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magazine pimento cheese dip
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While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious.
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This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.
5.0
(5)
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Editor's note: The recipe below is excerpted from Hollywood Dish by Akasha Richmond.
When I catered Billy Bob Thornton's Christmas party one year, he whipped up some of his special soy — based pimento cheese sandwiches for all of us cooking in the kitchen. The following summer when I catered Billy's birthday, I made the sandwiches as an appetizer and served them with a cream of tomato dip — an idea that my friend Sergio Gomez gave me. When Emeril Lagasse made pimento cheese on his show, he told the audience that when you're in the South as a guest in someone's home, and they bring out the pimento cheese it's a special thing, so I was really honored when Billy made this dish for me.
Note: Any leftover dip, can be thinned out a bit with more soymilk and served as soup. When I cater parties I place the dip in small shot glasses or demitasse cups, and slice the sandwiches into long strips and serve them on top of the glasses. I also like to slice a small baguette thinly and use that to make the sandwiches.
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Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.
4.6
(4.6)
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The “pâté of the South,” pimento cheese is the epitome of a summer picnic delight. Everyone has a slightly different recipe, but the primary ingredients remain the same. Don’t be tempted to buy grated cheese, because the end result won’t be creamy enough. Try this stuffed in tomatoes, slathered on a celery stick, or (one of my favorites) straight from the bowl on a spoon.
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The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimento.
4.0
(3.75)
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Not all pimento cheeses are created equal. Chef Justin Sutherland of Handsome Hog, and other popular restaurants across the Twin Cities, uses Tillamook Sharp Cheddar for maximum flavor in this southern staple made into a midwest mainstay.
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In its usual form, pimento cheese is a blend of mayonnaise, sharp Cheddar cheese, and pimentos that induces nostalgia. Here, made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven, it dresses up for a party with a nod and a wink.
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Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.
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Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.
This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."
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We love the way this recipe revamps a standard BLT.
4.4
(4.39)
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This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.
3.5
(3.53)
Articles
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Shopping
Callie’s fiery pimento cheese is just like my mom’s—except spicier.
Megan Wahn
Culture
Some filmmaking pimento cheese enthusiasts tried to figure out what makes the spread so special.
Andrew Knowlton
Culture
Dear BA Foodist: A lot of the hosts of holiday parties I've been invited to this year are requesting I bring a dish. I don't want to take anything fancy or expensive. Any suggestions?
Andrew Knowlton
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken
Culture
The recipe at the Masters has...changed! Plus, drinking bull's blood, the beauty of salt mines, the meanness of Londoners, and more in today's roundup of food news
Sam Dean
Culture
When I moved to New York City several years ago, it took all the southern charm I could muster to convince friends to try my homemade pimiento cheese.
Andrew Knowlton
Videos
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No time to cook? We've got you covered. With 10 basic pantry items and 15 express line ingredients, you can make a week's worth of quick dinners with very little time.
Spice up your grilled cheese game with some pimiento cheese and apple-cherry chutney. We promise you there will be no regrets. http://weigt-finish.today/recipe/grilled-pimiento-cheese-sandwiches-with-apple-cherry-chutney
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Bon Appétit spends a day on the line with chef Salvatore La Rosa at Salvo’s in NYC. What started as Sal making sandwiches in his home kitchen, delivering them himself, has now evolved into a brick-and-mortar shop making 100+ sandwiches a day. From eggplant parm and fried mortadella to slow-cooked Neapolitan ragù, see how a one-man operation became a neighborhood favorite.
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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You don't just taste it, you feel it. Check out Philadelphia cream cheese's Cheesy Artichoke Appetizers recipe.
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.