A perfect, tangy and creamy Southern Comfort Food Staple that is a spreadable dip for crackers, celery and chips and makes the perfect summer sandwich! I'll show you how to make your own Ultimate Southern Pimento Cheese!
Why This Recipe Works...
- The perfect Cheese for the job!
- Use the BEST pimentos
- Shows you the right Mayo for the job!
- Making you a Pimento Cheese EXPERT!
How It's Done..
Step 1.
Assemble your ingredients and grate the cheese.
Step 2.
Chop the pimentos and drain very well.
Step 3.
Put everything into a bowl and GENTLY mix. Then let the flavors marry in the fridge overnight.
Frequently Asked Questions (FAQ's):
WHAT IS PIMENTO CHEESE?
A cheese spread that is made from...
- grated cheese,
- mayonnaise and
- pimentos.
Most people add a few other ingredients in for flavor, but those three are the basic recipe.
WHAT IS A PIMENTO ?
A pimento is a preserved red sweet pepper. The stem, seeds and ribs are removed before it is preserved and canned. Pimentos have a slightly sweet and tangy flavor.
How Do I Make a Pimento Cheese Sandwich?
A perfect traditional pimento cheese sandwich is a white bread sandwich with
- pimento cheese spread in a ½ inch thick layer
- between the bread and crusts removed.
Of course, this is your sandwich and you are free to make it anyway you prefer.
Some variations include:
- Toast the pimento cheese sandwich (leave the crusts on).
- Use a grainy or whole wheat bread
- Add pickles
- Use some olives.
Not hungry enough for a sandwich? Try on crackers!
What's the BEST Pimento Cheese Recipe?
This is it! Just try the pimento cheese recipe listed in the recipe box below!
CAN YOU FREEZE PIMENTO CHEESE?
"Can this recipe be frozen".
The answer for pimento cheese, unfortunately, is "no".
Pimento Cheese contains mayonnaise and frozen mayonnaise will separate when it thaws.
Separated mayonnaise is not dangerous to eat (to my knowledge), however, it looks so gross that you will not want to eat it. Please trust me on that one.
HOW LONG DOES PIMENTO CHEESE KEEP?
You can keep pimento cheese at least 1 week as long as you keep it well refrigerated.
It may last longer, but honestly, you will eat it all before a week passes.
HOW LONG CAN PIMENTO CHEESE SIT OUT BEFORE IT GOES BAD?
According to the US Department of Agriculture, mayonnaise can sit out at room temp for 8 hours but then you must throw it out. Don't allow your pimento cheese to sit out for more than 2 hours!
IS PIMENTO CHEESE HEALTHY?
People ask, is Ultimate Southern Pimento Cheese healthy?
- The answer is "that depends". What kind of diet are you on?
- If you are on a low carb diet, then this recipe is FOR YOU!
- Are you diabetic? This recipe isn't going to win an award, but at least it doesn't have any frank sugar!
- If you are on a low fat and low calorie diet, then this recipe would be for special treats only.
CAN YOU EAT ULTIMATE SOUTHERN PIMENTO CHEESE WHEN YOU ARE PREGNANT?
Again, the answer to eating this pimento cheese when pregnant is going to depend on what kind of pregnancy diet you are on. The response is going to be the same as the section just above this one.
Tips and Tricks for PERFECT Pimento Cheese.
- Use the best cheese you can find, I give best brands to use in the recipe.
- The cheese will taste BEST if you blend two types of cheese (see recipe).
- Hand grate the cheese for best flavor, prepackaged grated cheese has something added to keep it from sticking to itself and that is not the best type for pimento cheese.
- Use the Mayonnaise brand is IMPORTANT! That is where you get creamy tang from. Preferred brands are listed.
- You will be tempted to use the pimentos that are jarred up and chopped small already. Don't do it. Chop your own - it makes the flavor just right.
- When mixing the cheese together, just fold and be SO GENTLE! Only mix until everything is just mixed together.
