Hey, y'all! Pimento cheese is sometimes referred to as the "pâté of the south" and/or the "caviar of the South". While it is certainly both of those things, it is also - simply put - my favorite food. As such, I'm excited to share the most popular dish that comes out of my kitchen (hands down!) with you today: my Southern Pimento Cheese Recipe!
I always joke that it's "Better Than MeeMaw's" -- but don't tell her that... she'll be awfully offended!
Southern Pimento Cheese Recipe
Southern Pimento Cheese Ingredients
- 1.5 c. sharp cheddar, shredded/freshly grated
- 1 c. monterey jack, shredded/freshly grated
- 1 c. pepper jack Cheese, shredded/freshly grated
- 1 c. Duke's Mayonnaise, more to taste
- 4 oz. cream cheese
- 6 tbsp. diced pimentos
- 2 tbsp. vidalia onion, grated
- garlic powder, to taste
- kosher salt, to taste
- black pepper, to taste
- hot sauce, to taste/optional
How to Make Southern Pimento Cheese
- In a large bowl, combine all ingredients. Mix until well-incorporated. I typically make mine in my stand mixer!
- Add more kosher salt, black pepper, and garlic powder to your desired taste. If the pimento cheese is too thick, slowly add more mayonnaise. Add hot sauce for a little kick.
- Refrigerate until ready to serve. Enjoy!
Pro Tips For Making This Recipe
- I find that mixing this in the stand mixer is the easiest; everything mixes evenly and there's less stirring on your behalf!
- The pimento cheese will thicken up in the refrigerator; if you want it to be thinner in a day or two, simply add more mayonnaise.
Frequently Asked Questions
I like to use three! Sharp cheddar is classic and a must. I then add monterey jack and pepper jack cheese.
You can easily keep homemade southern pimento cheese in the refrigerator for 7-10 days. Simply store in an air-tight container!
Other Pimento Cheese Recipes You'll Love
Southern Pimento Cheese Recipe
Southern Pimento Cheese
Ingredients
- 1.5 c Sharp Cheddar shredded/freshly grated
- 1 c Monterey Jack shredded/freshly grated
- 1 c Pepper jack Cheese shredded/freshly grated
- 1 c Duke's Mayonnaise more to taste
- 4 oz Cream Cheese
- 6 tbsp Diced Pimentos
- 2 tablespoon Vidalia Onion grated
- Garlic Powder to taste
- Kosher Salt to taste
- Black Pepper to taste
- Hot Sauce to taste/optional
Instructions
-
In a large bowl, combine all ingredients. Mix until well-incorporated. I typically make mine in my stand mixer!
-
Add more kosher salt, black pepper, and garlic powder to your desired taste. If the pimento cheese is too thick, slowly add more mayonnaise. Add hot sauce for a little kick.
-
Refrigerate until ready to serve. Enjoy!
Nutrition
About Pimento Cheese & The Mayonnaise Debate
According to Southern Kitchen, "the earliest home recipes were a mix of grated hoop or “rat” cheese, the cheddar-type sold at country stores, along with canned pimento peppers and mayonnaise, either homemade or one of the new store brands. There was Hellman’s, born in 1905 and popular in much of the upper South, specifically Kentucky and Tennessee. Duke’s was the regional brand of South Carolina. In fact, founder Eugenia Duke sold pimento cheese sandwiches to soldiers at Camp Sevier near Greenville, South Carolina, before she sold her mayonnaise in 1917."
JC's note: While I am from the upper South (Kentucky), I am team Duke's. Duke's is the "southerner's mayonnaise" and I find both the taste and the quality to be exemplary.
Y'all come back now, ya hear?
My best,
JC
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jennifer says
Amazing! We ate the whole thing in one night
JCP says
Jennifer -- thank you for your comment. It made my night!