I loved pimento cheese growing up and I love it today. I do not remember my mother making it – though I am sure she did at some point – but I remember having a container of Mrs. Kinsey’s pimento cheese in the refrigerator. Who in the South remembers Mrs. Kinsey’s foods?
Southerners are serious about their pimento cheese so I know when some of you read this you will say “oh no, I put grated onion in mine” or “I love diced pickles in mine” or olives or something else. But like all my recipes, I like a clean, pure taste of the food without all the other additions.
I think the only way to get pimento cheese well mixed is to use a stand mixer fitted with a paddle attachment. And here is how I make it. Into a bowl of a stand mixture, add 10 ounces of shredded extra-sharp white cheddar cheese, 10 ounces of shredded extra-sharp yellow cheese, 8-ounce jar of roasted red peppers well drained and diced, ¾ cup of good mayonnaise and a few grinds of black pepper. I love the smoky flavor the roasted red peppers give the pimento cheese. It will only take a minute or two to mix it well. Transfer to a container and let it rest in the refrigerator for 2 hours.
I have two favorite ways to eat pimento cheese: between two pieces of white bread and on my finger. But another good way as shown in the picture here is to put a heaping teaspoon into filo cups, sprinkle with a few cooked bacon bits and pop into a 350-dgree preheated oven for 7 minutes. Enjoy!