My (Almost) Famous Pimento Cheese

My go-to party treat

By Robert F. Moss

November 15, 2017

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I've written a lot about pimento cheese over the years, covering everything from its history (not invented in the South, as it turns out) to tackling the knotty question of what "authentic" pimento cheese is. And though I've made the case that pimento cheese wasn't originally an icon of Southern cuisine, that doesn't mean that it isn't now—and I certainly do love to eat it.

Whenever there's a party or gathering and someone asks me to bring an appetizer, this is the recipe I turn to first. It's a definite crowd pleaser. You can get all fancy with gourmet, seed-encrusted crackers or little crostini for spreading the cheese on, but pimento cheese is really best when you keep it simple. Plain, mild crackers like saltines or water crackers are my go-to foundation for the spread, or small buttermilk biscuits if I feel up to baking.

Ingredients

  • 8 ounces sharp or medium cheddar cheese
  • 1/2 cup Duke's mayonnaise
  • 1/2 cup pimentos from a jar, drained and diced
  • pinch of salt
  • black pepper to taste
  • 1/4 cup diced green onion (optional)
  • 1 tablespoon dijon mustard
  • 1 teaspoon freshly-squeezed lemon juice
  • 1-3 dashes cayenne

Preparation

  1. 1Grate the cheddar using the larger holes on your cheese grater and put into a large mixing bowl.
  2. 2Add in a little less than half a cup of mayonnaise, reserving some for adjusting later.
  3. 3Add the remaining ingredients to the bowl and stir until well mixed. If needed, add a little more mayo to get the right consistency—it should be thick but still loose enough to spread easily.
  4. 4Cover bowl and allow to chill in the fridge at least one hour. Let it go overnight if you have time: the flavor is better once the ingredients get a chance to mingle and get to know each other.