A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Ingredients
- 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
- ¼ cup softened cream cheese (2 ounces), pulled into several pieces
- Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
- 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
- ½ teaspoon dried red chile flakes
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
29 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 6 milligrams cholesterol; 38 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/2 cups, enough for 4 sandwiches
Preparation
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
5 minutes
Dining and Cooking