by Sandra Merville Hart

A friend got me hooked on pimento cheese spread while attending a writing retreat. I bought a couple of different brands upon returning home, but neither was as delicious as the brands available in the Carolinas.

My mother had bought sliced pimento cheese for sandwiches when I was a child, but I haven’t seen that in delis for years.

I read several recipes for the spread and then tweaked them.

Ingredients

8 ounces cream cheese, softened

1 4-ounce jar diced pimento, drained

¼ teaspoon garlic powder

¼ teaspoon ground cayenne pepper

¼ teaspoon onion powder

½ cup mayonnaise

2 cups sharp shredded Cheddar cheese

Using a strainer, drain the pimentos into a bowl. This can take about 10 minutes.

Smooth the cream cheese into a large mixing bowl. Sprinkle on the garlic powder, cayenne pepper, and onion powder.

Allow the flavors to set together for a couple of minutes and then mix in the mayonnaise. Stir in the pimentos.

Add the shredded cheese. Mix together.

Keep refrigerated.

This pimento cheese tastes good on a variety of crackers or as a sandwich. It is good for about two months—at least, that’s as long as it has been in my fridge before being devoured. 😊

I make this often. When my sister visits, she usually asks if I have any pimento cheese in the fridge. She loves it too!