RECIPE: Classic Southern Pimento Cheese
The Little Bowl That Belongs at Every Gathering
I’m hosting my bookclub on Tuesday and searching for recipes that I will create for the gathering. This one will be front and center as it is always a hit!
Some recipes simply do not need reinvention. They merely need good ingredients and someone willing to grate the cheese! Pimento cheese is one of those familiar Southern favorites that always seems right at home—on a Saturday snack board, tucked into a sandwich, spooned onto a burger or enjoyed straight from the bowl with a crisp cracker.
This version has the creamy texture we love with enough freshly grated sharp cheddar to give it real personality! A little Worcestershire sauce, garlic powder and smoked paprika add flavor without taking it too far from the classic. Best of all, it takes about 15 minutes to mix together and tastes even better after a short rest in the refrigerator.
Grocery List
Dairy: One 8-ounce block sharp cheddar, one 8-ounce block extra-sharp cheddar and one 8-ounce package cream cheese
Jarred and refrigerated: One 4-ounce jar diced pimentos and mayonnaise
Pantry: Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt and black pepper
For serving: Buttery crackers, celery sticks, mini sweet peppers, bread or slider rolls
Simple Preparation Notes
Grate the cheddar from blocks rather than buying it pre-shredded. Packaged shredded cheese contains a coating that keeps the strands separate but can make pimento cheese less creamy. Let the cream cheese soften at room temperature for about 30 minutes and drain the pimentos very well so the finished spread stays rich rather than watery.
Classic Southern Pimento Cheese
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes
Serves: 10–12
Ingredients
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces extra-sharp cheddar cheese, freshly grated
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- 1 (4-ounce) jar diced pimentos, thoroughly drained
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper, optional
- ¼ teaspoon freshly ground black pepper
- Kosher salt, to taste
- Sliced green onions, optional for garnish
Instructions
- Place the softened cream cheese and mayonnaise in a medium bowl. Beat with a hand mixer on low speed for about 30 seconds, or stir vigorously with a sturdy spoon, until mostly smooth.
- Add the Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne and black pepper. Mix until evenly combined.
- Fold in the grated cheddar and well-drained pimentos. Stir only until everything is evenly distributed; a little texture is part of the charm.
- Taste before adding salt because the cheeses and Worcestershire sauce are already salty. Season only as needed.
- Cover and refrigerate for at least 30 minutes. Let it stand at room temperature for 10 to 15 minutes before serving so it becomes perfectly spreadable.
Keep pimento cheese refrigerated and do not leave it at room temperature for more than two hours. Store covered in the refrigerator for up to 5 days.
My Kitchen Tip ❤️
Grate the cheddar while it is cold, but mix everything after the cream cheese has softened. You will get clean, fluffy shreds and a creamy spread without overworking the cheese. And drain those pimentos twice—once through a strainer and once on a paper towel!
Shared with Love ❤️
Some of the best recipes are not fancy at all—they are simply the ones everyone hopes you remembered to bring.
From My Charlotte Kitchen to Yours,
Debe ❤️
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