Pimento Cheese

Maybe it’s a Southern thing, but pimento cheese is a staple in the South. We all grew up on it-filling soft, white bread (sometimes crustless) with it.

This is my own creation for a homemade spread. Use it to fill sandwiches or on celery. I put it on lowcarb wraps. You can also add fresh, minced jalapeno peppers to the mix-you won’t be sorry you did.

Pimento Cheese

Servings 8


  • 1 c medium cheddar or longhorn cheese grated
  • 3/4 c monterey jack cheese grated
  • 1/2 c sharp cheddar cheese grated
  • 2/3 c real mayonnaise not salad dressing-i use duke's
  • 4 oz cream cheese room temperature
  • 4 Tbsp diced pimentos drained
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp onion powder optional-i use a tiny dash


  1. Mix cheeses in a large bowl and add mayonnaise and cream cheese. Mix by hand until thoroughly combined.
  2. Add pimentos and seasonings and mix. Add more mayonnaise if too dry. Serve on bread as a sandwich, or as a dip or snack on celery. Refrigerate leftovers.

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