Throughout the southland, there are nearly as many recipes for pimento cheese as there are cooks. Some are bland, some are zesty; some are creamy, some chunky; some are simple, some complicated. While it may have begun as a pleasant hostess dish, pimento cheese today is also a star player in grilled cheese sandwiches, cheese omelets, and cheeseburgers. Our recipe comes from Philip Bardin, chef at the erstwhile Old Post Office restaurant on Edisto Island, South Carolina.
- Prep Time: 10 minutes
- Yield: 16 Servings
- 1 lb grated sharp cheddar cheese
- 1 medium onion, grated
- 1/4 lb cream cheese, cut into the smallest cubes possible
- 1 tbsp sweet pickle relish
- 6 cornichons, minced
- 6 large stuffed Spanish olives, minced
- 1 roasted red pepper, cubed (you can use canned diced pimiento)
- 1 tbsp Hellmanns mayonnaise
- 1 tbsp Dijon mustard
- 1 dash cayenne pepper
- In a mixing bowl, fold all ingredients together (do not overmix) and refrigerate until ready to use. As hors d'oeuvre or in a non-grilled sandwich, take it out of the refrigerator at least 15 minutes before serving.