Appalachia Appalachian Food

Pimento Cheese

Pimento cheese recipe

Do you believe I never tasted Pimento Cheese until I met The Deer Hunter? I don’t ever remember Granny buying it nor making it. Pimento Cheese sandwiches are very common at get togethers here in my area, but somehow I was always too picky to eat it.

After The Deer Hunter introduced me to pimento cheese, I did eat it every once in a while. Sometimes I liked the taste and sometimes I didn’t. Miss Cindy and a friend at work both make homemade pimento cheese and I like their’s.

I take Granny to get groceries every week. A few months ago she said “I want you to help me find your Daddy some pimento cheese. He’s been wanting some and I can’t find it anywhere.” I said “I know where it’s at I’ll get it.”

I looked in the dairy section, I looked in the cheese section, I even looked in the specialty sandwich meats and cheese section. Not one container of pimento cheese could I find. As I was trying to figure out where else it could be I remembered the homemade kind and decided it would be better for Pap anyway. I already had a block of cheddar cheese so I grabbed a jar of pimentos and headed for the check out line.

Once I was home I googled around till I found a recipe that sounded pretty good. I decided to try this recipe with a few minor changes.

Best pimento cheese recipe


Pimento Cheese

  • 10 oz shredded extra sharp cheddar cheese
  • 3/4 cup mayo
  • 1 small jar pimentos
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 2 dashes (or more) Worcestershire sauce

Southern pimento cheese recipe easy

Throw all the ingredients in a food processor and puree till smooth. Or if you like your pimento cheese on the chunky side throw all the ingredients in a bowl and mix well. If you go with the food processor you’ll need to let your pimento cheese firm up in the frig, unless you don’t mind it being a little runny. I don’t mind.

The best pimento cheese

Maybe it’s my age or maybe its this recipe, but somehow I’ve went from not enjoying pimento cheese all that much to taking it for lunch at least twice a week. I love this stuff!

Are you a pimento cheese fan?



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  • Reply
    Kim Smith
    March 25, 2022 at 8:55 pm

    I appreciate your recipe, Tipper! Thank you!

  • Reply
    Chuck Howell
    May 16, 2016 at 8:34 pm

    I can take it o leave it. I find that I can tire of it easily. However, when I was in Charleston South Carolina, I praised it with vigor. Oysters, greens, grits just taste better in the South. I’m goin back soon as I can. Okra! Outta sight!

  • Reply
    Glenda Beall
    October 20, 2015 at 8:30 pm

    I have always been a huge pimento cheese fan. Mother made it and I ate all she would let me on white bread.
    I make it much like Miss Cindy. I grate my sharp Cheddar cheese. Put half into a food processor along with a big spoonful of Hellman’s Mayo. Process until smooth. Then I mix that with the rest of the grated cheese and a medium size jar of chopped pimento to get the right texture. I add liquid from Pimentos until it spreads just right. I add some cayenne pepper for a light kick. It is so, so good. I also use Kraft Cheese. Extra sharp cheese makes it even better I think.
    The brands in the grocery stores are sweet and that ruins them for me.

  • Reply
    Brenda Schlosser
    October 20, 2015 at 3:43 am

    I always had the homemade kind and find it difficult to eat the store bought. I prefer mine to just be tossed with all the ingredients rather than in a processor. Now, I want to make some. Love your posts.

  • Reply
    October 19, 2015 at 11:52 pm

    I had not had pimiento cheese in years, but always liked it growing up. This summer, I saw some in Ingle’s with jalapeños in it, “Our Pride” brand, which I decided to try and really liked it. I have a container in the fridge now, and the ingredient list is mostly normal with real cheese and mayo. It’s certainly easy to grab out of the dairy aisle, but I may try making my own next time.

  • Reply
    Gwen Trivett
    October 19, 2015 at 10:14 pm

    I love grilled pimiento sandwiches! Soooo yummy with some tomato soup and a pickle. 🙂 I grew up on the homemade kind–just cheese, mayo and a jar of pimientos. Easy and delicious.

