Old Fashioned Pimento Cheese Recipe
This old-fashioned pimento cheese recipe is a Southern favorite. It combines sharp cheddar cheese, tangy mayonnaise, and diced pimento peppers. It's perfect as a dip, burger topping, or sandwich filling. It's a taste of the South that never goes out of style.
Ingredients
- Main Recipe Variation
- Extra-Sharp Cheddar Cheese – 1 ½ cups grated
- Smoked Gouda Cheese – ½ cup grated
- Pimento Peppers – ½ cup drained
- Mayonnaise – ¼ cup
- Sour Cream – ¼ cup
- Old Bay Seasoning – ½ teaspoon
- Smoked Paprika – ¼ teaspoon
- Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Alternate Ingredients
- Sharp Cheddar Cheese – 2 cups shredded
- Pimento Peppers – 8 oz diced
- Mayonnaise – ½ cup
- Pickled Jalapeños – 1 tablespoon
- Worcestershire Sauce – 1 teaspoon
- Cayenne Pepper – ¼ teaspoon
- Paprika – ¼ teaspoon
- Salt and Black Pepper – To taste
Instructions
- Grate the cheese. Use a box grater or food processor for the best results. Mix extra-sharp cheddar and smoked gouda cheese.
- Mix the cheese with mayonnaise and seasonings. In a bowl, combine grated cheese, mayonnaise, Old Bay seasoning, smoked paprika, salt, and black pepper. Stir until it's all mixed up.
- Fold in the drained pimentos. Drain the pimento peppers and gently mix them into the cheese. Make sure they're spread out evenly.
- Adjust the consistency, if needed. If it's too thick, add a bit more mayonnaise. This will make it creamy.
- Taste and adjust seasonings. Try the mix and add more salt, pepper, or spices if you need to.
- For the best taste, chill the pimento cheese in the fridge for 30 minutes to an hour before serving. This lets the flavors blend together perfectly.
Notes
- Use high-quality cheddar like Cabot or Kerrygold for the best flavor.
- Duke’s mayonnaise is traditional and provides the ideal Southern taste.
- Grate cheese by hand for better texture.
- Mix by hand for chunky texture or blend in a food processor for smooth consistency.
- Let the spread rest in the fridge before serving for optimal flavor.
- Serve with crackers, sandwiches, burgers, or as a mix-in with eggs or grits.
- Store in an airtight container in the refrigerator for 7–10 days.
- Do not freeze, as freezing alters the texture.