Southern Pimento Cheese Classic - A Creamy, Cheesy Crowd Favorite
Pimento cheese is one of those Southern staples that feels like home—simple, comforting, and full of personality. It’s rich, tangy, and just the right kind of indulgent. Whether you spread it on crackers, stuff it into celery, or pile it high on a sandwich, this classic version hits all the right notes.
Ingredients
- Extra-sharp cheddar cheese (10–12 ounces), freshly shredded
- Cream cheese (4 ounces), softened
- Mayonnaise (about 1/2 cup), preferably Duke’s or your favorite
- Jarred pimentos (1/2 cup), drained and finely chopped
- Grated onion (1–2 teaspoons) or 1/4 teaspoon onion powder
- Worcestershire sauce (1/2 to 1 teaspoon)
- Apple cider vinegar (1 teaspoon), optional for tang
- Garlic powder (1/4 teaspoon)
- Smoked paprika or regular paprika (1/4 to 1/2 teaspoon)
- Ground black pepper (to taste)
- Kosher salt (to taste)
- Hot sauce (a few dashes), optional but recommended
Instructions
- Shred the cheese: Use the large holes on a box grater. Freshly shredded cheese melts and mixes better than pre-shredded. Set aside about 1 cup of loosely packed shreds if you like a chunkier texture.
- Make the creamy base: In a mixing bowl, beat the cream cheese until smooth. Add the mayonnaise and mix until completely blended and fluffy.
- Season the base: Stir in Worcestershire, vinegar, garlic powder, paprika, black pepper, and a pinch of salt. Add the grated onion or onion powder. Taste and adjust the seasoning now; it’s easier before the cheese goes in.
- Add the pimentos: Fold in the chopped pimentos, making sure they’re well distributed.
- Fold in the cheese: Add most of the shredded cheddar, folding gently until coated. If you saved some cheese for texture, fold it in last.
- Adjust to taste: Add hot sauce if you like a little kick. Taste and add a pinch more salt or vinegar if needed.
- Chill: Cover and refrigerate for at least 1 hour, preferably 3–4 hours. This helps the flavors meld and the texture set.
- Serve: Stir once before serving. Enjoy with crackers, celery sticks, toasted bread, or as a sandwich filling.