This pimento cheese is a Southern classic: sharp Cheddar folded with jarred pimentos, sweet onion, and mayonnaise to create a creamy, tangy spread. It’s one of those simple, irresistible recipes that works as an appetizer, sandwich filling, or snack straight from the container. Make it a day ahead for the best flavor—the onion mellows, the pimentos brighten, and the whole mix becomes more harmonious.
After tasting many versions of pimento cheese, this recipe stands out for its straightforward technique and satisfying balance of flavors. Grating the cheese rather than buying pre-shredded produces a fresher texture and creamier mouthfeel. Use a food processor if you want the quickest method, or grate by hand if you prefer a more rustic texture. Either way, chilling the mixture for several hours—ideally overnight—improves the flavor dramatically. Serve it at room temperature for best taste and spreadability.
Mellow Yellow Cheddar Cheese Note
Traditionalists in the South often have strong preferences about Cheddar color. The recipe here recommends sharp white Cheddar for its cleaner, tangier flavor, but orange Cheddar is perfectly acceptable and traditional in many households. The pimentos already add a pleasant orange tint, so white Cheddar gives a more neutral base while still producing the expected color and flavor.
Pimento Cheese
This easy-to-make Southern spread combines sharp Cheddar, mayonnaise, sweet onion, and pimentos. It’s a versatile appetizer—serve with crackers, toast points, or fresh vegetables—or use it as a sandwich filling or a topping for baked potatoes.
Ingredients
- 1 pound sharp white Cheddar cheese (if you prefer, orange Cheddar works too)
- 3/4 cup mayonnaise
- 1 (4-ounce) jar pimentos, well drained
- 2 tablespoons grated Vidalia or other sweet onion
- Freshly ground black pepper, to taste
- Crackers, toast points, or crudités for serving
Instructions
- Grate the Cheddar. Use the large holes of a box grater or the grating attachment of a food processor. A food processor makes quick work of it and saves time; grating by hand gives a slightly coarser, more traditional texture.
- Combine ingredients. In a bowl or in the food processor, mix the grated cheese with the mayonnaise, drained pimentos, grated onion, and several grinds of black pepper. Pulse briefly if using a processor to achieve the texture you like—some prefer a chunkier spread, others smoother.
- Rest to develop flavor. Cover and refrigerate for at least a couple of hours and preferably overnight. Chilling allows the flavors to meld—the onion softens, the pimentos harmonize with the cheese, and the overall taste improves. The pimento cheese will keep in the refrigerator for up to four days.
- To serve, bring the pimento cheese to room temperature for best flavor and spreadability. Transfer it to a serving bowl and accompany with crackers, toast points, or vegetables.
Tips and Variations
- Texture: For a smoother spread, process the grated cheese briefly with the other ingredients. For a chunkier result, fold everything together by hand.
- Mayo alternatives: If you want a tangier or lighter version, try substituting part of the mayonnaise with plain Greek yogurt. Note this will change the flavor profile and texture.
- Cheese choices: While sharp white Cheddar is recommended, a milder Cheddar or a blend of Cheddars can be used. Smoked Cheddar adds a different, savory twist.
- Spice it up: For heat, stir in a pinch of cayenne, a few drops of hot sauce, or chopped pickled jalapeños.
- Make-ahead: Prepare up to 24 hours in advance and store covered in the refrigerator. Let sit at room temperature 20–30 minutes before serving.
Nutrition (approximate, per 1/4 cup)
- Calories: 253 kcal
- Carbohydrates: 2 g
- Protein: 9 g
- Fat: 23 g (Saturated fat: 9 g)
- Sodium: 338 mg
Nutrition information is an approximation and should be used as a general guide.
Recipe Testers’ Reviews
This recipe passed blind testing and earned positive feedback from multiple home cooks. Testers praised its addictive flavor and ease of preparation. Waiting the recommended 2 hours to overnight was the most frequently mentioned challenge, but testers agreed the payoff is worth it: the pimento cheese becomes more balanced and flavorful after resting. Using a food processor saves time, and chopping any large pimento pieces helps them incorporate more evenly when mixing by hand.
Tried the recipe? Share your experience and tips—home cooks love hearing how others adapt and enjoy this Southern favorite.