Pimiento cheese is a fairly well known, casual hors d’oeuvre for stuffing into celery sticks, spreading on crackers or dipping with corn chips. The texture and density of pimiento cheese varies by the recipe and the region of the U.S. that you are visiting.

In the southern U.S. it’s generally dense and substantial enough to be the mainstay of a sandwich. In the eastern portion of the U.S., it is a light, smooth and creamy spread used as a base flavoring on crackers usually topped with fresh herbs, shrimp or other heavier treats.

Most pimiento cheese aficionados will tell you that it’s the brand of the mayonnaise and the pickle that gives that something extra special to their recipe. When being creative on your own, try adding a dash of Tabasco or a pinch of sugar to bring out the depth of the other ingredients. Remember when putting together your pimiento cheese that pimentos stain plastic and wood utensils, so use a metal or dark wood spoon.


Cold Pimiento Cheese Recipe


2 cups shredded extra-sharp Cheddar
½ cup shredded Monterrey Jack or Jalapeno Jack
½ cup shredded Parmesan cheese
1 (4 0z) package of cream cheese, softened to room temperature
1/2 cup mayonnaise, divided
1 garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 tablespoon grated green bell pepper
1 (4-ounce) jar diced pimentos, drained, liquid reserved
1 large kosher dill pickle, well drained and finely chopped
Ground cayenne pepper
English-style dry mustard
Sugar, optional


1. Combine half the Cheddar, half the Jack and half the Parmesan cheese in a large bowl. Add a pinch of cayenne and a pinch of dry mustard. Mix together lightly. Blend in 4 tablespoons of mayonnaise until mixture is creamy.

2. Gently mix in remaining cheese, garlic, shallot (or onion), bell pepper, pimiento, pickle, 1 tablespoon of reserved pimiento liquid, another dash of cayenne and another small pinch of dry mustard.

3. Mix gently just to incorporate all the ingredients maintaining a rough texture. Add in softened cream cheese and blend until fully incorporated. (Keep remaining mayonnaise to use only if needed to loosen the mixture so that it is more spreadable.)

3. Taste and adjust. Add a pinch of sugar if mixture is too spicy. Let stand 30 minutes. Serve cool or at room temperature.


Warm Pimiento Cheese Recipe

1 (5 1/3 oz.) can evaporated milk
1/2 lb. processed cheese, diced
1 (3 oz.) can pimientos
1/4 tsp. salt
1 large dill pickle, chopped
½ can green olives, chopped
1 small yellow onion, grated (optional)

Put milk in top of a double boiler.
Add diced cheese and keep hot until just melted.
Drain pimientos and mash. Add to cheese mixture, along with salt.
Remove from heat.
Add pickles, olives or onions to taste.
Change mixture into a bowl and let cool.
Serve at room temperature or cover and refrigerate.


Vary your pimiento cheese recipe by varying your cheeses; adding in olives, a dash of red wine vinegar, a tablespoon of Worcestershire sauce, ground red pepper, chopped green chilies or fresh herbs. Warm or cooked pimiento cheese recipes may also include an egg and a tablespoon of flour cooked in with the milk and melted cheese to bring more firmness to the spread.

Whichever method and whatever ingredients you may choose, pimiento cheese sandwiches are amazingly delicious and fabulously addictive!