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Ultimate Southern Pimento Cheese
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5 from 6 votes

Ultimate Southern Pimento Cheese

A simple and easy recipe for ultimate southern pimento cheese
Prep Time10 mins
Cook Time0 mins
rest in fridge4 hrs
Total Time10 mins
Course: spread
Cuisine: American
Keyword: Pimento Cheese, Southern Pimento Cheese
Servings: 8 servings
Calories: 215kcal
Author: Loaves and Dishes


  • 4 oz 1/2 block white VERY SHARP cheddar cheese (I used Cabots Extra Sharp) (DO NOT USE PRESHREDDED CHEESE)
  • 4 oz 1/2 block orange creamy sharp cheese (I used Hellavagood Sharp) (DO NOT USE PRESHREDDED CHEESE)
  • ½ CUP Mayonnaise Use Dukes for this recipe, if not available then Hellmans, Blue Plate or Aldi store brand.
  • ½ cup pimento slices Drain well
  • 3 stalks of green onion – chopped use the white and green parts
  • ½ tsp kosher salt NOT table salt – kosher salt
  • 1 ½ tsp ground black pepper
  • ½ tsp hot sauce Franks or Cholulas work best
  • ¼ tsp Ground Cayenne Pepper


  • Grate the cheeses with a hand grater on the largest holes available. Place the cheese in a large bowl.
  • Add all of the ingredients to the bowl. Use a rubber spatula and gently mix all ingredients together. Do not over mix – you don’t want all of your cheese breaking.
  • Put plastic wrap over the top and place in the fridge for at least 4 hours. Overnight is better as this allows the flavors to marry and get to know each other better.
  • Serve on sandwiches, as a grilled cheese, in your grits, on crackers, on a baked potato, on celery or other veggies – you name it!



  • Use the best cheese you can find, I give best brands to use in the recipe. 
  • The cheese will taste BEST if you blend two types of cheese (see recipe). 
  • Hand grate the cheese for best flavor, prepackaged grated cheese has something added to keep it from sticking to itself and that is not the best type for pimento cheese. 
  • Use the Mayonnaise brand is IMPORTANT!  That is where you get creamy tang from. Preferred brands are listed.
  • You will be tempted to use the pimentos that are jarred up and chopped small already.  Don't do it.  Chop your own - it makes the flavor just right. 
  • When mixing the cheese together, just fold and be SO GENTLE!  Only mix until everything is just mixed together. 
  • IF you do not want any spicy flavor in your pimento cheese then leave the cayenne out, but it does give a lot of flavor.  
  • This recipe makes a little more than what you would buy at the store.  Remember, this is a southern staple and it is MEANT to be shared! 
  • Do not try to freeze Ultimate Southern Pimento Cheese because it won't work and will make a gloopy mess.  Ewwww.
PRO TIP:  Let the pimento cheese sit in the fridge for at least 4 hours and overnight is best (12 hours).  This allows time for the flavors to marry and meld.  It's worth the wait.


Calories: 215kcal | Carbohydrates: 2g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 421mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 11.2mg | Calcium: 209mg | Iron: 0.5mg