Pimento Cheese
Pimento cheese is the South’s answer to a cheese spread, and it is a revelation to anyone who has only met the bland, tub-based version. Grated Cheddar, roasted red peppers and mayonnaise, made with a light hand, is sharp, sweet, creamy and deeply savoury all at once. It takes ten minutes.
What it is
At its heart, pimento cheese is grated cheese, pimentos (sweet roasted red peppers) and a binder — usually mayonnaise, sometimes with cream cheese for richness. The Southern classic is served on white bread as a sandwich, on crackers, or as a dip.
Ingredients
- 250 g sharp Cheddar, grated (grate it yourself — pre-shredded cheese is coated and will not blend as well)
- 150 g roasted red peppers, drained and chopped
- 100 g mayonnaise
- 50 g cream cheese, softened (optional, for a richer spread)
- 1 teaspoon Dijon or a dash of hot sauce
- A pinch of cayenne, black pepper, salt if needed
Method
- Beat the cream cheese and mayonnaise together until smooth.
- Stir in the mustard, cayenne, pepper.
- Fold in the grated Cheddar and the chopped peppers.
- Taste and adjust: more mayonnaise for a looser dip, more cheese for a firmer spread, more cayenne for heat.
- Chill for at least an hour before serving — the flavours need time to meet.
Texture: the great pimento divide
Some people want pimento cheese completely smooth, some want it coarse and chunky. The grated-cheese method above gives you the traditional, slightly chunky texture. For a smooth version, pulse everything briefly in a food processor. Both are legitimate; pick your side.
How to serve it
- Spread on white bread with the crusts left on
- As a dip with crackers or celery
- On a burger or in a grilled cheese
- Stuffed into small peppers or celery sticks
Storage
Keep refrigerated in a sealed container for up to a week. It does not freeze well, as the mayonnaise separates. See our Cheddar guide for picking a sharp block.
