Best Pimento Cheese

My favorite way to make classic Southern-style pimento cheese. It’s creamy and thick, full of flavor and straight to the point. This is good on pretty much anything, but crackers and thick corn chips are pretty great, always.

Author: Lauren McDuffie
Yield: Makes 1.5 cups (give or take) 1x

Ingredients

Scale

8-ounce block good quality extra sharp cheddar cheese (white or yellow)
4-ounce jar pimientos, drained and chopped
2 tablespoons finely minced Vidalia onion (or another sweet onion)
¼ teaspoon garlic powder
2 to 3 tablespoons mayonnaise, plus more as needed
Serving suggestions: corn chips, crackers

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Instructions

Grate the block of cheddar and put the grated cheese into a large bowl. Add the remaining ingredients and season lightly with salt and generously with lots of freshly cracked black pepper.
Stir to mix and add a little extra mayo, if you think it needs it. You’re looking for a thick consistency – but you don’t want to break a cracker. It takes less mayo than you’d think, so start with a few tablespoons, stir, and then add more if needed.
This eats best when it’s not super cold, so let it sit out of the fridge for a while before serving. This will keep in a covered container in the fridge for up to 6 days.

Notes

1. Want to change it up a little bite? Try a smoked cheddar or a garlic and chili cheddar – flavored cheddars are great in this recipe, and it’s fun to play around with different combos.

Find it online: https://mykitchenlittle.com/2021/11/01/best-pimento-cheese/