The so called pâté of the South isn’t really very Southern at all. No, pimento cheese got its start up North—in New York, in fact—as a product of industrial food manufacturing and mass marketing. Like other food items though it was perfected in the South. There’s a multitude of pimento cheese recipes out there, but we’ll start with this basic one and introduce fancied up one’s later.
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
1 tablespoon grated onion with juice
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1½ cups lightly packed shredded sharp yellow cheddar cheese
1½ cups lightly packed coarsely shredded sharp white cheddar cheese
In a medium bowl add the mayo, pimentos, onion, Worcestershire sauce, salt, pepper, and cayenne together. Fold in the cheeses to thoroughly combine. Cover and refrigerate for a few hours before serving to allow the flavors to meld.