Pimento cheese has been called "the pâté of the South," and it earns the nickname. It is humble — grated cheese, mayonnaise and chopped red pimento peppers — but it turns up at every kind of Southern gathering, from church luncheons to wedding showers to the golf course. The pimento cheese sandwich sold at the Masters Tournament in Augusta has become almost as famous as the tournament itself.
Store-bought versions are everywhere, but homemade pimento cheese is far better and takes about ten minutes. This recipe is the classic version, with a few optional additions.
A little history
Pimento cheese began not in the South but in the industrial food world of the early 20th century, when cream cheese and canned pimentos (sweet red peppers, many of them imported from Spain) were modern, convenient foods. Southern cooks — and Georgia growers, who began raising pimento peppers in the early 1900s — made it their own. Over time the recipe shifted from cream cheese to sharp cheddar and mayonnaise, and it became a regional staple.
Ingredients
Makes about 2½ cups.
- 8 ounces sharp yellow or white cheddar, from a block
- 4 ounces extra-sharp cheddar, from a block (or use 12 ounces of one type)
- 1 jar (4 ounces) diced pimentos, well drained
- ½ cup mayonnaise, plus more to taste
- 2 ounces cream cheese, softened (optional, for extra creaminess)
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper, or a few dashes hot sauce
- ¼ teaspoon garlic powder
- 1 teaspoon grated onion (optional)
- Freshly ground black pepper
A word about the cheese
Grate it yourself. Pre-shredded cheese is coated with anti-caking starches that keep it from blending into a creamy spread. Use the small or medium holes of a box grater for the smoothest texture, or the large holes if you like it chunkier. Many cooks use a mix of both.
A word about the mayonnaise
Southern cooks are loyal to their mayonnaise. Duke's, made in Greenville, South Carolina, since 1917, is a common favorite because it contains no added sugar. Any good full-fat mayonnaise will work.
Method
- Grate the cheese into a large bowl.
- Drain the pimentos thoroughly and pat them dry. Excess liquid makes the spread watery.
- Mix the base. In a separate small bowl, beat the cream cheese (if using) with the mayonnaise, Worcestershire, cayenne, garlic powder, onion and a few grinds of black pepper until smooth.
- Combine. Add the mayonnaise mixture and pimentos to the cheese. Stir and mash with a sturdy spatula until everything comes together. It should hold its shape but spread easily; add more mayonnaise a spoonful at a time if it seems dry.
- Taste and adjust. Add more heat, pepper or a pinch of salt as needed.
- Chill. Refrigerate for at least an hour. The flavors blend and the texture firms up.
How to serve pimento cheese
- Classic sandwich: on soft white bread, crusts on or off.
- Grilled pimento cheese: butter the outside of the bread and cook in a skillet until golden and melted.
- With crackers: saltines, butter crackers or benne wafers.
- With vegetables: celery sticks, cucumber rounds or sliced radishes.
- Stuffed: piped into celery or halved cherry peppers.
- On a burger: a spoonful on a hot burger is a Southern classic.
- On grits or eggs: stirred into hot grits or folded into scrambled eggs.
- Deviled eggs: mash a spoonful into the yolks.
Variations
- Jalapeño: add 1 to 2 finely diced pickled or fresh jalapeños.
- Smoky: swap cayenne for smoked paprika and add a few chopped crisp bacon bits.
- Pickle: add a tablespoon of chopped bread-and-butter pickles or dill relish.
- Herb: fold in chopped chives or scallions.
- Pecan: add ¼ cup toasted, chopped pecans for crunch.
Making it for a crowd
Pimento cheese scales easily and is one of the best make-ahead party foods.
- Quantities: one batch of this recipe (about 2½ cups) spreads roughly 8 to 10 sandwiches or serves 10 to 12 people as a dip with crackers. Double or triple it for larger gatherings.
- Timing: make it the day before. The flavor improves overnight, and it frees up time on the day of the party.
- Tea sandwiches: spread it thinly on soft white or wheat bread, trim the crusts, and cut each sandwich into four triangles or strips. Cover with a lightly damp paper towel and plastic wrap until serving so the bread does not dry out.
- Serving outdoors: set the bowl inside a larger bowl of ice to keep it cool on a warm day.
Getting the texture right
- Too stiff: stir in more mayonnaise a tablespoon at a time, or a splash of the pimento liquid.
- Too loose: add more grated cheese and chill before serving.
- Too bland: add salt, a little more cayenne, a dash of hot sauce or a squeeze of lemon juice.
Storage
Keep pimento cheese covered in the refrigerator and use it within about five days. Because it contains mayonnaise, do not leave it out for more than two hours at a party (one hour in hot weather). It does not freeze well — the mayonnaise separates.
Pimento cheese for gifting and gatherings
A jar of homemade pimento cheese with a box of good crackers is one of the most welcome hostess gifts you can bring to a Southern household. It is also an easy snack to set out before a Lowcountry boil, and a reliable appetizer for a Sunday supper. Serve it with a pitcher of sweet tea on a warm afternoon and you have a porch snack that needs no explanation.
Frequently asked questions
Why is my pimento cheese greasy?
Usually from using too much mayonnaise or letting it get warm. Add more grated cheese to rebalance and keep it chilled.
Can I use roasted red peppers instead of pimentos?
Yes. They have a slightly smokier flavor. Chop them finely and drain them well.
Should pimento cheese be served cold or at room temperature?
Take it out of the refrigerator about 15 minutes before serving so it spreads easily, but keep it cool.
Photo credits: Homemade pimento cheese spread with crackers (cropped) by jeffreyw, CC BY 2.0, via Wikimedia Commons.
