I don’t know exactly when or where I first tried this dip but it was sometime in the 1970s. I always thought of it as a Michigan thing – I used to spread it on celery sticks, but apparently it’s more of a Southern thing, commonly spread between two slices of white bread.
Recently, pimiento cheese has had a renaissance and can be found in popular food magazine recipes and on the menus of top restaurants in metropolitan cities. All I can say is that this dip reminds me of 1970s party food, appearing next to the likes of spinach dip (nestled in a hollowed-out pumpernickel loaf), green goddess dip with crudités, mushrooms stuffed with deviled ham, cheese logs, bacon-wrapped water chestnuts, deviled eggs and Swedish meatballs.
A concoction of cheese, mayonnaise and pimientos doesn’t sound appetizing. Somehow these ingredients shouldn’t work together, but they do and I can’t stop eating Pimiento Cheese Dip. I keep going to the fridge thinking, “I’ll just spread a little bit on one more cracker, then I’m done,” but one more cracker has led to several more and the bowl is now almost empty.