Homemade Southern Pimiento Cheese is a true classic. With simple ingredients of sharp cheddar cheese, pimiento peppers, and mayonnaise it can be whipped up in minutes and used as a sandwich filling or a spread. Once you try my recipe, you may never want store-bought again.
Classic Pimiento Cheese. That delectable combination of cheddar, mayonnaise, and pimientos affectionately called “Paté du Sud,” or southern pâte. Everybody knows pimiento cheese. Right? Wrong.
Not long after BeeBop and I got married and were immediately exiled to the 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 since pimiento cheese was a staple in every southern household within my acquaintance.
Pimiento cheese sandwiches were as common to our childhood as peanut butter and jelly is to most. It was something that our mothers 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.
It is a remarkably simple recipe that uses very common ingredients that are nearly always on hand. My basic recipe follows.
Once you've tried the basic recipe 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 anymore, but just some fancy cheese spread. Pimiento cheese is not meant for fanciness.
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Why We Love This Recipe
- Total time, 10 minutes
- You can't get more southern than this
- Versatile - use for sandwiches, snacks, and appetizers
Ingredient Notes
- Pimientos (make sure they're well drained; purchase diced pimientos to make your life easier or chop up the sliced or whole ones)
- Cheddar cheese (I use only sharp cheddar; some cooks use a mixture of cheddar with Monterey Jack and cream cheese but I think those milder cheeses just dilute the flavor and result in a bland tasting end product)
- Mayonnaise (use an excellent purchased brand or make your own homemade)
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How to Make Classic Pimiento Cheese
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Grate the Cheese
STEP 1. Grate the cheddar cheese.
Pro Tips
- You simply cannot use the pre-shredded cheese for this recipe. It contains anti-caking agents that prevent clumping together and it will not result in the correct texture.
- You can use your food processor to make quick work of the grating. Personally, I just grate it on a hand grater. It's way easier to clean up than disassembling the food processor.
Add All Ingredients
STEP 2. To the grated cheese, add the diced pimientos along with the mayonnaise, salt, and black pepper to taste.
Pro Tip
- I always use Duke's mayonnaise. It's made by people who know what mayonnaise is supposed to taste like.
Mix Well
STEP 3. Using a fork, mix all the ingredients together. Mixing with a fork helps retain the texture of the shredded cheese. Some people use a hand mixer, but that breaks down the cheese too much for my taste.
Enjoy your pimiento cheese in a sandwich, as a spread on crackers, or stuffed in celery. I like it best on marbled rye with a few potato chips and some pickled okra on the side.
I know lots of people who enjoy it in a grilled cheese or on a burger. Frankly, I don't like it warmed up at all. It completely changes the texture and taste in my opinion. I think it's best enjoyed cold or at room temperature.
Pro Tip
Serve the pimiento cheese immediately or store it in the refrigerator. After being chilled, you may find that it has solidified a bit and needs an additional tablespoon or so of mayonnaise stirred in to bring it back to the correct consistency.
How to Serve
There are loads of ways to serve pimiento cheese. Make a sandwich by spreading a generous amount between two slices of soft white sandwich bread, good sourdough, some fantastic whole wheat, or my favorite marbled rye. Or serve it at your next party as a spread with crackers, or stuffed into celery sticks. It's all good.
Substitutions and Variations
As I mentioned above, making too many changes to this recipe results in something that is no longer Pimiento Cheese and has become a fancy cheese spread. There are, however, a few things you could possibly do that wouldn't mess up the basic recipe too much.
- For a cheesier flavor, substitute half the sharp cheddar with extra-sharp
- For a spicy version, add one-fourth to one-half teaspoon cayenne pepper
- Some people enjoy a little grated onion or a ¼ teaspoon garlic powder mixed in (I don't, but you might)
- If you insist on a lighter version, substitute low-fat alternatives for the cheese and mayonnaise
- If you just don't like mayonnaise, well then maybe this recipe just isn't for you :-)
FAQs
"Palmetto cheese" is a commercial brand of pimiento cheese sold in grocery stores across the south. It's fairly bland and mild tasting in comparison with homemade.
Yes, of course. This recipe easily multiplies.
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Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
Pimiento Cheese
Ingredients
- 8 ounces sharp cheddar cheese grated
- 4 ounces diced pimiento well drained
- 6 tablespoons mayonnaise
- salt and pepper to taste
Instructions
- Grate the cheddar cheese.
