Worth-the-Hype Pimento Cheese

I'm going to say something controversial: pimento cheese has gotten way too much attention for what it usually delivers. It's become the spreadable cheese snack that represents the South, but most versions are bland and one-dimensional—a disappointment next to deviled eggs, sausage balls, and cheese straws. The promise of "pimento" spice never shows up, and you're left with something that's just fine when it should be great. So I fixed it. All the usual suspects—cheddar, Monterey Jack, mayo, cream cheese, and roasted red peppers—get plumped up with a healthy handful of V's Nuts. Suddenly pimento cheese has texture, spice, depth, and a personality worth all the hype it's been getting. Don't hate me for the shade. Just give this version a try.

INGREDIENTS

8 ounces sharp yellow cheddar, shredded (roughly 2 cups)

8 ounces Monterey Jack, shredded (roughly 2 cups)

3 ounces cream cheese (roughly ⅓ cup)

⅓ to ½ cup finely chopped roasted red peppers

3 tablespoons mayonnaise

3 tablespoons sour cream

3 tablespoons cider vinegar

½ teaspoon kosher salt

⅔ cup finely chopped V’s Nuts

METHOD

In the bowl of a standing mixer fitted with the paddle attachment, mix the cheddar, Monterey Jack, and cream cheeses for about 30 seconds, or until they form a big creamy clump. Then add the roasted red peppers, mayo, sour cream, vinegar, and salt and paddle a minute longer. You want everything to come together and essentially warm up a bit. Last but not least, add V’s Nuts and paddle just to incorporate.

This, and all cheese you want to really taste, is best served at room temperature.

LET’S TALK ABOUT CHEESE

Don’t ever let me catch you with a bag of pre-shredded cheese unless you plan to melt it into a dish so basic the cheese doesn’t even matter. And please, please, please don’t turn to the pre-shredded dark side when what you’re making hinges on the quality of the cheese. The pre-shredded stuff is the lowest common denominator in the cheese world, plus it’s coated in a non-clumping agent that further solidifies its uselessness. So when it matters (which is always), buy cheese in blocks and break out your grater.