A ways back, in our first year of the blog, we made pimento cheese as Christmas gifts in honor of our new home in South Carolina. We made two varieties – Selim created Garlic & Truffle Pimento Cheese, and Ally made a more traditional version. For some reason, we didn’t share the traditional recipe at the time, probably because we were so wowed by the dressed up variety. We’ll remedy that here today!
Some of our very favorite Clevelanders are passing through town today ❤ When we were trying to pick a restaurant for dinner, Sarah wanted to “go back to that place we went last time” they were in Columbia, “the one with the pimento cheese.” [Shout out to DiPrato’s – their pimento cheese really is legendary, as are their inexplicable warm and fluffy pita chips] So we thought today would be the perfect day to whip up another homemade batch – some for them and some for us! Ally could live off of pimento cheese and crackers, probably for the rest of her life, so it’s really a win-win!
We stuck with the basics for this pimento cheese recipe – cheddar, pimentos, and mayo… well, homemade mayonnaise for us! Selim is the king of whipping up aioli or mayo by hand. We added a pinch of extras, just because we can’t help ourselves, but there’s not too much to distract from the cheese. We prefer our pimento cheese to be lighter on the mayonnaise, attempting not to over-blend the shredded cheese. Our ratio of cheese to pimentos definitely favors the cheese. Hand-shredded cheese is preferable to pre-shredded. And heaven forbid – we do not add cream cheese to ours!
Southern Pimento Cheese
- 1 cup neutral oil
- 2 egg yolks
- 1 clove garlic
- 1/2 tsp lemon juice
- 16oz sharp cheddar cheese, shredded
- 2 heaping tbsp chopped pimentos
- 1 tsp worcestershire
- 1/2 tsp paprika
- 1 tsp onion powder
- Salt to taste
- Prepare the mayo. (You can do this by hand or with a stand mixer. The process is essentially the same.)
- By hand: Separate out the egg yolk from the whites and discard the whites. Whisk the yolk. Add minced garlic and then slowly drizzle in the oil. Whisk vigorously and continuously. Once the mixture has combined well, add the lemon juice and whisk until that has been absorbed.
- With the mixer: Separate out the egg yolk from the whites. Place in stand mixer and turn on medium. Add minced garlic and then slowly drizzle in the oil, while the mixer remains on. Again, once the mixture is well-combined, then add the lemon juice.
- By hand, mix together the aioli with the rest of the ingredients except for salt. Once combined, add salt to taste at the end.
- Refrigerate for at least 30 minutes prior to serving.