Classic Pimiento Cheese

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Just a few more days and the game of the year will be here! Every game day needs a cheese dip of some type or another. Classic Pimiento Cheese.

Classic Pimiento Cheese

So, I thought making a recipe that was an homage to each team was a fun idea. After a little research, and some serious thought for Atlanta, I chose Classic Pimiento Cheese.


Classic Pimiento Cheese

Never have I had Classic Pimiento Cheese or any other pimiento cheese. Pimiento…….I wasn’t so sure? From bartending for about a thousand years……I’m not kidding,I did…..I do not care for pimento stuffed olives. Thinking of the olives with the pimientos stuffed inside, I couldn’t imagine that Classic Pimiento Cheese would be good at all!!

Well by cracky, I was wrong! I see why it’s called the ‘pâté or caviar of the South’, it is delicious! Although I did discover that it also has a secret……..it’s not really southern…..shhh!

Classic Pimiento Cheese

Apparently the first pimiento cheese was a mixture of cream cheese and pimientos. Cream cheese was first made in New York State after the Civil War. To explain how it “moved south” check out Robert F. Moss’s post about the curious history of Pimiento Cheese. 

While the South can’t claim the invention of Pimiento Cheese, the State of Georgia is the pimiento capital, producing the most pimientos in the United States.

Classic Pimiento Cheese

And which team is from Georgia? Thats right the Atlanta Falcons. If they are your team, this is your dip.

Once I knew what I was going to make, it was a matter of finding the right recipe. Now, who would you go to for all food Southern? Well Southern Living of course. In searching for a classic recipe, I came across this recipe at My Recipes from Southern Living.

Several things made this recipe stand out for me.
1. It’s super easy to make.
2. It can be made in advance.
3. I was able to shape it into a football …….I know that was kind the best part.
4. And if by chance there is any left you can make it into a sandwich.(traditionally Southern)

Classic Pimiento Cheese

I did tweak the original recipe which called for quite a bit more pimiento than I actually used. I though 2 – 4 ounces jars was plenty. The recipe did not say to drain them, but I did. When buying the cheese be sure to purchase it in a block and grate it yourself, much better that way! And I’m sure that no self respecting Southerner would use Miracle Whip, but if you follow me at all, you know I’m don’t do mayo…… I’m a Miracle Whip girl.

Classic Pimiento Cheese

Tim and I ate quite a bit of this while prepping our Classic Pimiento photo shoot, we just couldn’t stop. In the pictures you can see I did shape some into a football, for the big game. I fried bacon crispy and pressed it into the football shaped cheese and used a couple of slices of cheese cut thin to make the laces for the football. Super, super easy! It kinda looks like a football???

Classic Pimiento Cheese

I also show it as a nice appetizer, with some toasted bread, for when you don’t want your cheese dip shaped like a football…..like most of the time? It makes pretty presentation and since it can be made ahead you can have some on hand for unexpected guests.

So, root for your favorite team and if it happens to be Atlanta bring on the Classic Pimiento Cheese!

Classic Pimiento Cheese

Classic Pimiento Cheese
Author: 
Serves: 3½ cups
 
Ingredients
  • /3 cup Miracle Whip
  • 3 tablespoons cream cheese, at room temperature
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons apple cider vinegar
  • 1½ teaspoons dried mustard
  • 1½ teaspoons hot sauce
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely grated onion
  • 2(4 oz.) jars diced pimientos, drained
  • 8 ounces coarsely shredded extra-sharp white Cheddar cheese
  • 8 ounces coarsely shredded sharp yellow Cheddar cheese
Instructions
  1. Stir together first 9 ingredients in a medium bowl until smooth. Stir in onion. Fold in pimiento and cheeses. Cover and chill 8 to 12 hours. Let stand at room temperature 30 minutes, and stir well before serving.

 

 

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