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 definitely worth watching as a little girl. And it resulted in the best pimento cheese I’ve ever tasted.
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 sometime 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. Most times, I stop there since it is practically perfect in every single way, but there are times that 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!
Whether you serve as a dip or as a pimento cheese sandwich with a side of chips and a pickle, you can’t go wrong! If you prefer it as a hot dip, you definitely should try my hot pimento cheese dip recipe, too!
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
This is truly the BEST pimento cheese!
We eat it a lot – especially in the summer on sandwiches and with fresh veggies from the garden. It’s out of this world for sandwiches and on some fried green tomatoes! Yum!
Thank you Robyn!
We love pimiento cheese (I always spell it with 2 i’s) at our house and appreciate reading your version and the mention of your grandmother. I’d have to add more pimientos for such a large amount of cheese, though. I feel it needs lots of pimientos.
Thanks for your comment, Daphne,
Of course, you can always add as many pimiento peppers as you want to this recipe. Hope your family enjoys this as much as my family does.
I don’t have a food processor, but I do have my grandma’s meat grinder (her’s was used mainly for nuts). Might have to give it a whirl. Looks yummy! Thanks for sharing!
Donna,
I think I would get out your grandma’s meat grinder. That’s what my grandmother used and she made the absolute best!
Yours is the first recipe besides my grandmas that talks about using a food grinder! I have made this a 100 ways and something about the way the grinders mix it all together you just can get that with shredded cheese and a spoon, never thought of a food processor. A tip from my Grams….to clean the grinder after run a few slices of bread through it. Virtually spotless after!
Great tip, Heather! xo
I just made this with 14” of snow outside and it is delicious! The only thing I did different was add chopped jalapeños because I like it spicy. I served it with a variety of crackers and crusty bread. I love that it’s easy yet so yummy. Thank you!
Thanks Kimberly!
So easy tasted really good! but Mine hardened after I put it in the refridgerator… is it suppose to do this or do I need to add more mayonnaise?
Heather, the pimento cheese does sometimes harden a little when it is refrigerated. Take it out of the refrigerator about 10 minutes before you are ready to serve to let it soften. You can always add more mayonnaise if you wish.
Grandma & my mom made this. I loved pimento cheese growing up. This recipe is wonderful. Thank you!-
Very good!! Will make this again soon!!
Excellent, easy!!!! Will make again!!!
I’m so happy to hear that you enjoyed it! Thanks! xo
Your Grandmother and my Grandmother must have known each other!
Do you really have to leave it in the refrigerator for a week?
I think you misunderstood. Once prepared you can leave it in the fridge for a week.