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 southern staple in every household of 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 rib 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.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: None
Total Time: 10 Minutes
Servings: 4
Primary Ingredient(s): Sharp Cheddar Cheese, Diced Pimientos, Mayonnaise
Skill Level: Easy
Why I Recommend This Recipe
- Total time start-to-finish: 10 minutes
- You can’t get more southern than this
- Versatility – use it for sandwiches, snacks, and appetizers
WHAT PEOPLE ARE SAYING …
“I loved the pimento cheese spread my dad would eat as a snack with crackers when I was a little girl.”
— Shelby
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 such as Duke’s, or make your own homemade.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see Pimiento Cheese on pages 4-5 of my cookbook, My Southern Table! Get your signed copy today.
How I Make Classic Pimiento Cheese
Grate the Cheese
STEP 1. Grate the cheddar cheese.
👉 PRO TIP: 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. In a medium bowl, add the grated cheese and diced pimientos, along with the mayonnaise, salt, and black pepper to taste.
👉 PRO TIP: I always use Duke’s mayo. 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 an electric 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 sandwich 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 immediately or store 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.
Storage
Store your pimiento cheese in a covered container in the refrigerator. It will last for at least a week. It will not freeze well, however, so enjoy it while it’s fresh.
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 cheddar cheese.
- For a spicy version, add one-fourth to one-half teaspoon of cayenne pepper or a few dashes of hot sauce, such as Tabasco.
- Some people enjoy a little grated onion, a tiny pinch of onion powder, or a 1/4 teaspoon of 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 don’t like mayonnaise, well, then maybe this recipe just isn’t for you 😊 .
Questions About Pimiento Cheese
I’m glad you asked! According to Southern Living and the Merriam-Webster dictionary, the preferred spelling is p-i-m-i-e-n-t-o. Yes, with that extra “i”. Plus my favorite brand, Lindsay, spells it that way right on their jars. That’s proof enough for me.
“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.
With apologies to my fellow Southerners, I have to tell you that pimiento cheese was actually created in New York. Yep. It started out as a combination of cream cheese, mustard, chives, and pimientos. However, it quickly made its way south, where we perfected it and claimed it as our own.
More Recipes You’ll Like
- The Real Deal Banana Pudding
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>> See more delicious southern comfort food recipes <<
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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
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 2, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I finally tried this recipe today and it was delicious! It was smooth with just the right balance of pimentos and cheese. The prep time was accurate for me. Thanks for the tasty recipe!
My pleasure! So glad you enjoyed it.
I was sooo delighted to read your article and recipe about pimento cheese. When I moved to Delaware in the mid-70’s, I was culture shocked to find I couldn’t find pimento cheese in the grocery stores in Wilmington, DE!! I pulled out my old Betty Feezor cookbook and adjusted her recipe to our liking. Mine is about the same as yours. We love extra sharp, freshly grated cheese, Duke’s mayonnaise, and a few extra spices. When I was lucky to be able to move back South, I found the pimento cheese offered in our local grocery stores had tooo much sugar. So I continue to makes ours fresh from scratch!! Love your blog!! Thanks so much!!
I’ve tried store-bought pimiento cheese a few time over the years and never found one that I liked. My mother never bought it, only made it fresh from scratch. Like you, I think they’re all far too sweet. Pimiento cheese is definitely savory.
This is just how I love it – All of the “fancy” people add cream cheese. I just don’t like it. I love my mama’s South Georgia “menter” cheese on soft white bread – made just like yours.
This is my favorite, too. Really simple, quick and easy!
I was grown before I knew you could buy pimento cheese at the grocery store. Always have some in the fridge. And yes no other mayonnaise but Dukes!
I totally agree!
I have to jump in here and add an ingredient that no one else adds. My mom always used her old fashion hand grinder to make pimento cheese. As a kid I was always fascinated to watch her shove the cheese, pimento and sweet pickles into the grinder and see it emerge crushed together. Every time I see a recipe for pimento cheese I read through it and there are no pickles. Mom would even add a little pickle juice at the end plus a bit of sugar not to mention the two or three saltine crackers that disappeared into the grinder in the final step. She added those to clean the blades of the grinder. I make it in the grinder too and always add the crackers. It was such a treat to spread it on that nice soft Wonder Bread.
That’s very interesting! I’ve never heard of anyone adding sweet pickles or sugar to pimiento cheese.
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.
Yes, we know a good basic recipe and how to “fancy it up,” don’t we?
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.
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!)
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?
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 :-(
That sounds delicious, too, Angelina. But not the mustard. No mustard in the pimiento cheese, please :-)
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
Velvetta Pimienta Cheese – Recently came across Myron Mixon’s (Winningest Man in Barbecue) recipe for Velvetta Pimiento Cheese.
He uses Velvetta, pimiento not drained, sugar & black pepper (although I cut way back on these two ingredients). Not giving up on the old standard, but his is a pleasant change. My family & friends love it. Hope you give it a try.
