A classic southern snack and appetizer that’s also perfect for game day
I grew up in New York but there are two southern snacks or appetizers I love. The first is cornmeal hush puppies with honey butter and the second is pimento cheese. It seems that everyone in the south has their own recipe. This one comes from a long-time friend of my mother, Wayne.
- 8 oz. extra sharp yellow or white cheddar cheese, preferably finely shredded
- 4 oz. or 1 jar of pimentos with juice
- 1/2 Cup Miracle Whip or mayo (Miracle Whip has a tangy flavor, but you can substitute any mayo)
- Dash of garlic powder or garlic salt
- Dash of celery salt
- 1/4 Teaspoon sea salt
- Fresh ground black pepper
Finely grate the cheddar cheese on a cheese grater or the fine shred blade of a food processor and transfer to a medium sized bowl. You can also skip this step and use pre-grated cheese if desired.
Put strained pimentos with a 1/3rd of the juice in the food processor with a standard blade. Pulse 3-4 times to chop finely (careful not to puree to a paste) and add to the bowl.
Add Miracle Whip, garlic powder, celery salt, black pepper and mix well with a spatula. Be careful on the celery salt it can be overpowering.
If too dry, add small amounts of mayo or pimento juice one tsp at a time. You want this to be a thick spread or paste but not too wet.
When fully combined, taste and add more salt/pepper if needed. Some people also like 1 dash of hot sauce.
Place the mixture in an airtight container and chill for 2-3 hours or overnight.
When ready to serve, mix again and add to a bowl or crock and serve with raw veggies like celery and Ritz, Club or Saltine crackers.