pate of the south

Name: Pate of the South
Ingredients: 1 1/2 pound(s) extra sharp cheddar cheese, grated; 4 ounce(s) cream cheese, at room temperature; 3/4 cup(s) mayonnise, hellman's works best with this; 1 tablespoon(s) grated yellow onion; 1 teaspoon(s) cayenne pepper; 7 ounce(s) whole pimento, peeled, drained, & quartered

(1 RATING)

40 Pinches

Penny Binker

In the Country, SC

Updated on Nov 20, 2012

A very nice elderly woman who was known for being an excellent cook when she was able to do so, had me to help her make pimento cheese one day. I memorized the recipe and didn't have a hard copy. Then looking in a newspaper, a September 14, 2000 issue, I spied this one & said that IS it, the one I was taught. It was served in a restaurant as a bar specialty, accompanied by flat bread. Don't know if the restaurant is still in business. If it serves this, then my guess is yes, it is still open. I make sandwiches with my pimento cheese.

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Ingredients

1 1/2 pounds extra sharp cheddar cheese, grated
4 ounces cream cheese, at room temperature
3/4 cup mayonnise, hellman's works best with this
1 tablespoon grated yellow onion
1 teaspoon cayenne pepper
7 ounces whole pimento, peeled, drained, & quartered

How To Make pate of the south

Step 1

Place the Cheddar Cheese,Cream Cheese, Mayonnaise, Onion, & Cayenne Pepper in a bowl & with electric mixer beat with flat beater for 1 to 2 minutes on medium speed. (just use your regular generic beater). You only want to mix the ingredients not make them smooth.

Step 2

Add the Pimento & continue mixing until mixture is somewhat smooth. Still be careful to not over mix. This mixture should not be homogenized.
Step 3

Pack the cheese in crocks. (put in whatever container you want & lid it.) Cover with plastic wrap & refrigerate at least 45 minutes before serving. Tightly covered the pate will keep in the refrigerator for 4 days. This recipe can be halved.
Step 4

I have found that roasted red pepper in a jar (red bell pepper that has been roasted) works great in lieu of pimento. Pretty sure the sodium isn't as high either. I like to keep roasted red pepper for putting on top of a piece of toasted garlic bread & thought one night, WHY NOT in the pimento cheese? It works.
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