Aunt Pat made the best pimento cheese for family gatherings in Georgia, and it was always a tradition to have her pimento cheese sandwiches at our Masters Tournament parties. I recently worked up the courage to ask her for this cherished family recipe for my own tournament get-together.
Her special twist on the classic Southern dish includes Spice World Chopped Garlic, which she says adds flavor without the pungent bite, and Worcestershire sauce, which gives it a little extra kick. Like any true Southerner, she has a favorite mayonnaise brand and insists it is the only acceptable one to use and the cheese must be hand-grated.
She serves her pimento cheese on white bread with the crusts cut off or with buttery round crackers. Enjoy!
Salt and freshly cracked black pepper or cayenne pepper to taste
Instructions
Combine all ingredients in a bowl and stir gently, taking care to retain the texture of the shredded cheese.
Refrigerate in an air-tight container at least 2-3 hours but overnight is even better!
Stir before serving, add a bit more mayonnaise if needed for the spreadability you desire, and add more garlic, salt, and black pepper or cayenne pepper if needed.
Serves 6 as a “dip” with crackers. When made into sandwiches it makes about 10.
