Alarmed by many of the unpronounceable ingredients in many brands of store-bought pimento cheese, I began to research recipes for this food of the cheese gods and discovered that it is amazingly simple. And, it's one of those preparations that tastes so much better when homemade. Plus you can control the fat content by using low-fat dairy products. Well, sort of.
Of course, the classic accompaniment to pimento cheese is white bread but I do like it heaped (too high) on stone-ground wheat crackers as well. Pimento cheese is really very subtle and mild, it combines best with flavors that aren't too assertive (no chicken and biscuit-flavored crackers, please). The amount of onion and garlic powders in the recipe can vary according to taste; personally I like to taste cheese, with a little extra seasoning.
And by the way, my pimento cheese-loving friend is partnering to open an online shop full of delightful accessories for young girls - check for Herding Turtles on Etsy soon!
- 8 ounces low-fat Neufchatel cheese
- 8 tablespoons low-fat mayonnaise (substitute half sour cream if you like)
- 8 ounce jar of diced pimentos, well-drained
- 3/4 teaspoon onion powder, more or less to taste
- 1/2 to 3/4 teaspoon garlic powder, more or less to taste
- 2 cups shredded sharp Cheddar cheese
- salt and freshly ground black pepper to taste
And, try not to eat it all at one sitting.