- IF you do not want any spicy flavor in your pimento cheese then leave the cayenne out, but it does give a lot of flavor.
- This recipe makes a little more than what you would buy at the store. Remember, this is a southern staple and it is MEANT to be shared!
- Do not try to freeze Pimento Cheese because it won't work and will make a gloopy mess. Ewwww.
PRO TIP: Let the pimento cheese sit in the fridge for at least 4 hours and overnight is best (12 hours). This allows time for the flavors to marry and meld. It's worth the wait.
If You Enjoyed This Delicious Cheesy Spread, You Might Also Enjoy...
Interested In Making the PERFECT Southern Meal?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Chicken Pie or
And…
Add A little Yum Yum Sauce
Deviled Eggs made with this Easy Peel Hard Boiled Egg
And finish it all off with…
I LOVE GETTING TO CHAT WITH YOU!
Please leave me a comment below and a 5 STAR 🌟🌟🌟🌟🌟review!
That gives us a chance to chat and let’s other people know that this is the home of Southern Comfort Food on the internet.
YA'LL HELP ME OUT...
Please leave me a 5 star 🌟🌟🌟🌟🌟 comment below in the comment section, all right? I would LOVE to know if you made this recipe or even if you are planning to! Of course, head on over to Pinterest, Facebook and Instagram and tag me with some photos of your creation!
I can't wait!
Ya'll know I love your comments!! ❤
Ultimate Southern Pimento Cheese
Ingredients
- 4 oz ½ block white VERY SHARP cheddar cheese (I used Cabots Extra Sharp) (DO NOT USE PRESHREDDED CHEESE)
- 4 oz ½ block orange creamy sharp cheese (I used Hellavagood Sharp) (DO NOT USE PRESHREDDED CHEESE)
- ½ CUP Mayonnaise Use Dukes for this recipe, if not available then Hellmans, Blue Plate or Aldi store brand.
- ½ cup pimento slices Drain well
- 3 stalks of green onion – chopped use the white and green parts
- ½ teaspoon kosher salt NOT table salt – kosher salt
- 1 ½ teaspoon ground black pepper
- ½ teaspoon hot sauce Franks or Cholulas work best
- ¼ teaspoon Ground Cayenne Pepper
Instructions
- Grate the cheeses with a hand grater on the largest holes available. Place the cheese in a large bowl.
- Add all of the ingredients to the bowl. Use a rubber spatula and gently mix all ingredients together. Do not over mix – you don’t want all of your cheese breaking.
- Put plastic wrap over the top and place in the fridge for at least 4 hours. Overnight is better as this allows the flavors to marry and get to know each other better.
- Serve on sandwiches, as a grilled cheese, in your grits, on crackers, on a baked potato, on celery or other veggies – you name it!
Notes
- Use the best cheese you can find, I give best brands to use in the recipe.
- The cheese will taste BEST if you blend two types of cheese (see recipe).
- Hand grate the cheese for best flavor, prepackaged grated cheese has something added to keep it from sticking to itself and that is not the best type for pimento cheese.
- Use the Mayonnaise brand is IMPORTANT! That is where you get creamy tang from. Preferred brands are listed.
- You will be tempted to use the pimentos that are jarred up and chopped small already. Don't do it. Chop your own - it makes the flavor just right.
- When mixing the cheese together, just fold and be SO GENTLE! Only mix until everything is just mixed together.
- IF you do not want any spicy flavor in your pimento cheese then leave the cayenne out, but it does give a lot of flavor.
- This recipe makes a little more than what you would buy at the store. Remember, this is a southern staple and it is MEANT to be shared!
- Do not try to freeze Ultimate Southern Pimento Cheese because it won't work and will make a gloopy mess. Ewwww.
