Classic Southern Pimento Cheese

This traditional recipe is a must-have at any kind of social gathering.

By Marian Cooper CairnsPublished: Jul 11, 2022

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pimento cheese and quick pickles on a cutting board

Ren Fuller

Yields:

3 - 4 c.

Prep Time:

15 mins

Total Time:

8 hrs

“Being from Alabama," says Cairns, "pimento cheese was served at everything from barbecues to weddings. To keep busy during the pandemic, I started delivering my homemade pimento cheese to friends, and it grew into a mail-order business!"

Give this recipe your own personality by mixing up the cheeses—freshly grated Monterey Jack, Gouda, or Havarti—and by adding herbs, dried spices, roasted Hatch chiles, or different mustards. You can eat this right away, but a little rest in the fridge helps all the flavors meld.

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Ingredients

1/3 cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
1 large scallion, chopped
2 tsp. Dijon mustard
Dash Worcestershire sauce
Dash hot sauce
1 lb. cheese (such as sharp Cheddar, Monterey Jack, Gouda, or Havarti), grated (about 4 cups)
Kosher salt and freshly ground black pepper
Quick Refrigerator Pickles and crostini, for serving

Directions

1. Step 1Beat mayonnaise, pimentos, scallion, mustard, Worcestershire, and hot sauce with an electric mixture on low speed until combined, about 1 minute.
2. Step 2With mixer running, slowly add cheese in three additions. Mix just until evenly combined and some of the cheese has broken down, 1 to 2 minutes. Season with salt and pepper. Cover and chill overnight. Serve with Quick Pickles and crostini.

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