Passed-Down Pimento Cheese

Mary Harper Jones is a banker, a member of the Hermitage Rotary, and a true Southern lady. Her friend Suzie would bring this homemade pimento cheese to the office potlucks, and Mary said it was just “rub-in-your-eyes good”! Claiming it was a secret family recipe, Suzie refused to share it until she moved away. She left the recipe for Mary on a Post-it note saying, “Enjoy!” Of course, Suzie withheld a few of her secrets from the recipe, but Mary added a few of her own and graciously shared them with me. The main thing to remember is freshly grated cheese. The prepackaged already-grated cheese is just not the same. Adjustments can be made for taste with salt, pepper, and the amounts of mayonnaise and sour cream. Some people prefer Miracle Whip to mayonnaise. Feel free to be adventurous like Mary and add a little more sour cream.

This pimento cheese is great on yeast rolls for a party sandwich and in grilled cheese sandwiches to add a twist. Personally, I think this recipe is amazing on fresh potato bread. Mary swears that, even though it sounds awful, this pimento cheese in the form of a wreath on a cracker with strawberry jam in the middle is just the best thing ever. It’s festive too.

8 ounces sharp Cheddar cheese, freshly grated

8 ounces Monterey Jack cheese, freshly grated

1 tablespoon minced onion

1 (4-ounce) jar pimentos, drained

½ teaspoon salt

½ teaspoon pepper

1 cup mayonnaise

1 cup sour cream

In a medium bowl blend all the ingredients with a fork until the spread is your preferred consistency.

Makes 4 cups