Nutrition
***this post was originally posted on Loaves and Dishes on October 26, 2015 and was republished June 20, 2018 with NEW information. This recipe has been republised again with "why this recipe works", FAQ's, Step by Step instructions with the photos, nutrition information, updated recipe card, video and related recipes.***
VERSE TO SHARE
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I'm going to suggest that you apply this standard to things in your community, county, state, country and world.
When something is wrong, it is wrong. It doesn't matter who started doing wrong first. What matters is that you and me and our leaders do what is right. It makes a difference if we take up the cause of the oppressed, the fatherless and the widows because that is what we are called to do.
Isaiah 1: 17
Learn to do right; seek justice.
Defend the oppressed.
Take up the cause of the fatherless;
plead the case of the widow.
Patsy Smith says
I’m looking forward making your pimento cheese recipe! Will this recipe be creamy after removing from fridge or at least spreadable? I have a good tasting recipe but very hard to spread after refrigeration. Will be making this one next. Thank you!
Wendi Spraker says
So, if you let it sit out for just a bit, it is more spreadable. This is more of a chunky type recipe. If you are wanting a smoother, like a spread, then you might want to give it a go with the stick blender and then allow it to be at room temp for 20ish minutes before serving
Angela says
I found this recipe a few years ago and will not bother with any other pimento cheese now. My daughter, who never liked store bought pimento cheese, eats this up happily. I served it last night at book club and had all the ladies raving...most said that they had never had it homemade before. I am sharing the recipe and raving about the website to all of them this morning! Thank you Wendi for your recipes and your spirit that shines through in your emails and website. It feels like calling Mama for a family recipe when I look for one on your site!
Wendi Spraker says
Angela, that is the sweetest thing ever. If you are ever looking for a recipe, all you have to do is email me and I'll happily reply! I'm so glad you enjoy the pimento cheese and I hope all your ladies do as well!
Kim says
The only kind of pimentos I am
Familiar with is the small Ones in the jar that aren’t recommended. Can you tell me about the ones you are referring to in the recipe?
Thanks
Wendi Spraker says
Hi Kim, look in the same section of the grocery where you find your small diced pimentos and you should see the pimento strips like I show in the photos in the strainer. Also, whole roasted red peppers work too! They should be in that same section of the grocery as well (in my grocery it's near the pickle section). Pimentos ARE preserved red peppers, so that should help. Thanks for asking, I bet other people had the same questions.
Scott Kjeer says
This is the best looking home-made Pimento Cheese recipe I have ever seen. I can't wait to try it. Wendi, when I was a kid growing up in Tampa Bay, I experienced a pimento cheese recipe that was tangy-sweet, kind of like a Hellman's Sandwich Spread but with cheese and pimento. Would you know what could possibly be used to get that taste (as an alternative to your amazing recipe). Thank you, Wendi!
Wendi Spraker says
Hi Scott! Thanks for leaving a comment and for asking. I think you would find that tanginess in the quality of the mayo and cheese that you use. You can always play around with different types of cheeses and different mayos. The sweet will come from a dab of sugar (or substitutes for sugar - honey, agave, etc.). Give this recipe a shot and see what you think. Then go from there. 🙂 . Also, the quality of the pimentos matters too. You'll find if you buy the best ones you can find in larger pieces and then cut them up yourself, they tend to have a better flavor. That's what I've found.
Leslie says
I’ve never been a huge pimento cheese fan, but I’m back in the South going to a party....what’s a girl to do? Tried this and, seriously, PEOPLE COULD NOT STOP EATING IT. It almost ruined the Low Country Boil, since nobody could do it justice.
Wendi Spraker says
Leslie! You are both making me laugh and making my day! You are a doll. Thanks for letting me know. Now you’ll be known as “the pimento cheese lady”. Lol. Have a great week!
Fred W. says
Made this appetizer for a club meeting noting and it was a huge hit? Very different from the traditional sweet pimento cheese.
Wendi Spraker says
Thanks Fred. I'm glad it was a hit!
Moxie says
Tried it - its the best!