Pimento cheese! I grew up with this very recipe and always used Duke’s mayonnaise. A small amount of pimento juice and a pinch of sugar mixed together with cheese and a pinch of black pepper then refrigerated overnight and served at room temperature is THE best.
Duke’s mayonnaise spread on 1 side of 2 slices of bread, with drained, crushed pineapple for the filling, makes the best of sandwiches. Vidalia Onions sliced thinly as another,delicious filler. As long a Duke’s is used, you can put just about anything between 2 pieces of bread and it’s “Gooder than snuff and not half as dusty”.
Lana – was there a recipe that used Velvetta? I personally like cheddar, but I have memories of watching some mother in the neighborhood grate a big, old block of Velvetta.
I don’t think I’ve ever heard of making it with Velveeta, Linda. I just like sharp cheddar in mine.
Velvetta Pimiento Cheese – Check out Myron Mixon’s recipe(winningest man in barbecue). It’s different from the old standard in that he uses Velvetta, does not drain the pimiento, and sugar. I cut back way on the sugar though. Give it a try, you won’t be disappointed. Not giving up on the old time recipe, but it’s always nice to try something different. Hope you will too!
Cut way back on the black pepper also in Myron’s recipe. (Sorry)
Kevin – grilled pimento cheese sandwiches were one of my mother’s favorites. After she toasted them in a skillet with butter, she’d pry the sandwich open and add a crispy piece of lettuce. Pretty darn good.
oh goodness, I have to have pimento cheese and celery tonight
It’s one of my favorites, too, Paula. Enjoy it!
Tracey and Musingegret commented on the added cream cheese. I grew up on my mom’s home made pimento cheese that has a little bit of onion in it. We now buy our pimento cheese (I always hated “store bought” before) from Costco. They carry the St. Pawley’s Island brand, original and jalapeno. It is beautifully creamy. I finally figured out that they add cream cheese when I dipped into a carton and found a chunk of cream cheese that hadn’t been fully incorporated.
I’ve had it with some cream cheese added a couple of times, Donna, but I really prefer it with the chunky texture from grated sharp cheddar.
This is even better if you drain and chop a jar of roasted red bell pepper or roast your own! Also really good if you add chopped bread and butter pickles. I never make the same twice and my family always loves it, no matter what!
Try adding a little Ro-tel to your batch…yummy! I make large batches…half sharp cheddar, half mild, cheddar, and usually a can or two of Ro-tel…everyone raves!!
I loved the pimento cheese spread my dad would eat as a snack with crackers when I was a little girl. I am sure this would be even better!
I just recently heard of pimiento cheese had have wanted to try it ever since. Thanks for the reminder and the ideas. I just thought to serve it on crackers, but I would kind of like to try it in a sandwich! :D
Megan – Pimiento cheese is such an ingrained part of me from childhood. It’s just always been there and now that it’s being discovered outside the South, it’s so interesting to see the different reactions to it. Most people really like it!
Great dip idea…love it!
Never heard of this! But then, I am from Washington. We like our seafood here! But I can hardley wait to try!
Hi Doreen. We love our seafood here in Georgia, too! Pimiento cheese is a staple of southern food. Try it. You might like it!
Thank you so much for your site! Love to cook and I’m from Mobile,Ala ,but moved to Naples Fl and your site helps me not to miss home to much! There is nothin as good as southern food’!
I have put pimientos on my shopping list….RaeDi
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 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!
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.
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!
I’m with you on the temperature of pimiento cheese. And this recipe you posted is THE classic pimiento cheese recipe, from my Southern childhood in 1950s Atlanta
Also – a tip which works for me. A couple years back, in a fit of laziness, I made pimiento cheese with pre-grated (shredded) cheese. It tasted different. Next few batches, same thing. I discovered that when Kraft, or whoever, shreds and packages cheese they dust it with some kind of starch so it doesn’t clump together in the package. That is the different taste I found objectionable – slightly flat.
So, if anyone decided they didn’t like this pimiento cheese recipe, please try it with cheese you grate yourself. It really does make a big difference.
Yes, Branch, you’re absolutely right. The shredded cheese is dusted with cornstarch. It will not work in pimiento cheese. You really need to grate it either by hand (my preference) or in a food processor.
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.
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!
This was always a favorite.
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!
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
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 :)
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 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?
Really? We thought that pimento dip was melted? this is really easy? we love the oldies but goodies…keep them coming. best, s
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!
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.
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!
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 would be so wrong if I didn’t share this: when in Dallas, go to the Highland Park Pharmacy, sit at the counter and order the “Palm Springs”. Best ever grilled pimento cheese sandwich…hot crispy bread, cold pimento cheese, pickles on the side.. And get a choc milkshake to share, real ice cream and milk no powder “crap”. Makes me want to drive the 3 hours to Big D!