Have Yourself a Southern Little Christmas

Everyone seems to think that I am a gourmand even though I tell people over and over again that I am not fancy.

When I opened the Southern kitchen back in 2012, this was one of my favorite dishes and one of the best-selling items on the menu.  It’s called Pimento Cheese.  In the South they serve it with crackers as an appetizer, it is put between white bread and made into a spicy Southern version of a grilled cheese, it is slathered on burgers and it is the go-to stuffing for celery.

This versatile dandy is a staple in most Southern kitchens, and is in mine too.  Not only do I do all of the above with it but I also like to schmear it on my bread before making a veggie sandwich, mmm-mm good, and it’s even better grilled.

Whatever you do, don’t serve it with fancy crackers!  This must be served with Saltines…or…at tops Ritz.  I mean it, don’t get gourmet on us.  It needs a cracker that is soft enough to crumble and then meld into the cheese mixture melting in your mouth.  Trust me on this.

This dish is super easy, everything goes into a food processor or stand mixer and then gets a quick chill.

Let me know how you liked it.

Acme Southern Kitchen’s Pimento Cheese

1 Cup Mayo

12 oz Sharp White Cheddar- shredded

12 oz Monterey Jack- shredded

4    oz   Cream Cheese

1   tsp  Siracha

1   tsp Cayenne

10 oz Pimentos

3/4 Cup   Diced Onions

1 Clove Garlic-diced

Place all ingredients except pimentos in the bowl of a food processor or stand mixer and process until smooth.

Remove from bowl and fold in Pimentos.  Chill for at least 3 hours before serving.