Pimento Cheese Spread

  As any true Southerner will tell you, Pimento Cheese Spread on soft white bread is a great sandwich. Bettie being born and raised in Tulsa and Sue who lived in Augusta and Texas for several years are both fond of this sandwich. It seems it really should be served on soft white bread.  While I thought this was excellent, I would eat it on crackers, or toast squares as an appetizer. 
    Sue found the recipe on the internet, and I did not save who posted it. So thanks to who ever it was as everyone thought it was just great! I did use Sue’s homemade Pimento peppers, thanks Sis, though she said I would have to make my own next time. They are so good and really made this spread special. 
  Use your mixer instead of a food processor for the right texture. It should be fluffy and have bits of cheese in it.
  The wheat bread sandwich photo is from Sue and the white bread sandwich is one I made for Bettie, who says that this is the right recipe for one of her favorites.
Classic Pimento Cheese Spread
1 ½ cups  (6 ounces) sharp cheddar cheese, shredded (at room temperature)
4 ounces cream cheese (at room temperature)
¼ cup mayonnaise 
3 tablespoons jarred pimento peppers, drained well and chopped
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon black pepper, or more to taste
1/16 teaspoon ground cayenne pepper, to taste (I added just a touch more for Bettie)
  Combine all the ingredients using a mixer with paddle attachment. Mix just until blended.
  Serve immediately or store covered in the refrigerator until ready to serve. Best if brought back to room temperature before serving. Will keep, sealed and refrigerated for up to 5 days.
Makes 1 ½ cups


  1. My mom was born and bred in Kansas, but she made this for her sandwiches!

  2. I bought it in the little jars when I was a young housewife and entertained. That was in Northern Minnesota. I do think of it as a more Southern thing though. Certainly never made my own anyway.

  3. Living my life in Iowa, Minnesota, and Wisconsin, I first tried Pimento Cheese in South Carolina. I loved it. I would have thought the Wisconsin and all the cheese recipes would love this.

  4. You would have thought so, I do think it is more of a Southern thing, at least to make your own.
    The only time I had it was when I bought the small jars by Kraft.

  5. Last summer when the kids were out of school, I had more time to post Southern cooking recipes, and I hope to be able to do it again this summer. (I am from the South, of course.) My family, including my Papa whose mother ran a boardinghouse, made pimento cheese very simply. I remember being a little girl (in the 70s and 80s) sitting at my grandparents' table. . . being served grilled pimento cheese and ham sandwiches by my Papa. (Along with ice cold Pepsi, "the taste born in the Carolinas"). That is a favorite way for me personally to eat pimento cheese. I also love it on crackers or on a spoon. I make mine with nothing but shredded sharp cheddar, a bit of Duke's mayonnaise to my liking, and a little jar of fine diced pimentos. That's all, but it's not fluffy. . . I simply mix it together with a fork. But last summer, I tried this old Southern recipe, which is a bit different than any you'll see online, and posted it here if you are interested: https://littletowhee.wordpress.com/2014/06/27/pimento-cheese/ - Emily

  6. Well, I looked at the recipe and it sounds good, but this is another thing I don't eat. I made this for Bettie and Sue makes pimento cheese also.
    I like cheese balls, but pimento cheese just has to many pimentos in it. Glad you are enjoying the blog. Let us know if you start posting again this summer or where your blog is.


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