Jules B. says
I want to hug you!!! I grew up eating pimento cheese, but since leaving NC, it's extremely hard to find. I will definitely be trying to make this, this Summer. As for Mayonnaise, it's Hellman's or Duke's. Here in California, I can get Hellman's... Yay. I tend to prefer it. However, growing up, having access to both, I used both. Hellman's for sandwiches and burgers. Duke's for Cole slaw, potato salad, macaroni salad, etc. Never ever, Miracle Whip for anything. I know folks who have no preference, and that's fine. Unfortunately, I'll have to use Hellman's for this, but I'll try to imagine it with Duke's. Thank you for sharing!!!
Wendi Spraker says
Jules, I completely understand the mayo dilemma! I'm sure Hellmans' will be nearly just as good - it is important to get really tasty and kind of sharp cheese - so, that is the crucial part! 🙂 Thanks for commenting!
Roni Woll says
Wendi- I am making this for next weekend Kentucky Derby Party--would it be ok if I prepared it 2 days ahead of time and refrigerated to meld!! In NY but found all your ingredients!! Will let you know how it goes.The menu are southern inspired dishes...Can't wait...but we are serious horse players so need to do things way ahead of time to study the horses....Thanks so much to the detail in your post!!
Wendi Spraker says
Hi Roni - I think that would be perfect! I have found that the longer it is in the fridge - the better - up to about 4-5 days! Most of my recipes are southern dishes (cause that is where I am and how we do). If you need a terrific baked bean to go with that try out Clays famous three bean casserole. https://www.loavesanddishes.net/clays-famous-three-bean-casserole/. Have fun with your Derby Party!! I love a great horse race and love to check out all the horses and the pomp and circumstance too. Thanks for asking and anytime I can help just stop back by!!
Wendi Spraker says
If you happened to see my initial response - please forgive me - I thought you were making my current recipe for stuffed turkey burgers! lol. I was answering on my cell phone and couldn't see the initial title line. I have revised and the correct answer is listed! lol. Thanks Roni - and DO have a great time with your party! Let me know how it turns out!
janet says
This was wonderful! We took a batch with crackers to the park and had a great picnic. Everyone enjoyed it so much - we almost had none to take home. Loved the surprise tastes that made this "ultimate"!
Wendi Spraker says
Thank you Janet for coming by and leaving a comment! I am soooo glad you enjoyed the pimento cheese! Thank you for trying it! 🙂
NettIe Moore says
I am drooling all over myself, this looks amazing, I didn't grow up eating pimento cheese, but wish I had! Yummy, and I am a Cabot Cheese addict! Thank you for sharing this fabulous recipe!
Wendi Spraker says
Oh Nettie! Hello! My name is Wendi. I am a cheese addict too! I love that Cabots Sharp stuff too! Nice to meet you! Please come back soon and thank you SO MUCH for leaving a comment!
Liz Shashaty says
I am so excited to see this! Although raised in the South, I had no idea what pimento cheese was until recently. I am going to make this soon!
Wendi Spraker says
Hi Liz!!! Thank you for leaving me a comment! I LOVE COMMENTS! LOVE THEM! I am like you - I had some basic idea what was in there - but not really until I really started researching it. I really hope you enjoy this one - come back and let me know how it turned out! It only takes about 5-10 minutes to put it all together. 🙂
Nancy says
Now this is the pimento cheese I grew up on. Some people leave off the green onions but either way this is spot on right down to the correct Mayo. It has to be Duke's or Blue Plate!
Yum yum!
Wendi Spraker says
Nancy - Thank you SO MUCH for the comment! I LOVE to get comments!! I was surprised that Dukes really did make a difference in the pimento cheese. I have been a die hard Hellman's girl my entire life. I have to say though - as I did my pimento cheese experiments - there was just something about the Dukes in the pimento cheese that worked. So - hats off Dukes! That sharp cheese though - whew wee!!! That makes it!!!