Pimento Reinvented

Mason McIntire

Lemon is a sleek bar that specializes in craft cocktails and zero-proof drinks. Although its food menu plays a supporting role to its drinks, the “Pimento” Cheese steals the show. Mason McIntire, creative director, describes the dish as “a multiverse duplicate of the classic Southern snack.” Indeed, his recipe eschews the traditional pimento pepper and instead features Peppadew. “It has just the slightest amount of heat and offers a lovely sweet and vinegary snap,” says McIntire. He grinds the Peppadew, folds it into a mixture of cream cheese, mayonnaise and a touch of balsamic, then adds a purée of seeded Serrano peppers, introducing a robust yet subtle heat. “Instead of the traditional cheddar, I opted for pecorino. I love its hard texture as well as its distinct salinity and bite,” he says. “It juxtaposes well against the soft, rich cream cheese.”

McIntire gives another spin to this Southern classic by countering its signature creaminess. “We had to figure out a way to bring in a little texture and brightness,” he says. “We added minced celery so that every bite has a nice green snap.” He garnishes the dip with pickled red onion and serves it with saltine crackers. “This dish is a hit,” says McIntire. “People really seem to dig it.”

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