pimento cheese

The iconic sandwich at The Masters golf tournament is the Pimento Cheese Sandwich! You just must have the Pimento Cheese Sandwich every time you visit The Masters!&nbsp;

The Masters Famous Pimento Cheese Sandwich

pimentos (diced)

Blue Plate mayonnaise

black pepper

red pepper

cheddar cheese (shredded*)

white bread

Drain pimentos

Mix cheese, mayonnaise, pimentos, black pepper and red pepper until combined.

Spread on slice of bread and top with another slice.

Serve and enjoy!

This pimento cheese is the best! It's cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.

Pimento Cheese

Cheddar cheese

cream cheese,

pimento peppers**, well drained and chopped if in strips

mayonnaise

garlic powder

onion powder

cayenne pepper (decrease

jalapeño pepper,

black pepper,

Salt,

In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.

Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.

Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you&#8217;d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.

Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

I live in Alabama and I could honestly care less what type of mayonnaise you use(Hellman's for me).  This stuff is what my dad called 'Larapin'! Best I've ever had! Thank you so much!!

I, too, grew up with the pale pink, somewhat insipid pimento cheese in the cute "juice glasses"with the pop-off metal lids. But real pimento cheese from down south is a whole 'nother food, and fabulous. It was a revelation when we moved from Detroit to TX and now SC. Yum! And THIS recipe is the one I will now use to make it at home for the first time. :)

I,too, have been eating my mother’s And my  pimento cheese since I was a picky eater child!  And have served it to my children and grandchildren.  The idea of adding cream cheese is new to me, but I think I’ll try it and cut back a bit on the mayo.  Instead of the cayenne pepper and jalapeños we’ve always grate onion into ours—gives it milder, but essential kick.  Enjoyed reading your history with this favorite food of mine.

Gee thanks Kate, I also (*Laurie) haven't thought about this in decades, and had it on celery, also. 

I didn't have a clue it was a Southern thing (grew up in western/central NY). I think I used to eat it straight from those little glass jars, too. 

I'm sure this is much better...
 
Can't wait to give it a whirl.

I am going to make some of this today.  One question though, for being a Southern recipe, where is your Duke's mayo?  That is the go to Southern ingredient, I am not from the south but I use it all the time.

This is delish!  I made it to take as lunch at my job.  Made with white e-sharp Tillimook and it is ighter than usual PC, but I could sit down and eat with a spoon..Thank you!

Hi Kate! Is there any way to make this without the mayo? Egg allergy at my house :/

LOVE me some pimento cheese. I too have not tried it with cream cheese, but will in the future. I love to add sriracha to mine for the "kick"...it just mixes so well together with the mayo and sharp cheddar.

Tasty and easy to prepare, will make again! Thanks for sharing!

So it can also be made like this. Haven't heard about like this since the day i started cooking. Thanks for sharing Kate.

Omggggg. My husband went to The Masters practice round several years ago and ate SO many pimento cheese sandwiches, and ever since has been trying to recreate the magic of Augusta pimento cheese sandwiches with store bought versions. I made this recipe and he said it’s the closest he’s come to finding the magic Augusta pimento cheese!!! Definitely a household staple now and will be on my list of easy party recipes.

I remember this from way back, but I always loved it! Will try it soon together with some nachos ;)

I forgot to buy jalapeño but I had some chili paste in the fridge. Worked perfect. Really delicious recipe!

Made this tonight w leftover roasted red peppers... grilled it up in a grilled cheese... and watched my 2 kids and husband devour it - delicious!!

Kate:  Made the pimento cheese recipe just as written - sneaked in a few chopped Peppadew peppers 'cause I'm having a love affair with them lately and took the whole lovely thing as an offering to an impromtu gathering at a local winery.  Delicious!  It received raves!  Thanks so much for the recipe.

I like this one. I’m going to make this with my own home grown pimento peppers

I really love your recipe.  

Thanks for sharing. More power to  you and God Bless You :)

I made this today and it’s the best I’ve ever had! Yum!

Why have I never made pimento cheese before? My best friend is coming from Raleigh and she loves it so I decided to surprise her when she gets here.
I am licking the bowl. So delicious!! Thank you for figuring out your grandmoms recipe!

Tomato and Pimento Cheese Fritters

all-purpose flour

cornmeal mix

salt

garlic power

tomato

onion,

buttermilk

pimento cheese (plus more for serving, if desired)

vegetable oil

pepper jelly, melted (optional)

In a large bowl combine the flour, cornmeal mix, salt, pepper, and garlic powder. Add the tomato and onion and stir to combine.

