Best Pimento Cheese Recipe? You decide.
We considered all the variations, tested a few, and came up with a product we’re pretty satisfied with. Is this the best pimento cheese recipe? Taste and decide for yourself. The only thing we are waffling on is the allium component: the grated raw onion really brings out the sharpness of the cheese, but feel free to substitute green onion or onion powder.
Ingredients:
16 oz extra sharp cheddar cheese
3/8 c mayonnaise (we used a mix of Hellman’s and Duke’s), plus more as needed to moisten cheese
¼ c finely chopped pimento from a jar; you can substitute roasted red bell pepper but then add 1 t cider vinegar
1 t Tabasco or other hot sauce
½ t Worcestershire sauce
¼ c finely chopped onion, or green onion, or 1 t onion powder
1 t powdered mustard
2 t paprika, smoked if you have it
Salt and pepper to taste: start with ½ t Kosher salt and ¼ t pepper, then add more if needed
Taverna Novo serves their pimento cheese in clear wine cups so you can appreciate the cheesiness of it as you dig in.
Method: grate the cheese using the second-coarsest side of a box grater. Add all other ingredients to a mini-chop along with any cheese pieces that don’t make it through the grater, then chop until pulverized. Mix into the grated cheese, adding more mayo as needed until the cheese is fully lubricated but not runny/soupy. Taste for salt and pepper, keeping in mind the flavors will intensify over time. Refrigerate for at least 2 hours, then bring to room temperature before serving. Serve with crackers or on celery sticks.
3/8c mayonnaise?
Feel free to start with less. But that’s what I ended up adding to well-lubricate all the cheese. And the result was firm not soggy like the Trader Joe’s example.