I have been trying to create the perfect recipe for Pimento Cheese for YEARS. I have finally mastered it-woohoo! I can now rest. I know you are saying, what? But it has been a mission of mine to get it right. And Lord have mercy I did it! My family is now sick of Pimento Cheese, but they will just have to get over it because I love it. And let’s face it, the cook gets to choose what the rest of the minions eat. So Pimento Cheese it is for the rest of their lives in my house.

Now, if you are Southern or Texan you have had Pimento Cheese. It is quintessentially Southern. Fun fact, it was created in New York in the 1880’s with the import of Spanish sweet peppers and the availability of cream cheese. In the 1920’s farmers in Griffin, Georgia began producing and canning Pimentos. And the magical spread we call Pimento Cheese began showing up in Southern cookbooks about the end of World War II. Anyway, enough history class lets eat!!

Pimento Cheese

Pimento Cheese

Makes about 2 cups

4oz. cream cheese, room temperature

1/4 cup mayonnaise

1/2 teaspoon sherry vinegar

1 teaspoon Worcestershire

1 1/2 cups shredded pepper jack cheese

1 cup shredded extra sharp Cheddar cheese

1 Tablespoon grated onion

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 Tablespoon fresh dill, chopped

1/2 jar (4oz) chopped Pimento peppers

Mix first 4 ingredients in a large bowl until smooth. You can use a spoon or an electric mixer. Fold in remaining ingredients and combine well. Cover and refrigerate for up to a week. Before serving, let spread come to room temperature. Serve with crackers or vegetables for a party or spread on bread for sandwiches. Or just eat out of the container!