M.Stewart makes the most amazing pimento cheese. Hands down. You might remember that I fell in love with pimento cheese when Rambo and I visited Atlanta back in January and went to Empire State South and Bantam + Biddy. Proving her prowess in the kitchen, M.Stewart taught me how to make her pimento cheese. Which is so incredibly easy I think I might make it all the time.
To make this, you’ll need:
- 8 oz sharp cheddar cheese
- 4 oz diced pimentos
- 8 oz Philadelphia cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp kosher salt
- approximately 20 turns of a ground black pepper
- 114 grams mayonaise
Let the cream cheese come to room temperature (opening the foil packet is the quickest way). Put the softened cream cheese in a mixing bowl and add the mayo. Next add in the garlic powder and cayenne and mix together really well. It’s best to use the flat back of the spatula and push them in together against the bowl. I accidentally bought sliced pimentos instead of diced, so I had an extra step of dicing the pimentos. Then add them, plus the salt, pepper and cheese to the cream cheese and mayo mix, folding them into the cream cheese/mayo mix so as not to crush the pimentos and turn the cheese pink. Violà! Easy peasy pimento cheese! You can eat it straight away, but it gets really and truly nom-tastic after a few hours of everything marrying together in the fridge.