Pimento Cheese

I had never heard of pimento cheese until I moved to Charlotte. This is definitely a Southern classic and everyone has their own recipe. The first time I tried it, I was hooked. You can spread it on some toast or crackers or you can dip some veggies in there. You can even use it as a filling in a grilled cheese sandwich!

First a little background. What exactly is a pimento? It's small red pepper and it's the mildest of all chili peppers. I wouldn't classify it as spicy whatsoever. You usually find them in a jar but you can also find them fresh in the produce section. Pimentos are also sometimes called pimientos or cherry peppers. Now, with that out of the way...

Pimento Cheese
Makes: 8 servings

4 oz (1/2 brick) cream cheese, softened
1 clove garlic, finely minced
1/3 cup mayonnaise
2 cups shredded cheddar cheese
4 oz jar pimento peppers, chopped
2 scallions, chopped
1/4 tsp salt
1/4 tsp cracked black pepper
1/2 tsp onion powder

• In a stand mixer or with an electric hand mixer, whip the cream cheese until it is light and fluffy.
• Mix in the rest of the ingredients.
• Refrigerate for at least 8 hours or overnight.

This is traditionally served cold, but you can bake it in the oven at 350° F for about 10 minutes to make a hot dip!