Any good Southern family has a recipe for pimento cheese tucked away in their cupboard, handed down generation after generation. For me, the very best pimento cheese comes from Aunt Lindsey and Uncle David’s kitchen. My mother-in-law’s sister Lindsey and her husband David live in Anderson South Carolina and I had the pleasure of spending one Thanksgiving with them, experiencing three days of non-stop southern cooking. Foodie-Girl paradise! And while they may not have sold me on the boiled peanuts, I fell into a deep love with their pimento cheese. Given to Aunt Lindsey by her friend Jim Belk, this spread is rich and fortifying with a spicy kick that extends from one bite to the next. You can certainly eliminate the cayenne if you are on the non-spicy side of the fence, but for me it is what brings the spread together, accentuating the sharpness of the cheddar and the cool, silky calm of the cream cheese. Going hand-in-hand with the love of a southern family, Lindsey was generous enough to share this recipe with me, along with hundreds of other family favorites in beautiful cookbook she spent months creating. When I met Z I knew I had found my partner and confidant for this life. What I didn’t yet know was that I would be welcomed into the most amazing and special second family. I think of this daily but it is ever apparent when I enjoy this pate of the south. The comfort and love of family and food is found in every last bite!
The lineup for pate of the south includes the following: 24 oz sharp cheddar cheese, grated, six oz cream cheese, at room temperature, three quarters cup hellmann’s mayonnaise, seven oz pimentos, chopped and drained, one tsp onion, grated and one tsp cayenne pepper.
Begin by combining the cream cheese, mayonnaise, grated onion and cayenne in a bowl and mix with a flat beater for one minute. I used my stand-mixer for this process with the flat attachment.
Now for the pimentos. Make sure they are drained and add them directly to the mix. Stir to combine.
Ah – the cheddar cheese! My favorite part. You can use pre-grated cheese but I think freshly-grated cheese offers a sharper more distinct flavor and texture. Its a bit of a work-out but well worth it, I promise!
Mix the cheddar in with a spatula. As Aunt Lindsey instructs, make sure you don’t overmix the cheese. You want the strands of cheese to stay intact, enhancing the texture.
Oh my goodness pate of the south is good on everything! My personal favorite is spreading it over a burger, warm from the grill, the cheese and spice melting into the beef. Perfection! This will keep for several days in the refrigerator (remove 45 minutes prior to serving) and I promise you will not tire of it. Aunt Lindsey is the type of foodie-girl that inspires me. I hope you find inspiration here as well. Enjoy!
Continue reading for the ingredient list and step-by-step directions!
Makes Four Cups
- 24 oz sharp cheddar cheese, grated
- six oz cream cheese, at room temperature
- three quarters cup hellmann’s mayonnaise
- seven oz pimentos, chopped and drained
- one tsp onion, grated
- one tsp cayenne pepper
Comments 3
As a transplant to the south, I never knew what pimento cheese was, but I sure love it now! And I love that you stored the spread in Bonne Maman jars…brilliant!
I'm eating this pimento cheese that you left at my house for lunch right now. Its perfect with crackers and celery as a summer lunch. Thanks!
My recipe except I add white cheddar to the other cheeses and pecans chopped. Delish!