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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....

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.

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.