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.
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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.
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- The Real Deal Banana Pudding
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>> See more delicious southern comfort food recipes <<
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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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
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.
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!