When we think of the fundamental dishes that comprise Southern cuisine , classic treats like fried chicken, homemade biscuits and silky grits immediately come to mind. However, the South features a plethora of lesser-known regional food specialties, and theyre largely designed to serve at parties, gatherings and barbecues, all giving a nod to the major Southern emphasis on hospitality.

A prime example of Southern party grub involves cheese-based dips and spreads; youll be hard-pressed to find a social engagement below the Mason-Dixon line that doesnt include a platter of crackers and a specially-seasoned blend of cheeses, spices and condiments. Southern cheese dips come in numerous forms and incarnations, but if youre looking for a solid starting point, we encourage you to sample these three iconic versions.

Pimento Cheese

Arguably the grande dame of all Southern cheese spreads, pimento cheese relies on simplicity.

[Pimento cheese] is a dish that is archetypal in its Southern-ness, in that it could not be more plebeian in its ingredients or the technique required to make it, but it [also] could not be any more comforting or transportive, chef John Currence of City Grocery in Oxford, Mississippi, told HuffPost. I remember my grandmother laughing about the fact that we charged $6.50 for it when we opened. Shed roll over in her grave if she knew it cost $12 now.

In its most basic form, pimento cheese includes shredded cheese (usually cheddar or a blend of processed cheeses), mayonnaise and chopped cherry peppers, also known as pimentos down South. From there, chefs can riff and customize to their hearts content.

When asked about his must-add ingredients for pimento cheese, Currence had a clear answer: The essential ingredient for me is grated onion, added to taste. My mom and grandmother used to grate onion for everything. It eventually fell out of style in cooking and was very much [considered] a housewifey technique. But I love grated onion and use it in all kinds of things. I also tend to lean on pickled jalapeos, and I like to throw everything into a food processor and add a little cream cheese so it can work easily as a spread (without destroying crackers) and on a sandwich.