A spread of cheese, mayonnaise and pimentos. Husk Savannah serves it with hot honey, pickles, benne cracker and pork rinds, and Vic's on the River puts it on a fried chicken sandwich.

Pimento cheese began in the northern United States in the early 20th century as a homemade snack spread; the earliest recipe cited is a 1908 Good Housekeeping recipe using soft cream cheese and chopped pimentos. Southern farmers began growing pimentos as a cheaper option, and Southern cooks swapped in hoop cheese and mayonnaise. Sandwiches of it have been served as a concession at the Masters Tournament since the 1940s.

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Make it at home

Serves 5002 hr 15 minEasy

Ingredients

  • 300g extra-sharp white or yellow cheddar (use a small-batch Wisconsin cheddar or a 3-year-aged Cabot; not pre-shredded supermarket cheese, which contains anti-caking agents)
  • 60g Duke's Mayonnaise (the canonical Southern mayonnaise; substitute with Hellmann's plus 1/2 tsp white vinegar)
  • 60g full-fat cream cheese, very soft
  • 1 small (113g / 4oz) jar diced pimientos, drained well
  • 1 small garlic clove, very finely grated
  • 1 tbsp grated yellow onion (plus the juice that comes with it)
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp Tabasco or other hot sauce (more to taste)
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • Pinch of sea salt, to taste
  • Optional: 1 tbsp finely chopped pickled jalapeno for heat, 1 tbsp finely chopped fresh chives
  • To serve: thick slices of white sandwich bread (Pepperidge Farm or Sara Lee), saltine crackers, Ritz crackers, celery sticks, or hot baked biscuits

Method

  1. Grate the cheddar on the coarse side of a box grater. The texture is essential; pre-shredded cheese is too dry and never creams properly with the mayonnaise.
  2. In a large bowl, beat the very soft cream cheese with a wooden spoon or rubber spatula until smooth.
  3. Add the Duke's mayonnaise, Worcestershire, Dijon, hot sauce, grated garlic, grated onion and juice, cracked black pepper, and smoked paprika. Stir until smooth.
  4. Drain the pimientos very thoroughly in a sieve, pressing out excess liquid with the back of a spoon; pat dry on paper.
  5. Add the cheddar and the drained pimientos to the bowl. Fold everything together with the spatula until just combined; do not overwork (the texture should be coarse, with visible cheese shreds and pimiento, not a smooth paste).
  6. Taste and adjust salt, pepper, hot sauce; add pickled jalapenos or chives if using.
  7. Transfer to a serving bowl or a glass jar, cover and refrigerate for at least 2 hours (and up to 5 days) to allow the flavours to meld.
  8. To serve as a Savannah sandwich (the canonical Masters Tournament style): spread thickly between two slices of white bread, cut into quarters with crusts off.
  9. Alternative service: pile in a bowl with crackers, celery sticks and a small spoon for scooping; or warm gently and spoon onto hot biscuits.

Editor tip. Duke's Mayonnaise is non-negotiable in the South; the dish reads differently with Hellmann's. Grate your own cheese; pre-shredded contains anti-caking agents that prevent the cheese from creaming properly. Best made at least 4 hours ahead so the flavours marry.

Common allergens: Dairy, Egg, Gluten (if served on bread).