Tailgating and Southern pimiento cheese just go together. These are two of my favorite pimiento cheese recipes. I find it amusing that each specifies a different brand of mayonnaise.
Carolyn and Ben’s Pimiento Cheese
The original recipe for this pimiento cheese is from my friends Carolyn and Ben Hodges of Brandon. I added a few extra seasonings and have made it hundreds of times. It is so easy, and everyone loves it and requests the recipe. It is so versatile and can be served in fillo cups, puff pastry cups, on crackers or chips, or as sandwiches. When I serve it as tea sandwiches with the crusts removed, I dip the edges in finely chopped toasted pecans. It is simply delicious!
1 (4-ounce) jar diced pimientos with juice
1 (16-ounce) package shredded mild Cheddar cheese
½ to ¾ cup Hellmann’s mayonnaise
½ teaspoon each salt, white pepper, and black pepper
½ to 1 teaspoon Tony Chachere’s seasoning
In a large bowl, stir all ingredients together. Check seasonings, and add more if desired.
Yield: 2½ cups
Kitty’s Pimiento Cheese
Kitty Fuller of Flowood brought me this pimiento cheese spread, and it is wonderful! I like it on herb bread and crackers. It has the perfect combination of textures.
1 pound sharp Cheddar cheese, grated
1 pound mozzarella cheese, grated
3 hardboiled eggs, diced
3 (4-ounce) jars diced pimientos with juice
½ teaspoon each coarse black pepper, paprika, garlic powder, and celery salt
1½ cups or more Kraft Real Mayonnaise
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
Celery seeds, lemon pepper seasoning, and parsley flakes (optional)
In a large bowl, very gently blend together all ingredients, being careful not to mash. Store in covered container in the refrigerator for up to 2 weeks, but do not freeze.
Yield: about 5½ cups