Pimento Cheese

Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger topping in South Carolina. This recipe is adapted from one by a legendary Southern chef, the late Bill Neal.

Yield: 3 cups

  • 16 ounces aged white Cheddar
  • 1 (2 ounce) jar diced pimentos, drained
  • 6 tablespoons mayonnaise
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon freshly ground black pepper
  • Cayenne pepper to taste

Grate the Cheddar by hand or in a food processor. Add the rest of the ingredients and stir lightly to mix.

Refrigerate for 30 minutes. Serve with crackers.

Recipe notes: I use Duke’s mayonnaise and Kraft Cracker Barrel Aged Reserve for the cheddar.

1 Comment so far »

  1. frances yount said

    June 20 2016 @ 11:11 am

    Why do you put baking powder in grits for frying. I want to try your recipe, it sounds so good. My aunt used to cook grits and what was left were refrigerated overnight then they were sliced, dusted in flour and fried. Served with syrup. So good, but no baking powder. Enjoy looking at your recipes,so interesting. Anxious to try some of them. Thank you, Frances Yount

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