Homemade Pimento Cheese

5 from 5 votes

A Southern classic made with just 3 ingredients: sharp cheddar, mayo, and diced pimentos. Stir it together in 10 minutes and serve as a dip, a sandwich spread, or a topping for just about everything.

Course Appetizer

Cuisine Southern

Keyword homemade pimento cheese, how to make pimento cheese, pimento cheese recipe, recipe for pimento cheese, simple pimento cheese recipe

Prep Time 10

Total Time 10

Servings servings

Calories 228.5kcal

Author Blair Lonergan

Ingredients

1 (4 ounce) jar diced pimentos, not drained
1 lb. sharp cheddar cheese, grated
1 cup full-fat mayonnaise (Duke's preferred)
Kosher salt and freshly ground black pepper, to taste

Instructions

Grate the cheddar cheese using a box grater or food processor grating attachment. Transfer to a large mixing bowl.
In a separate bowl, stir together the mayonnaise and diced pimentos, including the liquid from the jar.
Add the mayo-pimento mixture to the grated cheese. Stir until well combined. Season with salt and pepper to taste.
Transfer to an airtight container and refrigerate until ready to serve. For best texture, let sit at room temperature for 30 minutes before serving.

Notes

The cheese: Grate from a block. Pre-shredded is coated in starch and affects texture. Sharp cheddar is classic; extra-sharp also works. A blend of both is great for extra depth.
The mayo: Use full-fat, high-quality mayo. Duke's is the traditional Southern choice. Low-fat versions will affect both flavor and texture.
Yield and serving sizes: Makes about 3½ cups. For sandwiches, plan on about ⅓ to ½ cup per sandwich (roughly 6 to 7 sandwiches per batch). Double the recipe for 10 to 15 sandwiches.
Make-ahead and storage: Prepare up to 3 to 4 days ahead and refrigerate in an airtight container. Leftovers keep for up to 1 week. Do not freeze. The mayo separates when thawed.
Variations: For heat, stir in a pinch of cayenne, a splash of hot sauce, or minced jalapeño. For a tangier spread, add 1 to 2 tablespoons of dill pickle relish or a tablespoon of grated Vidalia onion.

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