Food

Southern Palate: Perfecting Classic Pimento Cheese for Late-Summer Gatherings

As the summer temperatures begin to ease and outdoor gatherings are once again palatable, one needs an entertaining classic to accompany a get-together in the Lowcountry. Pimento cheese is one of the South’s most beloved foods and there are countless recipes, each with their own flare and guarded secrets – ranging from a dash of sharp yellow mustard, a pinch of garlic powder, or a splash of sherry. It’s a dish that inspires friendly debate and personal pride, often passed down through generations, yet still flexible enough to please modern tastes.

Fall in the South ushers in a season of conviviality – porch parties, football tailgates, oyster roasts, and potluck suppers – each calling for dishes that are easy to prepare, rich in flavor and crowd-pleasing. Pimento cheese fits the bill perfectly. It’s unfussy but indulgent, nostalgic yet endlessly adaptable. Served with crackers, celery sticks, or sandwiched between slices of pillowy white bread, it’s a versatile spread that feels equally appropriate on silver trays or paper plates. It brings with it a sense of comfort, tradition, and Southern hospitality that makes it a natural fit for entertaining.

Whether hosting a college game day soirée, an afternoon of mahjong, or a late-summer dinner party, Garden & Gun’s classic pimento cheese from The Southerner’s Cookbook is a timeless recipe worth whipping up.

Garden & Gun’s Classic Pimento Cheese
Yield: Makes 1 Pint

Ingredients
1/2 cup mayonnaise, preferably Duke’s
1 (4-ounce) jar diced pimentos, drained
1 tablespoon grated Vidalia onion with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups lightly packed coarsely shredded extra-sharp yellow cheddar cheese
1 1/2 cups lightly packed coarsely shredded extra-sharp white cheddar cheese

Preparation
In a medium bowl, whisk the mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, and cayenne together. Fold in the cheeses with a rubber spatula to thoroughly combine. Transfer to a container, cover, and refrigerate for a few hours before serving to allow the flavors to meld. Use within 1 week.