I care a lot about butter. It is something that I always have in my fridge, no matter what, often in multiple forms. I usually have two, in fact, one kind of butter for baking and cooking, and one for spreading and using where the flavor really matters. Last year, I tried 14 kinds of fancy butter to find the best one, and got to try a $60, extremely rare butter that is almost entirely bought up by Thomas Keller.
Even if you’re not an avid devotee of the Inside Trader Joe’s podcast, chances are you heard (or read) about one of their most anticipated releases of the year: Pimento Cheese Dip.
You can smear it on crackers, spread it in sandwiches, drop a scoop on a salad, or even stuff it in tomatoes. Chicken salad is one of our favorite light protein sources and, bound together with a generous portion of mayonnaise, this simple Southern dish is so easy to love.
It wouldn't be an exaggeration to say that Southerners are crazy for pimiento cheese. We put it in sandwiches, slather it on crackers, melt it in grilled cheeses, and find endless creative ways to reinvent this classic spread. I first tried pimiento cheese a few years ago, when I'd just moved to the South. One taste and I was hooked. Each week, I scope out the artisanal pimiento cheese stand at my local farmers’ market and snag a sample.