I don’t like sweet tea. I don’t like fried okra, pickles, or squash. I don’t like tomatoes (unless they’re green and fried). I don’t love Cheerwine. But you know one thing this Southern Belle can’t resist? A good pimento cheese. It can’t be uber-mayonaisy. Why? Well, when I was little, I liked mayo a little too much. I ate it out of the jar and packets all the time. Yeah, I was a chunky kid with high cholesterol. I ate so much of it I got sick of it. So that, my friends, is why I don’t like mayonnaise any more. Anyway…back to my Pimento Cheese story. There are a few places places that I have had jaw dropping bomb dot com Pimento Cheese: The Veranda Café in Black Mountain, NC, Puckett’s Grocery in Franklin, TN, and The Henpeck Market in Franklin, TN. Recently, I decided it was time to be a real, grownup Southern Belle and make my OWN Pimento Cheese. On my search for the perfect recipe, I landed in the right family: The Deen Family. This is Paula’s son, Bobby’s recipe. (I say that like I know them personally. I feel like I do from watching their shows.) I hope you enjoy it as much as I do. In a couple weeks, I’m going to give you another recipe that uses this, which will blow your mind. Just you wait!
Southern Pimento Cheese
Reach For:
3 oz cream cheese, room temperature
1 cup shredded Cheddar
1 cup shredded Monterey Jack
¼-1/2 cup mayo
1/8 tsp garlic salt
¼ tsp salt
¼ tsp pepper
1 tsp minced onion
2-3 TBSP pimentos, smashed
Directions:
In an electric mixer, begin to beat cream cheese until it reaches a lighter consistency; gradually add remaining ingredients until well mixed. Spread on a two pieces of bread to make a sandwich or serve as an appetizer with crackers and veggies.
Yields:
4-6 Servings
Recipe Source:
Slightly Adapted From Food Network | Bobby Deen