  • Reply
    Rev. Rose Marie "RB" Redmond
    October 19, 2015 at 9:21 pm

    Our Dad was a pimento cheese fan (long ago from the little jars with metal pry off lids that became juice glasses when they emptied), so we were exposed to it early in life. I’ve always liked it, but because it generally costs as much to buy the cheese required as to buy pre-made Ruth’s Pimento Cheese Spread, I usually just by that brand, chunky-style. It’s near the Balogna and Frankfurters, in among the 8 ounce plastic tubs of cole slaw, egg salad and such.
    If you haven’t made a grilled cheese sandwich with pimento cheese yet, give it a try. It’s really yummy. And we’ve also used it as a dip for savory crackers, like Wheat Thins, Triscuits, etc.
    God bless.

  • Reply
    October 19, 2015 at 9:10 pm

    Homemade is best but Walmart sells a brand called Palmetto cheese from Pawley’s Island SC that is closed to Homemade, usually found by the dips and sour cream area on the top shelf

  • Reply
    Tamela Baker
    October 19, 2015 at 7:56 pm

    – – just realized another difference: we hand mix so the spread retains it’s toothsome texture.

  • Reply
    Tamela Baker
    October 19, 2015 at 7:54 pm

    Had to comment since I just made up 6 pounds of cheese into pimiento cheese filling for a weekend event. We like it plain and simple: 1# sharp cheddar (grated/shredded), 1# colby cheddar (grated/shredded), at least 1-7 oz jar well drained pimientos, 1 heaping tbs Miracle Whip, a couple of dashes of cayenne pepper. I don’t like the mixture goopy so go easy on the Miracle Whip; but then, I do put a thin smear of Miracle Whip on each slice of bread in the sandwich. Plain and simple – that’s our favorite.
    In a pinch, Price’s Pimiento Spread, is our go-to when there isn’t time to make our own.

  • Reply
    October 19, 2015 at 7:52 pm

    Nope,, I can’t stand it.. I have some cousins who were raised on Pimento Cheese sandwiches or Devil Ham sandwiches,, if you visited their house and stayed for lunch, it was either or.. yuuukkk..

  • Reply
    October 19, 2015 at 5:33 pm

    Half sharp cheddar, half Velveta, Dukes Mayo and plenty of pimentos. You might add a bit of black pepper, but shouldn’t need any more salt. That’s the way my Daddy made it so that’s how I do it. My girlfriend in a (OMG) Yankee and doesn’t like pimento cheese so that’s all the more for me!!

  • Reply
    October 19, 2015 at 12:46 pm

    I’ve never tried the homeade kind
    but I Love Pimemto Cheese sandwiches. My grocery store is
    Ingles’ and I have tried every
    brand they carry, but Ruth’s is my
    favorite. It has the consistency I
    like and the taste. My little dog
    Whisky won’t let me eat one without
    sharing with him…Ken

  • Reply
    Ed Ammons
    October 19, 2015 at 12:05 pm

    I have two containers of “Ruth’s Pimento Spread (not Cheese)” in the fridge right now. One is regular, the other Hot. I just went and looked. The primary listed ingredient is “imitation salad cheese.”
    I used to love the stuff. As of today, I’m not so sure. Your recipe looks simple enough even for me. I might have to add some chopped jalapenos. And it has to be thick kind because I like to pile it on.
    Duke’s Mayo is a must. I don’t buy Kraft anything anymore if I can help it. Kraft has gone from being a food manufacturer to a worldwide conglomerate that cares nothing about the consumer. Most of my old favorites such as Oscar Meyer and Maxwell House have the Kraft logo on them. It’s been hard trying to wean myself but ♫ I won’t back down no I won’t back down ♪♫

  • Reply
    October 19, 2015 at 11:23 am

    I’m a big fan but I definitely want it firm. As young adults, we always took pimiento cheese sandwiches with us on our all-day blistering beach days.

  • Reply
    Janice McCall
    October 19, 2015 at 10:56 am

    I didn’t grow up with pimento cheese, but one Saturday after a sleepover at my best friend’s house, her mother served pimento cheese sandwiches. I ate it because even as picky as I was, I knew it would be wrong to say “ugh, I don’t like this.” I ate it but didn’t enjoy it. It’s funny how your tastes change as you get older … I love pimento cheese. My husband eats on crackers; I make sandwiches.

