A recipe for pimento cheese

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The foodie in me can’t help but continue to crave two staples of Southern cuisine: fried green tomatoes and pimento cheese. I found a way to take home the first, thanks to a friend we met in Beaufort who tipped me off to the town’s General Store. There, they sell local green tomato pickles from Low Country Produce, perfect for summer BLTs. As for the second, that same friend shared the secret to creating the best pimento cheese above the Mason-Dixon line…

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The trick? It’s not the recipe that matters, it’s the ingredients. According to him, you can’t just use any old mayo — Duke’s Mayonnaise is where it’s at. The owner of the bed and breakfast we stayed at picked some up for us at the local Piggly Wiggly (along with some pimentos) so that we could mix up our own batch once we got back to New York.

Here’s the recipe we tried from Food 52. The result? Creamy delicious goodness. If I closed my eyes, I could daydream about the Beaufort River with every bite.

(Image 1, 2, 3)

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