Pimento Cheese Spread

In the south, pimento cheese is a classic. Supposedly, it all started with old pharmacies trying to bring in business by offering an economical lunch option for common folks and kiddos. Whatever the case, the sharp n’ creamy cheese spread laced with roasted red bell peppers (aka pimentos), a bit of mayo, salt, and pepper caught on with the people and has since become a southern food staple.

What’s puzzling is why anyone would think to combine roasted bell peppers, cheddar cheese, and mayo. Then again, I’ve lived here my entire life and southern ingenuity is still a mystery to me. I’m pretty sure that alcohol is always involved (see Roll Tide helmet), but beyond that I really have no clue). All I know is that the combo works and that’s all that matters down here, or anywhere, for that matter.

I do feel the need to be honest (I’ve never been a very good liar). As much as I’ve been touting pimento cheese as a must-try southern dish, I hadn’t actually tried it until last year. I know, I’m a hypocritical sacrilegious liar unworthy of living in the south (…and I bet you’ve never had real fried chicken either!) Yes, I have had fried chicken and I think I have a few good reasons why pimento cheese never touched my plate.

First of all, it’s not really that appetizing to look at and it sure as heck doesn’t sound appetizing. I can remember ”what exactly is a pimento and why would you put it in cheese?” running through my head on more than one occasion. Also my dad is a pretty picky eater so anything as adventurous as pimento cheese is sure to turn him away. My mom likes pimento cheese, and I can remember her talking about it, but for whatever reason it was never in the fridge. And being in college, I’ve only been buying my own groceries for so long.

But, truthfully, I think the real reason pimento cheese and I never crossed paths is because it just wasn’t meant to be. I had always wanted to try it, but something wouldn’t let me. You see, pimento was saving itself for me. That’s right, saving itself. Think Cinderella except food that’s creamy, cheesy, and loaded with red peppers. Same thing, right? Well, here’s why, with something as simple as pimento cheese great ingredients are of the utmost importance. We’re not talking about gourmet cheese and the finest peppers on the planet, just good quality, wholesome, real food. Take a look at any commercial variety of pimento cheese and try not to be afraid of “Imitation American cheese spread.” I’m pretty sure American cheese is an imitation already. An imitation of an imitation is guaranteed to be disgusting. And those jars of pimentos don’t really look any better, either. Imagine an entire lifetime of pimento cheese delight ruined by the childhood trauma of fake food… terrifying, I know. It had to be the real thing, no ifs ands or buts about it.

My date with destiny came about a year ago when I was lucky enough to come across a fantastic looking recipe as I was skimming through acclaimed southern-chef Frank Stitt’s cookbook “Southern Table.” It was everything I knew deep down that pimento cheese should be. Roasted red bell peppers, sharp cheddar cheese, homemade mayo and the interesting additions of cream cheese and spicy white pepper just to show that southern ingenuity is alive and kickin’. It’s really delicious, addictive, and definetly a southern classic. You know, I guess you could even say that ever since that fateful moment it’s been a creamy, cheesy, and pepper-loaded fairytale well worth the 20 year wait.

Miss Verba’s Pimento Cheese Recipe:

• 1 pound sharp yellow cheddar
• 1/4 pound cream cheese, softened
• 1 teaspoon freshly ground white pepper
• 3 large red bell peppers, roasted, peeled, seeded and chopped
• 1/2 cup Homemade mayo (click and scroll down to recipe) or best-quality commercial mayo
• 1 teaspoon sugar
• Splash of hot sauce, such as Tabasco or Cholula
• 1/8 teaspoon cayenne pepper (if desired)

Turn the oven to high on Broil

1) Begin by slicing the ends off of the peppers, cutting the rest in half, and laying flat on a large baking sheet.

2) Adjust the oven rack so it’s at the top, season with salt and a drizzle of olive oil, and broil on high for 10-12 minutes until well-charred.

3) Once the peppers are charred, remove from the oven and place directly into a durable plastic bag and allow to steam for 10-20 minutes.This process loosens the skin from the fruit making it easier to peel. (P.s. Don’t wash or they’ll lose their flavor!)

4) While the peppers are steaming, finely grate the cheddar cheese into a large bowl and combine with the softened cream cheese, mayo, sugar, white pepper, hot sauce,and cayenne.

Tip: I always forget to soften the cream cheese before hand, so if you’re like me place it in the oven with the door open and the broiler off to soften it while you’re grating the cheese.

5) When the peppers are finished steaming, chop and combine with the cheese mixture.

6) Serve as a simple sandwich or with crackers and celery as a quick snack or party hors d’oeuvre. For a real treat, top your next grilled burger with a layer of pimento spread.

Tip: The spread is best served chilled and really benefits from allowing the flavors  to meld overnight in the fridge so plan accordingly!