Homemade Pimento Cheese—classic and simple with just Cheddar cheese, mayo, pimentos and cayenne pepper. Easy and delicious!
Author: Lucy Brewer
28 oz.blocks extra sharp Cheddar cheese(I prefer Cracker Barrel and usually use one white and one yellow)
14 oz.jar diced pimentos, drained
1/2 - 3/4cupmayonnaise(Duke's - amount depends on how creamy you like it)
1/2 - 1teaspoonground cayenne pepper
1/2teaspoonfreshly ground black pepper
Grate cheese into large bowl using small side of grater. Drain pimentos and add to cheese. Sprinkle the cayenne (start with 1/4 or 1/2 teaspoon and taste after mixing) and black pepper over the cheese. Stir in 1/2 cup of mayonnaise. You may decide to add an additional 1/4-1/2 cup depending on how creamy you like it. Mix well and taste. Add more mayo, cayenne, and a little salt if needed--usually don't need salt as cheese is salty.
Tips for Making the Best Pimento Cheese:
Choose high quality cheese like Cracker Barrel brand.
I only use Duke's Mayonnaise.
Use a food processor to grate the cheese and a stand mixer to stir together.
Start with a smaller amount of mayo and cayenne pepper and taste as you go.
You can make this pimento cheese recipe several days in advance and store in the refrigerator.
Do not freeze.
Serve at room temperature.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.