Pimento Cheese

After having consumed approximately half of Vermont’s supply of Cheddar cheese in the name of research, I’ve discovered that this pimento cheese recipe from Rebecca Lang is the best dang pimento cheese I’ve ever had. I also found that doing yourself a favor and making it a day ahead of time only improves the taste. The onion mellows, the pimento perks up, the color blends, and everything becomes, well, ambrosial. And it’s one less thing for you to do the day of when guests are on their way. And you can do waaaaay more than just slather the pimento cheese on crackers. You can also  set it out as part of a crudités platter, stuff it in sandwiches (whether petite tea party bites or gooey grilled cheese sandwiches), or perhaps even scoop it straight from the container at 2:00 a.m. as you lean against the sink. Not that I know anything about that.–David Leite

Mellow Yellow Cheddar Cheese Note

When a Southerner makes pimento cheese, he or she is usually pretty particular about the type of cheese. David isn’t a Southerner but he is plenty particular about his recipes. He instructed us to share with you that he uses white Cheddar, not orange. He prefers the flavor of white. Besides, you still get a lovely orange tint from the pimentos. We haven’t run this by the author of the recipe, Rebecca Lang, although we’re curious to hear what she thinks. Let’s see if she notices…

Pimento Cheese

4.86 / 7 votes

This pimento cheese is a Southern classic made from Cheddar cheese, pimentos, sweet onion, and mayonnaise.

David Leite

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CourseHors d’Oeuvres

CuisineSouthern

Servings12 servings

Calories253 kcal

Prep Time10 minutes minutes

Total Time10 minutes minutes

Ingredients 

USMetric

• ▢ 1 pound sharp white Cheddar cheese, (or if you’re a true Southerner, by all means, stick with orange Cheddar)
• ▢ 3/4 cup mayonnaise
• ▢ One (4-ounce) jar pimentos, drained well
• ▢ 2 tablespoons grated Vidalia or other sweet onion
• ▢ Freshly ground black pepper, to taste
• ▢ Crackers, toast points, crudités, or anything else you can think to serve with it

Instructions 

• Grate the cheese in a food processor or on the large holes of a box grater. (Just between us, a food processor is the way to go. Five seconds max. Although you can do it by hand just for old-time's sake to get that Southern nostalgia mood going.)
• In a bowl or your food processor, mix the grated cheese, mayonnaise, pimentos, grated onion, and a few good grinds pepper until blended. Resist the urge to dig in immediately. Instead, cover it and stash it in the fridge for at least a couple hours and, preferably, 24 hours. (Trust us, the pimento cheese is unspeakably better after it rests. You can refrigerate it for up to 4 days, provided you can resist it that long.)
• To serve, decant the pimento cheese into your loveliest serving dish. Serve with crackers, toast points, crudités, or anything you fancy.

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Nutrition

Serving: 0.25 cupCalories: 253 kcalCarbohydrates: 2 gProtein: 9 gFat: 23 gSaturated Fat: 9 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 5 gTrans Fat: 0.03 gCholesterol: 44 mgSodium: 338 mgPotassium: 52 mgFiber: 0.2 gSugar: 1 gVitamin A: 638 IUVitamin C: 10 mgCalcium: 269 mgIron: 0.3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Testers’ Reviews

Dan Kraan

This pimento cheese is very addictive! It’s easy to prepare but the 2-hour to overnight waiting period is definitely difficult to endure. Your reward, though, is a pleasingly rich cheese dip that really shows itself off, especially at room temperature.

Using a food processor will save some time but I do recommend grating the cheese first. After that, put everything into the processor and pulse a few times until you get texture and orange color you’re after. I found some of the pimento from the jar were rather large, so if doing this all by hand, be sure to finely chop the pimento so they mix adequately with the cheese, mayo, and onion.

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