Opinions about the much beloved southern staple Pimento Cheese vary greatly. Basically everyone thinks there grandmother’s recipe is the best and any other way of making it is blasphemy.

Ingredients Used

You’ll find everyone pretty much agrees that mayonnaise and sharp cheddar form the foundation, but beyond that, what should and shouldn’t go into this bright orange spread can be the cause of much debate.

Some people go rogue and use cream cheese as a binder or add Monterey Cheese into the mix. Adding garlic, jalapenos, or pecans? That’s enough to send some pimiento cheese purists into a tizzy!

Bowl full of pimento cheese surrounded by crackers.

Among your mayonnaise devotees, you’ll have those strongly in the Duke’s camp and those in the Hellman’s camp. We’re not even going to include those who say the mayonnaise should be homemade in our discussion.

How To Serve

Traditional ways of serving pimiento cheese are on crackers, between 2 squishy pieces of white bread (crusts cut off please), or on celery sticks.

Nowadays, inventive chef’s have gotten wind of this delicious concoction and everything under the sun is being done with it. Pimiento cheese omelets and fritters, macaroni and pimiento cheese, fried green tomatoes topped with pimiento cheese, deviled eggs stuffed with pimiento cheese. It’s all good.

I prefer a pimento cheese that’s on the thick side, just the way I like my hummus. This is just a basic recipe, but feel free to add things in. I’m not a purist. Roasted red peppers work fine instead of pimientos. But then it should be called roasted red pepper cheese, shouldn’t it?

Recipe Tips

For the best tasting Pimento Cheese, grate your own cheese either on a box grater or in a food processor. DO NOT use packaged shredded cheese. It will not taste as fresh plus it contains a coating that prevents clumping that will affect the texture.

If you want it to be spicy, add extra cayenne pepper.