The Best Pimento Cheese In The South! #30AEats

Pimento cheese is a way of life for Southerners, and I grew up with either egg salad or pimento-cheese on white bread in my lunch pail. It is a staple at most bar-b-que’s, church luncheons, funerals, or potluck reunions and everyone seems to have their own version claiming theirs to be the best.

Southerners are attached to their pimento cheese memories, but venture outside of the South, and many have never tasted this spicy delicacy.

New and modern twists like those seen by the Lee brothers have made their way onto the food scene, with creative additions such as pickle juice, capers, banana peppers, sugar, and even bourbon to shake things up.

If you are looking for the tried-and-true classic Southern comfort food, adaptations just won’t do, and has you covered!

I use Blue Plate, Hellman’s but mainly Duke’s mayonnaise in my Pimento Cheese, and became a huge Duke’s fan after visiting the Greenville, South Carolina factory, while on an SFA trip. I found that they had not changed their original recipe since Eugenia Duke whipped it up in 1917. There is something to be said for tradition!

On white or rustic sourdough bread with ham or bacon and grilled or griddled to perfection, snuggled inside an omelette, or on top of a burger, you will appreciate my delicious classic family recipe.

Pimento Cheese

Note: Sometimes I omit the onions, and other times add chopped toasted pecans if stuffing celery; all still within tradition, never adding sugar! 😉

Pimento Cheese:


1 heaping cup (8 ounce) sharp cheddar, room temperature,  grated fine

1 heaping cup (8 ounce) extra-sharp cheddar, room temperature, grated fine

1/2 cup Duke’s or favorite mayonnaise

8 0z jar chopped pimiento peppers, drained

1 tsp. very finely grated onion

1 tsp. Worcestershire sauce

1/4 tsp garlic powder

dash of dried mustard

1 tsp. ground black pepper

1/2 tsp. salt

1/4 tsp. cayenne

Dash or two of Tabasco


Combine all ingredients in a medium bowl, mash with a fork, and stir with a rubber spatula until thoroughly mixed. Serve immediately with crackers, as a dip for crudites, stuffing for celery, or as a sandwich filling. Cover and refrigerate to let flavors marinate.

Feel free to share your favorite version of pimento cheese in the comments below!

7 thoughts on “The Best Pimento Cheese In The South!”

  1. I always use Blue Plate Mayo. I take a large jar of pimento and using a small food processor pulverize the pimento and the water to a slurry. Then dump it into 1lb of extra sharp cheddar cheese that you have grated fine. Never ever use store bought shredded cheese. Then I dump the mayo in and mix. I stop adding when it is pretty soupy. It will firm up some in the refrigerator overnight. Simple but very good. Friends request it.

  2. Love that story, Jane. I too avoid the pre shredded. It contains wood pulp making it harder to mix, and if needed, to melt. Drooling for a pimento cheese sandwich now.

  3. There was a elderly lady I went to church with and she added a little oil to keep it from drying out. You never tasted the oil. She also graded the bars of cheese, never used the pre-shredded. She use a lot more mayo than listed above. She was always being ask to bring Pimento Cheese sandwiches to our church get together’s. She also was sweet enough to make a batch for my daughter’s wedding and others would ask her too. I have her recipe somewhere but have no idea where it is. I do add Cream Cheese to mine sometimes.

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