  • Reply
    Ann Applegarth
    October 19, 2015 at 10:40 am

    Love that pimento cheese! I’ve eaten it all my life, and still do — always homemade. I bought a little carton of store-bought once, but it wasn’t good. My family recipe is milder than yours — and simpler:
    1 half-moon of Longhorn or cheddar cheese, grated
    1 small jar chopped pimentos with juice
    enough Miracle Whip (or mayo) to make it good and
    moist, but not runny
    black pepper to taste

  • Reply
    Donna Godfrey
    October 19, 2015 at 9:50 am

    My MIL loved Pimento Cheese and you would always find it in her fridge.
    I was from Pa. and never had it before but like you I now love it.
    She taught me to have it with a few slices of bacon or crumbled bacon on top.

  • Reply
    Jane Bolden
    October 19, 2015 at 9:50 am

    It’s so easy now because you can buy the shredded cheese now. Just add cheese and piimentos. You MUST use Duke’s mayonnaise.

  • Reply
    October 19, 2015 at 9:40 am

    I am a lover of pimento cheese! When I make it I use part mayo and part cream cheese. (They now have a greek cream cheese that is very yummy.) I also use cayenne and not chili powder. I have never processed it either, I like to tell there is cheese and pimentos in it. Thanks for reminding me to make some 🙂

  • Reply
    Pamela Danner
    October 19, 2015 at 9:31 am

    Oooo yes, we sure do love pimento cheese. My husband and I have both eaten it since we were kids. I used to eat it with my Dad. YUM!

  • Reply
    October 19, 2015 at 9:22 am

    I read recently that even though pimento cheese is considered a southern food ,it originated in New York. However, after WWII it became popular in the south and the northern cream cheese was replaced by hoop and other hard cheeses. Also, pimentos were once a major crop in Georgia which led to it’s popularity. It’s an iconic sandwich at the Masters golf tournament in Augusta.

  • Reply
    Betty Richards
    October 19, 2015 at 9:21 am

    Kraft used to sell sliced pimento cheese that had big pieces of pimento in it and it was so good. Don’t understand why they quit selling it.

  • Reply
    Bill Burnett
    October 19, 2015 at 9:18 am

    My Mom used to make Pimento Cheese for Dad’s sandwiches to take to work, my three sisters and I loved it and would have to be kept out of it to assure Dad had his sandwiches at work. She used Velveta Cheese, mayo & Pimentos with a little salt to taste. I to have noticed my favorite commercial brand is harder to find, I don’t know if Ruth is ill or what. I have tried some that is made by the Grocery Stores and sold under their Brand but have found it is to salty for my palate.

  • Reply
    October 19, 2015 at 9:16 am

    I haven’t bought pimento cheese in ages. The last time I bought it, I found it displayed by the lunch meats. I hope Pap liked the homemade recipe better than the store bought kind that’s filled with all kinds of stuff we’ve never heard of.

  • Reply
    October 19, 2015 at 9:09 am

    Yummy! I learned to enjoy this cheese as an adult, just a few years ago. I still hope you are saving these recipes for that much needed recipe book you talked about a long while back. You have shared some really great winners.

  • Reply
    Miss Cindy
    October 19, 2015 at 8:11 am

    I have eaten pimento cheese all my life. My mother was not really much of a cook but among the things she could make pimento cheese was one of the best. I’ve made it for a lot of people who never had home made pimento cheese before and they loved it.
    I make it the same way my mother made it. Grate the cheese stir in chopped pimento, mayo, a dash of salt, and enough of the liquid the pimentos are packed in to give the consistency you want.
    It’s really simple and really good!

  • Reply
    Pamela Moore
    October 19, 2015 at 8:01 am

    I love pimento cheese on grilled sandwiches and as a filler for omlettes. I mix 2 bars of shredded sharp cheddar, 1 bar shredded medium cheddar, 1 jar pimentos and enough Duke’s mayonnaise to bind it together. I mix it by hand.

  • Reply
    barbara Gantt
    October 19, 2015 at 7:57 am

    I ate a lot of pimento cheese growing up. My Mom would make it at home. She shredded the cheese with a grater, added mayo, not sure what else. My Aunt would buy the Kraft pimento cheese in the fancy little jars. It wasnt as good as the homemade. I still make it. We use American cheese like Mama did. Barbara

  • Reply
    Sheryl Paul
    October 19, 2015 at 7:22 am

    Never really cared for it, but will try your recipe to see if it makes a difference.

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