A Southern Dish by Marriage

 

 

 

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

I was born in Omaha, Nebraska.  I married a man whose family came from Texas.  I grew up with meat and potatoes and a HUGE garden.  My Husband had corn bread and grits, and black eyed peas!  In the 33 (almost 34) years we have been together, I have learned to love MANY Southern dishes.  One of my favorites is Pimento Cheese.  His Mom made it and spread it on celery.  It was delightful.  In later years, I have found it in containers at Walmart.  It is a treat that we have saved for road trips.  I have made it from scratch, but it tends to be pretty high in fat and sodium.  I have found a way to make it now with lower fat cheeses and lower fat mayo, cream cheeses, etc… that still has a great flavor without all of the guilt.

The one part of the recipe that absolutely needs to be followed it the part where you shred your cheese.  If you use the shredded cheese in a bag—it makes a big difference in the recipe.  It is worth the trouble!  Also, I have found that I can use 1/4 less the amount of cheese if I use Cabot’s Seriously Sharp Cheddar, because the flavor is really great!