Southern Pimento Cheese Recipe
This post may contain affiliate links. Please read my disclosure policy.
Southern Pimento Cheese Recipe is a staple spread in Southern homes and parties. It is a classic! It is delicious as a spread, dip, or sandwich and is made with cheddar cheese, pimentos, and a secret ingredient!
Looking for more cheese recipes? I think you’ll love my Queso recipe, Skillet Mac and Cheese, and my Bacon Ranch Cheese Ball.
My grandmother made her pimento cheese the old-fashioned way. She had a dedicated meat grinder she used to grind her cheese. It was a process I enjoyed watching as a little girl. And it resulted in the best pimento cheese I’ve ever tasted.
Southern Pimento Cheese is a recognized staple in southern kitchens, just like good sweet tea and flaky buttermilk biscuits! And one thing I love most about pimento cheese is its versatility! It’s just as perfect for serving at a bridal shower as it is at a football tailgate or on a tasty sandwich for lunch! So whether you serve it as a dip or as a pimento cheese sandwich with a side of chips and a pickle, it’s always a crowd favorite! And you should try my hot pimento cheese dip recipe, too!
How to Make Pimento Cheese
Not having my grandmother’s meat grinder, I quickly shred the cheese and add it to a few other ingredients to make the quickest, easiest, and most delicious pimento cheese I’ve ever tasted! And it includes my grandmother’s other secret ingredient (cream cheese).
Shred Your Cheese
You can easily shred your cheese in a food processor or even with a box grater, but I recommend shredding your cheese instead of storing pre-shredded cheese.
Can I use packaged pre-shredded cheese?
Store-bought pre-shredded cheese includes a coating to prevent clumping, which causes the cheese to not cream together, as does cheese that is freshly shredded from a block of cheese.
Now, if you are in a pinch, you certainly can use pre-shredded cheese. But shred your own cheese sometimes when making it, and I think you’ll see the difference.
Combine
Once I shred my cheese, I mix in my softened cream cheese until well combined. Since I was already using my food processor, I switched out my blades and continued using it. Of course, you can easily mix it by hand or even use an electric mixer if you like.
Once my cheeses are well combined, I stir in the remaining ingredients: pimentos, salt and pepper, and any mayonnaise or Greek yogurt that I may be using.
Optional Add-ins
You can also include other spices and seasonings if you prefer. Garlic powder, onion powder, a pinch of cayenne pepper, or even a couple of dashes of hot sauce. I think I’ve tasted and love them all! But I always begin with my Grandmother Verdie’s base recipe. I usually stop there since it is practically perfect in every single way, but sometimes I spice it up a bit, depending on my mood.
What to Serve with Pimento Cheese
Pimento cheese is delicious served with bagel chips, pretzels, or crackers, and I especially love it spread on a sandwich or wrap or served with veggies. Basically, it just goes well with anything and just about everything!
And one thing is for certain, it always disappears!
More Favorite Appetizers or Snacks
Here’s how I make Grandmother’s recipe. I hope you love it as much as we do!
Southern Pimento Cheese Recipe
Ingredients
- 1 (8-ounce) sharp cheddar cheese, shredded
- 1 (8-ounce) mild cheddar cheese, shredded
- 1 (8-ounce) package cream cheese, softened
- ¼ cup diced pimentos
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2-3 tablespoons mayonnaise, optional
Instructions
- Cream together cheddar cheese with the softened cream cheese until well combined.
- Stir in pimentos and salt and pepper.
- If you prefer your pimento cheese to be a bit thinner for spreading, add in optional mayonnaise, Greek yogurt, or liquid from the diced pimentos to preference.
Notes
Store in an airtight container in the refrigerator for up to a week. Optional Ingredients:
Add garlic powder, onion powder, cayenne pepper or hot sauce to your preference.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I just made this with half the cream cheese and pimentos and only 8 ounces of sharp cheddar (that’s all the cheese I had on hand). Mine came out really really thick, to, so I added some pimento juice. I added in sweet pickle relish and juice (that’s how my mom always made it.) and it was still super thick, so I added a big dollop of Miracle Whip (some of you I know will say ‘Ew!’, but again, that’s how Mom always made it.) I like the addition of cream cheese. I’d never made pimento with it.
Will have to try this with the cream cheese instead of mayo. My mom always added a bit of celery seed to it also.
A spoonful in your grits the next morning is amazing!
I always put a piece of sliced cheese in my grits.
I love pimento cheese but I have never heard of it not having mayo in it. But I do love cream cheese so I really can’t wait to try this.
New twist on sandwich…try this
Toast your bread…put your pimento spread on,
add tomato and bacon and enjoy the best sandwich
ever! I know…it sounds strange…but it really is good.
Thank you! I love pimento cheese, from the Kraft processed stuff in the glass jar to the stuff from Ohio Amish country to the cheese sandwiches I get down in Kentucky.
I rushed to the kitchen and made due with what I had in the kitchen, I had to substitute roasted red peppers but it still tastes divine! I agree that it is too thick for a dip but I might try whazzing it in the food processor with a tad bit of the roasted red pepper juice to thin it.
I have GOT to try this! I LOATHE mayonnaise too!
Too sweet, that is how I have always made mine because I HATE mayo..:)
Hi Rachel, so glad you enjoyed it. We love that pimento cheese on sandwiches! It’s one of my favorite go-to lunches for the summertime, especially. You can add a bit of mayonnaise to thin it a bit or allow it to stand for a little while to reach room temperature. I’ve not had that problem, so please let me know what works best for ya.
I don’t understand this response. Why do you say you “can add a bit more mayonnaise to thin it a bit” where there isn’t supposed to be ANY mayonnaise in it at all?
Hi Kiki, I should have said that you can add a bit of mayonnaise to it to thin it a bit. Another idea is to add a little bit of the liquid from the pimentos if you prefer not to use mayonnaise. I hope you enjoy it and thanks so much for clarifying!
yum! love it grilled! best sami on the planet!!
I did not realize this was a secret lol. I have only made pimento cheese a couple of times but I could not imagine not using cream cheese…but then again, I add cream cheese to almost everything–mac-n-cheese, mashed potatoes, tortilla soup, spaghetti bake, cheese dip, nachos etc. I’m a big fan of cream cheese, can you tell? Btw, I strongly suggest purchasing block cheese and using a small hand held grater to shred it (it’s not very time consuming). It really does make a difference in the taste. Additionally, if you really want to go the distance, use a smoked cheese as one of the cheeses–it’s absolutely wonderful!
This is the cheese I use. I get block cheese (American) from the deli, cut it in chunks to fit my salad shooter. I place these in the freezer to get firm, not frozen. Then I place in salad shooter to grate and use for my pimento cheese. Easiest way to grate cheese. Mom always used American cheese and that’s the only way I can find American cheese in block form anymore.