Classic Southern Pimento Cheese (Print version)
A creamy, tangy Southern pimento cheese made with freshly grated cheddar, pimentos, mayo, and simple pantry seasoning.
# Ingredients:
For the cheese spread
01 -
8 oz (225 g) extra-sharp yellow cheddar cheese, freshly grated
02 -
8 oz (225 g) sharp yellow cheddar cheese, freshly grated
03 -
1 (4 oz / 115 g) jar diced pimentos, well drained
04 -
3/4 cup (180 g) mayonnaise, plus 1-2 tablespoons if needed
05 -
1 teaspoon finely grated yellow onion
06 -
1 teaspoon Worcestershire sauce
07 -
1/4 teaspoon cayenne pepper
08 -
1/4 teaspoon freshly ground black pepper
09 -
1 teaspoon hot sauce, optional
10 -
Kosher salt, only if needed
For serving
11 -
Crackers, celery sticks, cucumber rounds, or soft sandwich bread
# Instructions:
01 -
Grate both blocks of cheddar on a box grater. Keep the shreds loose and do not pack them down.
02 -
Place the diced pimentos in a fine strainer and press lightly to remove excess liquid.
03 -
In a medium bowl, stir together the mayonnaise, grated onion, Worcestershire sauce, cayenne, black pepper, and hot sauce if using.
04 -
Add the grated cheddar and drained pimentos. Stir by hand with a sturdy spoon or fork until creamy and evenly combined, leaving some cheese texture.
05 -
Cover and chill for at least 30 minutes. Stir before serving and add 1-2 tablespoons mayonnaise if the spread is too stiff. Taste before adding salt.
# Good to know:
01 -
Makes about 3 1/2 cups of pimento cheese.
02 -
Best after 30 minutes of chilling.
03 -
Use within 5 days when stored covered in the refrigerator.