Pimento Cheese
Pimento Cheese recipe that's a classic Southern favorite, made with extra-sharp Cheddar cheese, mayonnaise, pimentos, and cayenne pepper.
Servings: 24 servings
Calories: 123kcal
Ingredients
- 2 8 oz. blocks extra sharp Cheddar cheese, (I prefer Cabot or Cracker Barrel and usually use one white and one yellow)
- 1 4 oz. jar diced pimentos, drained
- ½ - ¾ cup mayonnaise, (Duke's - amount depends on how creamy you like it)
- ½ - 1 teaspoon ground cayenne pepper
- ½ teaspoon freshly ground black pepper (optional)
Instructions
- Grate cheese into large bowl using small side of grater or food processor.
- 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.
Notes
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.
