Pimento cheese is a creamy, savory Southern staple made with freshly grated sharp cheddar, roasted pimentos, and mayonnaise, spiked with garlic and mustard. It's a versatile dip that works equally well on crackers, sandwiches, or warm toast.
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Grate the entire 8 oz block of sharp cheddar cheese into a large mixing bowl.
Add the garlic powder, ground mustard, cayenne pepper, black pepper, and granulated sugar to the cheese.
Add the diced pimentos to the bowl.
Add the mayonnaise to the bowl.
Mix all ingredients together with a spatula until thoroughly combined and creamy.
Serve immediately with crackers, on sandwiches, or spread on toast and broil.
Store in an airtight container in the refrigerator for up to 5 days. Best served at room temperature or slightly warmed; does not freeze well.
Pre-shredded cheese contains anti-caking agents that affect texture. Freshly grated sharp cheddar melts smoother and creates a creamier dip.
Store in an airtight container in the refrigerator for up to 5 days. It does not freeze well due to the mayonnaise base.
Yes, pimento cheese is best made 1–2 hours ahead to allow flavors to meld. Store covered in the fridge until serving.
Greek yogurt works but will be tangier and less creamy. Cream cheese thinned with a little milk is another option.
The cayenne pepper adds mild heat. Reduce or omit it for a less spicy version, or increase to taste.
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