Homemade Pimento Cheese Spread Recipe
Pimento Cheese is a classic Southern no-bake cheese spread. It is versatile. Use it for sandwiches, top burgers with it, or eat it on crackers.
My husband has been the dedicated Pimento Cheese maker in our family for many years. He tweaked a recipe he found to make it more to our flavor preference. He holds firmly to the belief that you must shred a block of cheese; no packaged shredded cheese is used for this recipe.
Pimento Cheese is great for sandwich season, topping grilled burgers, and even served on a cracker as an appetizer for parties.
Ingredients
- 1 4-oz. jar diced pimiento, drained, like these
- 1 tsp. Worcestershire sauce
- 1½ cups mayonnaise, Duke’s
- ¼ tsp. onion powder
- 1/8 tsp of ground red pepper, like cayenne
- 1 8-oz. block extra-sharp Cheddar cheese, shredded
- 1 8-oz. block sharp Cheddar cheese, shredded
Rotary Cheese Grater available on Amazon
Directions
Before you get started, let’s talk about that cayenne pepper. Feel free to use more or less. If you like a little kick, go with 1/4 tsp. Just a hint? Stick with 1/8 tsp.
Step 1
Combine the first five ingredients in a large bowl and stir well to blend. Set the bowl aside while you shred the cheese.
As born and bred southerners, we are very loyal to Duke’s Mayonnaise, but I will turn my head while you use your favorite brand.
Step 2
Shred the two cheeses. We use a Rotary Cheese Shredder as shown above. It makes the job go much quicker and easier.
Step 3
Stir the shredded cheeses into the large bowl with the first five ingredients. Continue stirring until well mixed. You can stir by hand or use a hand mixer on low speed.
We always refrigerate this recipe for homemade pimento cheese spread for a couple of hours before we enjoy it. I know! Who wants to wait, right? Good things come to those who wait. The good news is, you can make this recipe a day or two ahead of an event. Store in an airtight container in the refrigerator.
Serve and enJoy!
Storing Homemade Pimento Cheese Spread
Store your pimento cheese spread in an airtight container in the refrigerator for up to one week. I doubt it will last that long; folks love this cheesy spread.
Pimento cheese spread has been called Southern pâté. I have trouble believing folks north of the Mason-Dixon line are not familiar with the cheesy, tangy spread.
Our recipe does not contain cream cheese. To my knowledge, I’ve never tasted pimento cheese spread made with cream cheese, but I’d like to. If I come across it, I will.
Top your burgers with Tangy Pimento Cheese Spread for a real treat.
Pimento Cheese Spread Recipe
An easy recipe for tangy, creamy Pimento Cheese Spread. Serve as an appetizer or sandwich spread. Can be made ahead of an event.
Ingredients
- 1½ cups mayonnaise
- 1 4-oz. jar diced pimiento, drained
- 1 tsp. Worcestershire sauce
- ¼ tsp. onion powder
- ⅛ tsp. ground red pepper
- 1 8-oz. block extra-sharp Cheddar cheese, shredded
- 1 8-oz. block sharp Cheddar cheese, shredded
Instructions
- Combine the first five ingredients in a large bowl and stir well to blend. Set the bowl aside while you shred the cheese.
- Shred the two cheeses. We use a Rotary Cheese Shredder as shown above. It makes the job go much quicker and easier.
- Stir the shredded cheeses into the large bowl with the first five ingredients. Continue stirring until well mixed. You can stir by hand or use a hand mixer on low speed.
- Store in an airtight container in the refrigerator for up to one week.
Notes
This recipe can be made a day or two ahead of an event as long as it is stored in an airtight container in the refrigerator.
Serve on crackers as an appetizer, slathered on bread for a sandwich, or melted on top of grilled burgers.
I am a little far north to find much pimento cheese spread at parties, but now I want to be the one to get the tradition started… and I want to grab one of those burgers right off the screen!
Hi Shirley,
This spread sounds so good. Thanks for sharing the recipe at C&C with J&J.
Enjoy the week.
Julie
YUM!! PINNED!! 🙂
Thanks for joining Cooking and Crafting with J & J!