Classic Pimiento Cheese

Pimiento cheese, sometimes called the "pâté of the South," is a classic dip served throughout the South, notably at events like The Masters golf tournament and the Kentucky Derby. With that history, you may be surprised to find out that pimiento cheese was actually created in New York in the late 1800s, and was originally made with cream cheese and jarred pimientos imported from Spain. Pimiento cheese became popular in the South after Georgia became a top producer of pimientos in the 1930s.

The three essential ingredients for making pimiento cheese are cheese, mayonnaise, and pimientos. Cheddar cheese is key; we like extra-sharp Cheddar, as it has a lower moisture content than mild Cheddar, and yields a better texture and flavor in the dip. Be sure to grate the cheese yourself instead of using packaged shredded cheese, which is dusted with cornstarch to keep the shreds separate while in the package. The cornstarch impedes the cheese from melding with the other ingredients in the spread. Your choice of mayonnaise is likely highly personal; there are plenty of regional wars over the brand used, or you can always make your own.

Justin Chapple adds more complex flavors to his version of pimiento cheese with a small amount of grated onion. Use the smallest holes on a box grater so the onion melts into the dip instead of standing out in small chunks. He also adds Tabasco hot sauce, for the tart vinegar and kick of heat. If you have another hot sauce you prefer you can add that instead, but taste the dip and make sure it has enough acidity to cut through the mayonnaise and cheese. You can add apple cider vinegar or another vinegar half a teaspoon at a time, tasting between additions to make sure the flavor is where you want it.

This spread is easy to whip up by hand, but you can always use a food processor to gently pulse all of the ingredients together. Be careful not to over-mix it; the shreds of cheese and chopped peppers are key to the texture in the dip. This dip will keep for three days when stored in the refrigerator; serve it with saltines or celery, spoon it atop a burger, or use it to make a Southern take on Oysters Rockefeller.