In the south, Pimento Cheese rates way up there, right alongside sweet tea, boiled peanuts, grits, and cornbread. I don’t know if we could live without it! We eat it as a dip with crackers and crudites. We spread it thick on sandwiches. I’ve even been known to eat it straight up, with a spoon! I especially love Patty’s Pimento Cheese!
I’ve seen my fair share of pimento cheese recipes, each with its own unique twist. I thought I had the best . . . until I tried Patty’s Pimento Cheese. Words can’t describe it, but that’s never stopped me from trying. It’s creamy and cheesy, with a little kick of spicy goodness. That’s what it is!
Who is Patty? I’m glad you asked. She is my sister-in-law; my oldest brother, Stan’s, wife. They were married when I was but a mere girl in high school. And she’s much more than a sister-in-law. My sister, Melinda, and I have always considered her our sister. And she’s one of the best elementary school teachers (now retired, but still subbing) I’ve ever known. She’s such a giver and is always making sure everyone is taken care of. I’ve never heard her say an unkind word about anyone. And she has some awesome recipes. Yep, she’s pretty much close to perfect! 🙂
When we have the chance to get together at St. George Island for an extended family beach vacation, she always makes a big batch of her Pimento Cheese and it’s always devoured the very first day.
- 2 blocks medium (or sharp) cheddar cheese (8 oz each), shredded
- 1 (4 oz) jar pimentos, drained
- 1 can (mild or original) Rotel tomatoes, drained
- 1 cup mayonnaise
- 1/8 tsp. Worcestershire sauce
- salt, to taste (about 1/8 tsp.)
- Mix all ingredients together. Place in the fridge until chilled.
- Note: Sometimes Patty picks out some of the green chilies in the Rotel tomatoes before mixing all of the ingredients. But I like it spicy, so I don't!