Classic Pimento Cheese

There are few foods as Southern as pimento cheese. I like to serve it at parties as a dip with pretzels and celery sticks....
Contributor
Pimento Cheese
Justin Fox Burks

Pimento Cheese

There are few foods as Southern as pimento cheese. I like to serve it at parties as a dip with pretzels and celery sticks. — Jennifer Chandler, The Southern Pantry Cookbook.

4
Servings
Deliver Ingredients

Notes

Roasted red peppers can be used in place of the pimientos.

I prefer the texture of the pimento cheese when I shred the Cheddar cheese myself. But if you are in a hurry, you can use packaged shredded cheese.

This recipe makes approximately 3 ½ cups of pimento cheese. Pimento cheese will keep for up to four days in your refrigerator (if it lasts that long!).

Ingredients

  • 1 3-ounce package cream cheese, softened
  • ½ Cup mayonnaise
  • ½ Teaspoon sugar
  • 3 Cups shredded sharp Cheddar cheese
  • 1 4-ounce jar finely diced pimientos, drained
  • Kosher salt and freshly ground black pepper
  • Dash of hot sauce, optional

Directions

In a large bowl, stir together the cream cheese, mayonnaise, and sugar until smooth. Add the cheese and the pimientos. Stir, mashing with a fork, until well-combined and relatively smooth. Season with salt and pepper. Add a dash of the hot sauce if desired. Cover and refrigerate until ready to use.

Pimento Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Pimento Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.