Pimento Cheese Recipe

June 14, 2017


Throwing a party?

In my humble opinion, no party is complete without a 1950’s style dip. Especially a 50’s cheese dip.

Pimento Cheese  is my absolute favorite. I make it from scratch and skip the deli section at the supermarket. Folks say they like mine better.

(Commonly associated with the South, this fantastic food product has a really interesting history.  Who knew?)

Please don’t try this recipe with fat-free cheese. Enough said.

I’m a new convert to the joy of Duke’s Mayo. The extra lemon zing adds a lovely brightness to both dips and coleslaw dressing. Hellman’s make a good show as my second choice.


  • 16 ounces sharp cheese, grated with the largest grating disk food processor or grated by hand (no pre-shredded, please)
  • 4 ounces pimentoes, drained
  • 1 cup mayo
  • 1/4 to 1/2 teaspoon cayenne pepper (be bold, the fat tempers the heat)
  • Pinch of salt  and pepper blend (see below)


Load all the ingredients into your food processor and pulse just enough to combine.  Do not over-process.

Chill if you have the time, serve immediately if someone’s knocking at the door. Serve with crackers. Town House, water crackers, and Ritz are all great choices. We also love basic stone ground. Alternatives to crackers include peppers, cucumber slices, and celery sticks.

Optional add-ins:

Jalapenos – candied are fantastic, either in the mix or diced on top
Thinly slice green onions on top
Crumbled bacon on top
1-2 teaspoons of grated onion in mix

Pimento cheese also plays a part in our favorite sandwich.

Pimento Cheese Bacon Sandwich

Bread – preferably sourdough
Pimento Cheese
Crispy Bacon Slices
Candied jalapenos

Load all of these layers onto thick slices of bread then baking at 350 degrees on a cookie sheet until brown on both sides turning halfway through the process.  About 5-6 minutes per side.

Salt and Pepper Blend

I keep a mixture of 1 part black pepper and 2 parts salt next to my stove. I’ve seen this combo also made with extras like garlic powder and different flavored salts but I like this simple mix best for quick seasoning.  Whether I’m cooking eggs or burgers, this quick salt/pepper combination is usually perfect and saves the step of tracking down my inevitably lost pepper.

Shellie Gardner
Aside from throwing dinner parties that feature at least two kinds of cheese dip, Shellie's passions include travel, Mid-Century Modern furnishings and finding the perfect street taco. Has been known to snort laugh champagne.

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