Who has been counting down the days to the start of college football season? This is a favorite time of year for many in the South, including myself, because it means fall weather and lots of get togethers with friends to cheer on your alma mater. There is also ample possibility to re-live your glory days :).
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In honor of football season, I thought I’d post my pimento cheese recipe! Being a transplant to the South, I did not grow up eating this southern staple, but I have to say that I have grown to love it. And when I make it, I will literally eat it all day long! I will put it in eggs for breakfast, then eat it with some crackers for lunch (and a snack), and then find some way to incorporate a little bit of it into dinner too. Needless to say, I try not to make it too often because it is so dangerous to be around.
The first time my husband requested I make Pimento Cheese, I had to look to Pinterest for inspiration because, while I knew basically what was in it, I wanted to find an awesome recipe that would make eating all that cheese and mayo worth it. I found this recipe where the Pin made reference to “a southern crack,” and thought that sounded like a pretty good place to start… With that being said, I feel the need to disclaim that I am not advocating for any type of crack use whatsoever, but this stuff is pretty addictive…
Since then, I started making it from memory, and have adapted my recipe into what it is today!
Here is what you need to start:
INGREDIENTS:
2 lbs. Cabot Extra Sharp White Cheddar (grated)
4-5 Garlic cloves
3 Jalapeños (chopped (keep some seeds if you want heat))
1 Lemon (juiced)
2 small jars pimento
1/3 cup Ranch Dressing
1/3 cup Mayo
(black pepper and/or cayenne to taste)
WHAT TO DO:
- Get all your ingredients ready to mix together (grate cheese, chop garlic & peppers, and juice your lemon).
- Mix the Jalapeños, garlic, lemon juice, pimentos with the canned juice, garlic, mayo, and ranch dressing.
- Stir in cheese.
- Add pepper(s) to taste and also you may add a little more of any other ingredient if you think it needs a little extra.
- Put in tupperware and refrigerate for a couple of hours so flavors of can incorporate together.
Here is a printable version of the recipe.
I recommend using the Cabot Extra Sharp White Cheddar for this recipe because it has such a great taste (and because it does not have the artificial coloring that makes most cheese orange).
Pimento Cheese is such a versatile food. I recommend putting it on eggs, crackers, and cucumber slices (if you’re cutting back on carbs). Also, Pimento Cheese takes any kind of meat sandwich up a notch. And if you want to make your sandwich EXTRA, add some bacon.
Try this recipe for your next tailgate or party, and let us know if it was a hit! And subscribe to Headquarters by Ship so you can get all my delicious recipes straight to your inbox.
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