Pimento Cheese- This southern staple is made with shredded cheddar cheese, mayonnaise, and diced pimentos. It makes an amazing sandwich, dip or spread!
Opinions about the much beloved southern staple Pimento Cheese vary greatly. Basically everyone thinks there grandmother’s recipe is the best and any other way of making it is blasphemy.
Ingredients Used
You’ll find everyone pretty much agrees that mayonnaise and sharp cheddar form the foundation, but beyond that, what should and shouldn’t go into this bright orange spread can be the cause of much debate.
Some people go rogue and use cream cheese as a binder or add Monterey Cheese into the mix. Adding garlic, jalapenos, or pecans? That’s enough to send some pimiento cheese purists into a tizzy!
Among your mayonnaise devotees, you’ll have those strongly in the Duke’s camp and those in the Hellman’s camp. We’re not even going to include those who say the mayonnaise should be homemade in our discussion.
How To Serve
Traditional ways of serving pimiento cheese are on crackers, between 2 squishy pieces of white bread (crusts cut off please), or on celery sticks.
Nowadays, inventive chef’s have gotten wind of this delicious concoction and everything under the sun is being done with it. Pimiento cheese omelets and fritters, macaroni and pimiento cheese, fried green tomatoes topped with pimiento cheese, deviled eggs stuffed with pimiento cheese. It’s all good.
I prefer a pimento cheese that’s on the thick side, just the way I like my hummus. This is just a basic recipe, but feel free to add things in. I’m not a purist. Roasted red peppers work fine instead of pimientos. But then it should be called roasted red pepper cheese, shouldn’t it?
Recipe Tips
For the best tasting Pimento Cheese, grate your own cheese either on a box grater or in a food processor. DO NOT use packaged shredded cheese. It will not taste as fresh plus it contains a coating that prevents clumping that will affect the texture.
If you want it to be spicy, add extra cayenne pepper.
Storage
Can be stored in an airtight container in the refrigerator for about a week.
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Pimento Cheese
Ingredients
- 1 cup mayonnaise
- 1 (4-ounce) jar diced pimentos, drained
- 1 teaspoon Worcestershire sauce
- pinch of cayenne pepper
- 1 (8-ounce) block extra-sharp cheddar cheese, finely shredded
- 1 (8-ounce) block sharp cheddar cheese, finely shredded
Instructions
- Combine all ingredients in a large bowl. Stir together with a wooden spoon until evenly mixed.
- Cover well with plastic wrap and refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Originally published May 1, 2103.
What a wonderful recipe for everyone to try. I grew up in NC and experienced culture shock when I moved to Delaware as a young bride and discovered I couldn’t find pimento cheese in any grocery stores. So I pulled out my old Betty Feezor cookbook (people in the Charlotte, NC area and are a senior, as I am, will know who she was). I had to learn to make my own. I changed and developed it over the years to what my family prefers. That’s what’s so wonderful about this basic recipe; anyone can make it their own!! We like extra sharp cheese, Duke’s mayo, a little onion and garlic powder and celery seed, and a capful of white vinegar. Now I hate grocery store pimento cheese–too much sugar!! Thanks for sharing a wonderful recipe! It bring back lovely memories!!
Just as my grandmother made in Mississippi! My dad however, always added just a pinch of grated onion. Sooo good! We were at a small Southern diner that served their P&C in a warmed mini iron skillet with pita chips.
That was a new twist and quite good as well!
What a rude redneck you are MAM!!!!!
If u don’t like mayo, use Miracle Whip Salad Dressing.
I live in South Carolina with my husband, who has only ever lived in this state. And I have just started to make pimento cheese from scratch, with cream cheese and Duke’s. He loves it! You’re absolutely right about grating cheese just for the recipe.
BTW, you could use some help with proofreading.
Christine, your a rude mofo!
Christine, you can’t be from the south because southern women would not be that rude.
I made this and it was so delicious. Thank you for sharing😋😋
I just moved to Georgia from Arizona. I have a friend from South Carolina who told me about boiled peanuts and pimiento cheese. I have the peanuts boiling right now and I’ll make pimiento cheese after I go to the market tomorrow. Can’t wait to try it!
I am from Florida and grew up on pimento cheese. My grandmother made it half sharp half velveeta until we got older and our palettes too. We liked it that way as children. Now I’m a half new York half sharp kind of girl.
I’m not the biggest mayo lover, but this is still calling my name! Loooooove anything with cheese!
I’ve always been a mayo lover. Miracle Whip is a different story.
No miracle Whip! Hellman’s, garlic powder, grated white American and pimento’s is what I like but I’m going to try the cheddar. Oh and I’m from Southeastern Oklahoma.
Thanks for sharing this.
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I love Miracle Whip. It just adds more zing.
Cheese is my second favorite food and I just can’t like pimento!
Now I’m wondering what your favorite food is 🙂
I’m not going to pretend to know anything about pimiento cheese- I’ve never made it. But this looks yummy and easy… which makes it right up my alley!
I always add a couple tablespoons of jalapeño cream cheese, less mayo, and a few dashes of Texas Pete!!