Pimento Cheese

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Pimento Cheese- This southern staple is made with shredded cheddar cheese, mayonnaise, and diced pimentos. It makes an amazing sandwich, dip or spread!

Pimento Cheese in a bowl surronded by crackers.

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.

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!

Bowl full of pimento cheese surrounded by crackers.

 

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.

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 pimiento 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.

 

Pimento Cheese Sandwich on a white plate

 

Try These Other Delicious Pimento Cheese Recipes:

Pimento Cheese in a bowl surronded by crackers.

Pimento Cheese

Course: Appetizer, Lunch
Cuisine: Southern
Keyword: cheese
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 10
Calories: 338kcal
Pimento Cheese- This southern staple is made with shredded cheddar cheese, mayonnaise, and diced pimentos. It makes an amazing sandwich, dip or spread!
Print Recipe

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 ingredinets 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

If you want it to be a little less thick, add more mayonnaise.

Nutrition

Calories: 338kcal

Close-up of pimento cheese with crackers

Disclosure: This post contains affiliate links.

Originally published May 1, 2103.

9 thoughts on “Pimento Cheese

  1. 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.

  2. 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!

  3. 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.

  4. 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!

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