Pimiento cheese. Everybody knows pimiento cheese. Right?
Wrong. Not long after BeeBop and I got married and were immediately exiled to the cold, cold Northeastern United States by the U. S. Navy, I was shocked, shocked I tell you, to find out that there were actually people in the world who had never even heard of pimiento cheese. I found this unbelievable, being as it was that pimiento cheese was a staple in every southern household that I knew anything about. Pimiento cheese sandwiches were as common to our childhood as peanut butter is to most. It was something that our moms could make up quickly, spread between two pieces of soft white bread, feed us lunch and be back to the hundreds of tasks they still had to complete that day. It also made appearances as hors d’oeuvres when stuffed in a stalk of celery or spread on a cracker.
Pimiento cheese is a remarkably simple recipe that uses very common ingredients that are nearly always on hand. My basic recipe follows. Once you’ve mastered the basic you can do a little embellishing (a tiny dash of garlic powder, a dash of cayenne, or maybe a few chopped green olives) but don’t stray too far. Otherwise it’s not pimiento cheese any more, but just some fancy cheese spread. Pimiento cheese is not meant for fanciness.
Here’s what you need:
8 oz. sharp cheddar cheese, grated
4 oz. jar chopped pimiento, well drained
6 tblsp. mayonnaise
salt and pepper to taste
Here’s what you do:
Grate 8 ounces sharp cheddar cheese. I’m making a half recipe in the photos here, so yours will look like more if you’re following the full recipe.
Add the pimientos.
Add the mayonnaise. I use Duke’s. It’s made by people who really know what mayonnaise is supposed to taste like.
Add salt and pepper to taste. Using a fork, mix all ingredients together.
Enjoy as a spread on crackers, in a sandwich or stuffed in celery. I like it best on marbled rye with a few potato chips and some pickled okra on the side.
Download a printable copy Pimiento Cheese.
{ 29 comments… read them below or add one }
Please instruct your followers to completely drain the chopped pimento. It’s gross if it’s watery.
I always add a dash of cayenne. I had a delightful pimento cheese sandwich last night for supper. Toasted fresh sourdough bread from a local bakery, and added sliced ham that I baked for Sunday dinner. It was so satisfying that I fell right asleep on the sofa.
Now, if you can just inform the masses of the delights of pineapple sandwiches, tomato sandwiches and the like, you will have performed a true community service.
As always, the pictures are fun.
Miss P
It reminds me a bit of the crustless tea sandwiches that my mum makes. She grew up in Jamaica and her grandparents grew pimento for a living. She would make pimento cheese by mixing the pimentos with cream cheese. Sometimes she puts a gherkin pickle in the sandwiches as well. Yum!
I love pimento cheese. My aunt in the Phlippines would make some really good batches and I end up eating almost half. It was that good. I wish I had some right now. This has brought back some fond memories.
I was also shocked to learn about the mystique of Pimiento Cheese. I make large batches, when I make it because everyone in my family is quite passionate about it. It will be stuffed into celery, dipped, spread, melted, and in general eaten for every meal until it is gone.
I have never met a homemade Pimiento Cheese I didn’t love!
Really? We thought that pimento dip was melted? this is really easy? we love the oldies but goodies…keep them coming. best, s
i didnt know that making pimento cheese was this easy & can be done at home. i am never going to buy it again.
i just realised that your earlier posts are not there.. can i ask how come?
Great Southern sandwich filling! It must be genetic because I never served it to my girls, yet whenever they did have it, they loved it.
I am one of those poor people from the North who didn’t know about pimento cheese until I moved to the South. I don’t like the store bought, but do like homemade. I’ve thought about making it, but never had a recipe. Now I can’t wait. Thanks! And I’ve learned about tomato sandwiches too
yay! Tennessee girl who has just discovered her love for pimiento cheese…I felt like an outcast growing up, not liking it! I’ve also started putting a little shredded mozzarella in mine, it makes a nice color contrast with the cheddar. also a little bit of dill.
on another note, THREE CHEERS for pickled okra! we’re growing our own mostly just so we can make homemade jars…and fry it, of course
This pimiento cheese sounds really tasty! I bet it would make a great grille cheese sandwich.
My goodness you’ve gotten alot of comments on this! Just wanted to tell you that A & I were checking out the blog and he says: “My two favorite things of NaNa’s cooking are Banana Puddin and Pumpkin Pie.” Interestingly enough, I don’t think I could FORCE him to eat either of those things at home. LOL!
This was always a favorite.
Unbelievably simple and delicious. Obviously I’ve had a deprived childhood ‘coz I never had pimento cheese sandwiches … *sob* … will have a word with mom abt that! And will grab a jar of pimentos on my next trip to the grocery store!
There’s lots of flavor in the pimento juice, so I never drain them, particularly a good brand like Mario. I use 4 ounces of pimentos per pound of cheese. Rule number 1 is to chill the pimento cheese overnight before serving to allow it to firm up and for the flavor to develop. A couple of very good deli restuarants clued me in on using the juice.
FoodScout – Thanks for the comment. However, I don’t like the way the juice thins out the pimiento cheese. I like mine quite thick and at room temperature. But, to each his own!
Yes, I serve it at room temperature, also, but always chill it overnight before the first serving. It turns out incredibly dense and spreadable. But you’re right, there are as many techniques and recipes for this as there are people. Your article is excellent and the pictures are terrific.
I cream together a half-block of cream cheese with the 4 oz of pimientos and juice, add finely diced jalapenos (deseeded) and then the grated sharp cheddar to desired thickness. A dash of hot sauce never hurts either!
I use about half mayo, half cream cheese. Because it makes it more thick, I may be able to incorporate some of the pimento juice in, too. And I HIGHLY recommend putting pimento cheese on a burger hot off the grill (or out of the skillet) instead of sliced cheese.
I have put pimientos on my shopping list….RaeDi
Thanks for pointing out that the pimientos should be drained. I went back and corrected that. You’re right – it’s not so pleasant if it’s watery.
Maybe I should do one on all the uniquely southern sandwiches we had growing up. Pimiento cheese sandwiches, tomato sandwiches, pineapple sandwiches, banana sandwiches. Still love those banana sandwiches!
The gherkin sounds like a good addition. I’ve seen a few recipes that use half cheddar and half cream cheese. That sounds good, too.
Thanks for stopping by!
So glad I brought up a pleasant memory for you. I think that’s the best part of cooking the old tried and true recipes. Bringing back those memories of friends, family, and good times.
Jean, maybe you came to the blog through the link for just the pimineto cheese recipe? If you will click on “Never Enough Thyme” at the very top it will take you to the main page and you should see all the other posts there as well.
Thanks for stopping by!
i meant the recipes posted in jan & in 2008
Jean,
I just started the blog in February 2009, so there would be no posts prior to that time.
I usually make several pints of pickled okra each summer. I’ll try to remember to post the recipe when I do them this year.
Thanks, Kevin. Oddly enough, I don’t like it grilled…go figure. I think it’s the mayo content. Just my two cents, you may really like it a lot!
That’s so funny! I didn’t even know he liked Pumpkin Pie!! I’ll make him one next time he comes!
Do pick up some pimientos and try it. You’re sure to like it! Promise.