Posted by / Monday, November 14, 2011

Pimento Cheese Recipe

I grew up on pimento cheese. I also grew up on cream cheese and sliced green olive sandwiches. I never though much about it and I certainly never really though about making it. I also have of late been buying a spicy store bought version of pimento cheese from Fresh Market.

Then came the movie "Pimento Cheese, Please!" which Mary and I went to a screening of last week here in Richmond. Growing up in the South, I had no clue the lore pimento cheese had. Thankfully the movie (which you can read an article on here in Richmond Magazine) caused me to look back and actually call up my mom to ask how granny made hers — and share this easy recipe that has many variations. My granny's variation is as close to a classic as I can find!

Thanks to Nicole Lang of Dollop Desserts for enlightening me on this staple from my past — one of which will always be in my future.

  • 2 cups shredded sharp cheddar cheese, grated (I grate my own)
  • 8 ounces softened (room temperature) cream cheese
  • 1 4 ounce jar pimentos (chopped)
  • 1/4 to 1/2 cup mayonnaise
Fluff room temperature cream cheese in a mixer. Add the cheddar cheese, mixing again. Once combined, add mayonnaise and pimentos, mixing again. Cover and allow 2 hours to set up in the refrigerator.

Now if you get the chance to catch the film, you will learn the consensus is pimento cheese is most classically spread on white bread or simply a Ritz cracker. In my house it is good on a Triscuit, radish, or right out off the spoon.

So there you have it — pimento cheese. Are you a fan? What is your version or are you still sitting here in amazement wondering what the heck this is?

E.A.T. local E.A.T. well


  1. My favorite thing on the planet. I love to add a generous helping of cayenne pepper, too. My mom always made it that way. Good memories :)

  2. Spreading it on a radish is a great idea! I'm going to try that.

  3. Thanks Kendra, and I will have to add a pinch of cayenne next time as this did not quite have the kick I am used to!


  4. I've never tried it so technically I shouldn't say I'm not a fan. I do know that I don't like cream cheese, mayonnaise and pimentos though ;) I drove my mom crazy as I would gobble down green olives, but would always pick the pimentos out!

  5. I agree with Monica. I am all for all the ingredients. I have a thanksgiving holiday tradition of brie and white wine, but perhaps I'll need to mix it up this year...

  6. Megan, I think Pimento cheese and Boone's farm is in order this year!


  7. My Momma always used EXTRA sharp cheddar cheese (which adds some of the kick that you may be looking for, Tim), very finely grated, but without the cream cheese - am looking forward to trying with cream cheese. And outside of a sandwich, forget the crackers - Momma served celery stuffed with pimento cheese as an hor d'oeuvre, as a side to a sandwich, or on a relish tray with dinner!

  8. Thanks for the shout out Tim, I am so glad you enjoyed the movie. I love the idea of PC on a radish, it may replace my favorite way to eat it, on a celery rib!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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