Pimento Cheese

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I love my Southern heritage.  Its culinary treats from barbecue to biscuits have enriched my life.  There is so much to love and eat!

I think it is safe to say that every true southerner has a recipe for pimento cheese.  There are acceptable versions of it in the store, but there is nothing like homemade pimento cheese.  

Southerners eat this stuff like peanut butter.  Whether it is on crustless white bread for a garden party, stuffed in celery for bridge club, or served with good butter crackers for a football tailgate, they eat pimento cheese by the bucket loads.  And I understand why.  Cheese, mayonnaise, sweet peppers, and hot sauce...what's not to love?

Fortunately, I am able to share my Southern roots with my husband and children to expand their culinary world.  They love this stuff!  Actually, my children do not know life without it.  They were eating pimento cheese when they were babies.  We mostly eat it with crackers, but I enjoy it on white bread with a thin slice of ham.  Yum!

There are countless recipes out there for pimento cheese.  I feel like I have tried them all.  But this one is the keeper!  I keep the heat to a minimum for the kiddos and serve extra hot sauce on the side.  To turn up the heat, add some diced pickled jalapeños.  Just remember, like my Sweet Onion Cheddar Spread, get the good stuff and grate it yourself.  It makes a difference.

So, whether you are from the North, South, East, or West, serve this at your next party or get-together.  Because even if your guests have never heard of pimento cheese, they will quickly hop on board!

Pimento Cheese
makes 2 cups

1/2 pound (8oz) extra-sharp white Cheddar cheese, grated by hand
1/4 cup grated Parmesan cheese
2-2oz jars of pimentos, undrained
1/2 cup mayonnaise (I use Hellman's)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco hot sauce
1/4 cup pickled jalapeños, diced (optional)

In a medium bowl, combine the Cheddar and Parmesan cheese.  

In a small bowl add the mayonnaise, pimento, Worcestershire, Tabasco, black pepper and optional jalapeños.  Stir until combined.  Add the mayonnaise mixture to the cheese mixture and stir until completely combined.  Refrigerate for at least 2 hours for the flavors to develop. Let the pimento cheese come to room temperature before serving.  Serve with crackers, on white bread, or as a dip with crudité.  Enjoy!

Source: Adapted from Mary Jane Dishes It Out, by Mary Jane Lawerence


  1. what a delicious blog! here is so many inspirations!

    have a nice time,

  2. I'm a fellow southerner, but sad to say that I didn't have a homemade recipe...until now! Thanks Nicole:)

  3. Paula- Dziękuję (my husband is Polish). I appreciate you taking the time to comment:)

    You are welcome. Enjoy the recipe.

  4. Okay - so I've never had this before! I guess this means I'm on board to give it a go! Can't wait

  5. Eva-
    Yeah! I love introducing new dishes to people. I hope you enjoy it.

  6. I didn't know Pimiento Cheese was Southern until a few years ago! I thought everyone ate it. You are right about grating cheese by hand--it makes ALL the difference. And your photo is gorgeous.

  7. Sage Trifle-
    It is hard to believe that not everyone eats Pimento Cheese. Thank you for stopping by.

  8. My daughter-in-law made this for me last week. It was DELICIOUS!!!

  9. Gail-
    I am so glad you liked it. Thanks for letting me know!

  10. I made this this week. I live in NC so I've had my share of pimento cheese. This was THE BEST I've ever had. Yum! I like that it's not muted with cream cheese. Both sharp flavors of pimento & cheddar blend so well.

    1. Yeah! Next time you make it, make a double batch and put it on a burger ☺. I can't wait to get to that detailed recipe. It is out of the park good!

  11. Found this via Pinterest while searching for "tea" finger foods. My neighbor is having a tea and I will make this into little finger sandwiches to share. You have shared some delish looking recipes and photos, must try some over the next few weeks. Also thank you for tips on peeling boiled eggs, sounds like it will work :-)


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