Pimento Cheese

I can’t resist a good cheese dip. Whether it’s queso dip, beer cheese, or pimento cheese (a tangy, creamy cheese spread with pimento peppers), cheese dip always brings the party. Unlike most cheesy dips, however, pimento cheese requires no cooking. This makes it as easy as it is delicious.

What I love most about pimento cheese is that it’s a dip and a spread. It belongs on a sandwich just as much as a crudité platter. My absolute favorite way to eat it? Spread on a buttermilk biscuit with a swipe of pepper jelly.

• This Southern classic is the perfect dip and sandwich spread.
• My recipe skips the cream cheese for a concentrated cheesy flavor. It’s a topic that can spark a lot of debate, but seriously, you don’t need it!

• Cheese. This is the star of the show! Opt for a good-quality sharp cheddar cheese and grate it yourself for the best texture.
• Pimento peppers. Jarred peppers give the spread its signature red flecks. 
• Mayo. I prefer the flavor of Duke’s Mayonnaise for this classic Southern dish.

1. Grate the cheese. Grate cheddar cheese on the large holes of a box grater.
2. Mix the ingredients. Combine the cheese with mayo, chopped pimiento peppers, a few dashes of Worcestershire sauce, and a little cayenne pepper. I like to leave it with more texture, but you can always pulse the spread in a food processor to make it a little more cohesive and smooth.

• Swap half of the cheese for white cheddar, extra-sharp cheddar, smoked cheddar, or Gouda.
• Substitute piquillo peppers, roasted red peppers, or pickled peppadews for the pimentos.
• Add chopped pickled jalapeños or a few dashes of hot sauce for a little extra heat.
• Stir in chopped scallions or fresh dill.
• Add chopped crispy bacon.

• The pimento cheese can be made up to 3 days ahead. Refrigerate in an airtight container, then let sit at room temperature for 30 minutes before serving.
• Leftover dip can be kept refrigerated in an airtight container for up to 5 days.

Traditional Southern pimento cheese has no cream cheese in it — and I prefer it that way. While the mayo amps up the cheesy cheddar flavor, cream cheese dilutes it. Cream cheese also makes the texture thinner and a little creamier. I prefer the classic, but if you want to add it you can replace half of the mayo with room-temperature cream cheese.

• Serve with crackers and crudité.
• Make a classic sandwich or grilled cheese.
• Stir leftovers into homemade mac and cheese.
• Serve with fried green tomatoes.
• Spread on a smash burger.