm Spinach Artichoke Dip from That Recipe

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