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Pimento Cheese is a classic Southern dish that can be used as a dip, a sandwich spread or even as a topping on potatoes or burgers.

Although this is a basic dish with two main ingredients, oddly enough, there are as many recipes for pimento cheese as there are cooks.  Some people like it creamy, some people like it thick.  Others like it spicy while still other folks like it mild.  There is no right or wrong way to make it, but I am sure there are some strong opinions.

Let me show my ignorance a little.  I grew up on the Kraft version of pimento cheese.  You know what I mean, right?  Now, considering that I spend 90% of my life in places other than the South, it should be excused that I didn’t know I was eating a Southern staple.  You may recall that until I moved here, I hadn’t known that macaroni and cheese was considered a Southern dish, either.  It’s sad, really.

Here in Florida, and I am sure it’s the same in many nearby states, there are at least four or five different brands of pimento cheese in the dairy section near the cream cheese.  Reading through the labels, though, I have found that many of them have a lot of additives that I’d rather not eat.  It’s like “sour cream” dips…..not all of them are really sour cream based and it pays to read the cartons!

I decided to just go ahead and make my own instead of buying it.  I read through a ton of recipes and decided on this combination, but in the future, I think I’d like it with more pimentos.