Pimento Cheese known as the Pate du Sud, or Southern Pate, has many variations. My first encounter with it was at a neighbor’s home. With her North Carolina roots, Katherine always displays a warm dose of Southern hospitality and comfort whenever she entertains. On her kitchen island, among other tantalizing food choices this particular evening, was a cheese dip with pita chips on the side. Of course, I had to take a scoop or two and I came back for more! After her party, I had to inquire about the recipe. As she often says, “It’s so easy!” … and it was!
Grate the Cheeses:
This recipe came from her husband’s aunt and was readily shared with us to enjoy. We used equal parts extra-sharp cheddar and pepperjack cheese. I placed the two blocks of cheese side-by-side and cut them into 3 sections for easier grating. This also allowed for the two cheeses to blend together from the start.
Pimentos:
So, what exactly are pimentos? Pimentos are red, heart-shaped peppers. Also known as pimientos, they measure 2-3 inches wide and 3-4 inches long. On the Scoville scale, they rank among the lowest with their mild, sweet and barely spicy flavor. Once dried, it’s used to make paprika! If it wasn’t for the squirrels, I’d probably try to grow some. (They always come uninvited!)
Drain the 4-oz jar of diced pimentos. Set aside.
Binding Mixture:
Simply put, combine the mayonnaise with the Old Bay Seasoning. Katherine uses a special spice blend available through her family. Since that was unavailable, we opted to give it a Maryland flavor distinction by adding some Old Bay. If you have a spicy favorite, feel free to replace it.
Gently blend to equally distribute the ingredients and bind the cheeses together. Chill, covered, in the fridge for a couple of hours before using so the flavors have an opportunity to meld.
Uses:
- Spread it on crackers.
- Dip into it with pita chips.
- Fill in celery stalks and slice as an appetizer.
- For the best grilled cheese, slather it between slices of sourdough bread. I opt to spread the bread with mayo instead of butter. It spreads more evenly and it develops a nice even coat of crispy brown goodness on the outside of your sandwich. Give it a try! You’ll be glad you did! The fat in mayo can withstand high temps. Also, don’t forget the Crushed Tomato Basil Soup! Dip the sandwich into it and enjoy!
Pimento Cheese Dip
Ingredients
- 8 oz Extra Sharp Cheddar Cheese Block-grated
- 8 oz Pepper Jack Cheese Block-grated
- 4 oz jar of diced Pimentos- drained
- 1/2 c mayonnaise
- 3/4 t Old Bay seasoning
Instructions
- DO NOT USE PRE-SHREDDED CHEESE! An easier way to blend the two cheeses is to put the two cheese blocks side-by-side and slice them into 3 sections. On the large holes of a stand-up grater, grate the two blocks of cheese simultaneously.
- Drain the jar of pimentos.
- Combine the mayo with the Old Bay seasoning.
- Add the pimentos and mayo mixture into the bowl of grated cheese. Gently stir to combine and distribute ingredients equally throughout the cheese mixture.
- Chill at least a couple of hours before using to give the flavors a chance to meld.
Uses:
- Dip with pita chips or spread it on crackers
- Fill in stalks of celery with it and cut into appetizer-sized pieces.
- My favorite, however, is to slather some between two slices of sourdough bread for an amazing grilled cheese! Rather than using butter on the outside of the bread, spread a thin layer of mayo on each side before grilling it. This perfectly pairs with a bowl of tomato soup, for dipping, of course.