Two of my favorite things in the world of food are cheese and mayonnaise (preferably Duke’s), so it’s only natural that I love Pimento Cheese like a sailor loves the sea. When I had to give up gluten/wheat (health reasons), I lost the world of pimento cheese sandwiches because, no matter what anyone may try to tell you, gluten-free bread simply is not the same. If you toast it, it is more than serviceable, but straight out of the bag… no thank you, I’d rather dance alone.
Fortunately, I’ve found that pimento cheese is just as delicious on chips, romaine lettuce, or gluten-free crackers.
If you’re able to eat bread, then by all means do so!
The following is my “go to” for pimento cheese – it’s simple and delicious, as well as very spreadable and dippable.
Delicious Idea: This particular approach to pimento cheese is pretty savory – if you want to add a bit of sweetness, add a little softened cream cheese along with the other ingredients…. OR, if some people in your family prefer savory and others prefer sweetness, do what I like to do: Make the savory version of the pimento cheese. When someone who prefers a little sweetness wants a sandwich, spread some cream cheese on the inside of one of the slices of bread (kind of like mayo with a sweet tooth). This is an especially delicious trick when you toast the bread.
- 16 oz block of Sharp Cheddar Cheese
- 1/2 cup Duke's Mayonnaise (or the best you can find)
- 1 40x jar chopped pimentos (drained)
- 1-2 TBS grated onion
- 1 tsp garlic powder
- 1/4 tsp black or white pepper
- Use a box grater to grate the cheese - whatever you do, resist the temptation to buy shredded cheese. It simply DOES NOT taste as good!
- Combine all ingredients, add a little salt, and stir well. While it's delicious right away, it's even better after a few hours or the next day.