Not Your Mama's Pimento Cheese
Pimento cheese is truly a Southern staple. When we moved to Mississippi it seemed like I found it on every restaurant’s menu in some form or fashion. Whether it was by itself as an appetizer or a pimento cheese grilled cheese. One of the things that I think makes the Deep South so special is all of the traditions, especially around food.
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I decided to name mine “Not Your Mama’s Pimento Cheese” because it’s definitely not the traditional way to make it but I think it’s even better. ;) What’s notably different is using cream cheese in addition to mayonnaise, and basil instead of the traditional chopped green onions.
You may be asking why basil? Well, I would have never thought to use it if I hadn't tried a "pimento cheese BLT" that had basil on it instead of lettuce and it’s probably the best sandwich I’ve ever tasted. So it was a given that I had to experiment with using basil in this recipe and I’m SO glad I did because it’s amazing y’all!
In full transparency, I used to not be a fan of pimento cheese. My mom always bought the kind that was prepared at the grocery store and to be completely honest I wasn't a fan because it grossed me out lol. Now I absolutely LOVE homemade pimento cheese, because I know exactly what's in it and it's SO simple to make. I cannot wait for y'all to try this recipe! Get ready for more recipes to come using Not Your Mama's Pimento Cheese.
Not Your Mama's Pimento Cheese
Yields 6-8 servings
Prep time: 10 minutes
INGREDIENTS
½ cup Hellman’s mayonnaise
1 (8 ounce) package cream cheese, softened
4 cups finely shredded sharp cheddar cheese
2 ounces jarred diced pimentos, rinsed & drained
1 tablespoon finely chopped basil
½ teaspoon coarse kosher salt
¼ teaspoon ground black pepper
NOTES
Store in the refrigerator in an air-tight container for up to two weeks.
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INSTRUCTIONS
In the bowl of an electric mixer fitted with the paddle attachment, beat the mayonnaise and softened cream cheese together until smooth.
Add the shredded cheese and mix until combined.
Add the pimentos, finely chopped basil, salt, and pepper. Mix until combined.