I love the classics, but I also love a clever take or spin on some of the best recipes of all time. For me, Pimento Cheese is one of those go-to staples that we always have on hand. This Masters Week classic cheese spread is one of those holy kind of recipes that often you just don’t mess with, or mess up.
Over the years as Southern fare has gone from casual to upscale and back again, I’ve seen pimento cheese in just about every single application you could imagine. Each one equally as delicious in its own regard. Pimento cheese grits, pimento cheese deviled eggs, pimento cheese grilled cheese. The list goes on.
I perused Pinterest prior to shooting this recipe, only to find a huge number of not-so-delicious looking bright orange + red images that were far from appetizing. Being a neutral lover and wanting to include a fresh spin on this classic recipe here on our site, I decided to change it up and created and yummy little variation for you to try. White Cheddar Pimento Cheese with Herbs.
Well, if I’m being entirely honest the red of the pimentos didn’t quite suit my fancy. So, this is more of a cheese spread as no actual pimentos were used in the making of this dish. I know, but stay with me here because I promise you it’s both delicious and a gorgeous presentation for your guests, jam packed with flavor from all the fresh, seasonal herbs this time of year.
I believe there are several things that make a good, classic pimento cheese recipe better than the rest right out of the gate. First, grate your own cheese from the block. I repeat, do not start with a bag of pre-shredded cheese it will just never be as good or as fresh tasting. Second, use a combination of sour cream and cream cheese for the perfect creamy texture with just enough tang. If you have a go-to recipe you’re used to making, give it a try next time by going half and half and trust me, you won’t be disappointed.
White Cheddar Pimento Cheese with Herbs
- 1 lb freshly grated White Cheddar Cheese
- 8 oz cream cheese, softened to room temperature
- ½ cup mayonnaise
- 4 oz can pimentos, with liquid (I decided to omit these but include if you wish)
- 1½ cup sour cream
- 1 bunch chopped fresh herbs (flat leaf parsley, cilantro, chives)
- 2-3 thinly chopped green onions
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground pepper
- 1 teaspoon worcestershire sauce
How to cook White Cheddar Pimento Cheese with Herbs
- In a medium mixing bowl combine sour cream, mayonnaise, and pimentos with liquid (if preferred) until combined. Add worcestershire sauce, salt and pepper. Wash, pat dry and chop fresh herbs and green onions, folding in to combine. Stir in softened cream cheese and then fold in freshly grated white cheddar cheese until just blended. Refrigerate until serving. Enjoy!
I love serving my pimento cheese as an appetizer when we entertain, but it also makes a wonderful food gift when packed in a cute little jar with crackers, a vintage knife and a tea towel. Great for a housewarming or for bringing over to a friend’s house for dinner, or even a new baby meal.
Other classic things pimento cheese is perfect for … packing into your picnic basket or (of course) Masters Sunday viewing. Having grown up on the golf course my whole life with my Dad, I have such a fondness and affinity for the sport so this dish is sort of a homage to the great game.
I was even lucky enough to have attended the Masters with Shane the weekend we got engaged. Even more than I imagined it was so perfect + pristine. The epitome of a golfers dream.
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I hope you enjoy this recipe and that you’ll check out some of our other Southern Kitchen Bucket List recipes.
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