- Add the pimientos, mayonnaise, salt, and pepper.
- Using a fork, mix all ingredients together.
Notes
- Don't use the pre-shredded cheese for this recipe. It contains anti-caking agents that prevent clumping together and it will not result in the correct texture.
- A food processor will make quick work of the grating but requires more clean up than a simple box grater.
- Mixing with a fork helps retain the texture of the shredded cheese.
- Serve the pimiento cheese immediately or store it in the refrigerator. After being chilled, you may find that it has solidified a bit and needs an additional tablespoon or so of mayonnaise stirred in to bring it back to the correct consistency.
- Make a sandwich by spreading a generous amount between two slices of soft white sandwich bread, good sourdough, some fantastic whole wheat, or my favorite marbled rye. Or serve it at your next party as a spread with crackers, or stuffed into celery sticks.
- For a cheesier flavor, substitute half the sharp cheddar with extra-sharp
- For a spicy version, add one-fourth to one-half teaspoon cayenne pepper
- Some people enjoy a little grated onion or a ¼ teaspoon garlic powder mixed in
- If you want a lighter version, substitute low-fat alternatives for the cheese and mayonnaise
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Memom2-7 says
SE Georgia girl here. Excellent recipe. I have to admit I read it to see what variations had been made to the Pimiento cheese of my childhood. NONE. Read thru the comments because I knew sure and certain most women posting would have some changes to make or versions that were as delicious. It’s our Southern way. We proudly set a dish down on the buffet line at church. Afterwards during kitchen cleanup compliments abound with requests for the recipe. Then we all start telling how we make the same dish or “have you tried” or “I’ll tell you what will kick it up a notch”. Ain’t we Southern women a trip. Oh. Did you want to know MY contribution? Well, anyway here it is. Crushed pineapple and chopped pecans. Turns everyday PC into wedding shower PC. Now on to baking these Tea Cakes as that’s what I came here for anyway.
Lana Stuart says
Yes, we know a good basic recipe and how to "fancy it up," don't we?
Mike Carrington says
Like the others, My Mother made this for us all the time and you can usually find a mixing bowl of it in my refrigerator. But Mom also modified it a little just by adding a little finely chopped onion. There is a hint of a crunch plus an added flavor.
Kim says
Thanks for the stuffed celery reminder—my mother used do that! That’s how my family always made pimento cheese and I do, too, but I discovered a little cream cheese tricks my son into thinking there’s no mayo in it. Sometimes I add a little garlic powder, onion powder, and maybe a dash of Coleman’s mustard powder for a bit of tang (that doesn’t taste like prepared mustard). Even a little diced jalapeño or chipotle have made their way into it. I think the trick to add-ins is to not overpower the cheese and pimento flavor. Oh, and I have also used half sharp cheddar and half smoked Gouda for a smokey flavor. So much you can do with pimento cheese! I love your heritage recipes! (You caused me to destroy my kitchen making fried chicken last week, but it was worth every bit of the clean up!)
Lana Stuart says
I'm so glad you enjoy the recipes, Kim! Some of those old recipes are the very best, I think. Sorry about the kitchen -- but I know just what you mean. It can be a little bit messy, can't it?
Angelina says
Your recipe sounds good, and easy to make. Mine is a little more involved, using a pkg. of orange Sharp Cheddar & an 8 oz. block of Extra Sharp White Vermont Cheddar (grated) & Cream Cheese. Some "Duke's" Mayo is also added, Pimento (drained well), salt (optional) and pepper, This recipe was 'apparently' served in the old Tea Houses in Savannah, GA. Pimento Cheese is delicious any way you serve it, but we especially like it spread on the bun of a Hamburger, or to make a Grilled Cheese Sandwich out of it. Would you believe that I read a recipe (from a Blogger) where she adds Mustard into it?! Then again, she adds Mustard into almost everything you'd mix up with a spoon :-(
Lana Stuart says
That sounds delicious, too, Angelina. But not the mustard. No mustard in the pimiento cheese, please :-)
Elizabeth Conboy says
Yes indeed, I believe in adding mustard to pimento cheese! Also, I shake in a few drops of Tabasco Pepper Sauce, just to perk it up. If you try this and don’t like it, please send it to me! Liz