In a small bowl, lightly beat the egg into the buttermilk, and then add in the pimento cheese and stir to combine. Add the wet mixture to the dry mixture and stir until just combined. Add a small amount if additional buttermilk if you find the batter too thick.

Heat the oil in a large skillet over medium heat. Spoon the batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot. Serve with melted pepper jelly and additional pimento cheese, if desired.

These Pimento Cheese Deviled Eggs are a great twist on a classic.&nbsp;

Pimento Cheese Deviled Eggs

eggs

cheddar cheese

honey Dijon mustard

mayonnaise (I use Dukes Mayo)

jar chopped pimentos, drained

Smoky Paprika

Remove cooked yolks from eggs into a bowl, add the sharp cheddar cheese, black pepper, salt, mustard, garlic powder and mayonnaise. Mix with a mixer.  Stir in pimentos. Fill each egg half with filling and sprinkle smoky paprika on top.  Makes 24 deviled eggs.

Southern Pimento Cheese Recipe – A staple spread in Southern home and parties, pimento cheese is a classic! Made with cheddar cheese, pimentos and a secret ingredient, this pimento cheese recipe is always a hit!

Southern Pimento Cheese Recipe

(8-ounce) sharp cheddar cheese (shredded)

(8-ounce) mild cheddar cheese (shredded)

(8-ounce) package cream cheese (softened)

pimentos

mayonnaise or Greek yogurt (optional)

Cream together cheddar cheese with the softened cream cheese until well combined.

Stir in pimentos and salt and pepper.

If you prefer your pimento cheese to be a bit thinner for spreading, add in optional mayonnaise, Greek yogurt, or liquid from the diced pimentos to preference.

https://www.youtube.com/watch?v=xCfxmgv_Tbw

Southern Pimento Cheese Recipe – A staple spread in Southern home and parties, pimento cheese is a classic! Made with cheddar cheese, pimentos and a secret ingredient, this pimento cheese recipe is always a hit!

Recipe: https://addapinch.com/pimento-cheese/

Southern Pimento Cheese Recipe - Add A Pinch

Patty&#x27;s Pimento Cheese is a classic southern staple. This pimento cheese can be served as a dip or used to make sandwiches.

Patty’s Pimento Cheese

blocks medium (or sharp) cheddar cheese (8 oz each), shredded

(4 oz) jar pimentos, drained

(mild

Worcestershire sauce

salt, to taste (about 1/8 tsp.)

In a large bowl, mix all ingredients together...

In a large bowl, mix all ingredients together until well combined. Place in the fridge until chilled.

A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers.

Southern Shrimp Dip

24-oz bag frozen salad shrimp, thawed

8-oz packs cream cheese,

pimento cheese (see notes)

horseradish

hot sauce

Liquid Smoke

Cajun seasoning

onion

green onions

I made this today.  Oh my so delicious.  Thank you for sharing.   When a child my mom would make.  Remember her sitting the cheese in the window to melt before she added her other ingredients.  Cream cheese was not one of them. This will be my go to for pimento cheese.  Top notch!

Earlier today I sent a comment that I was getting ready to make your recipe for the first time let me tell you how great it was five Southerners destroyed it in 10 minutes everyone asked for your recipe what a huge compliment to you and to my ability to follow a recipe that is bulletproof thank you looking for other inspirational recipes from you. HB

My brother buys it in Northeast Ohio.  Which, I might add, is where I grew to love pimento cheese as a child in the 1950s.  I live in Atlanta and am always bemused by people claiming deviled eggs or pimento cheese as Southern fare.

I've never even been to the South, western gal here! But I saw some pimento cheese sandwiches being made on food network and thought that looked amazing...so I found your recipe and it is AMAZING! Absolutely delicious!

https://content.jwplatform.com/videos/CDrpn6O2.mp4

Watch how to make the best pimento cheese in this short recipe video! It’s the perfect combination of cheesy, tangy, peppery and spreadable.

Pimento Cheese Recipe

Pimento Cheese Dip Recipe

cream cheese (softened)

paprika

red pepper flakes

Jalapeño (deseeded and minced (optional))

pimentos (drained)

Add Ingredients to Food Processor

Add the cream cheese, mayonnaise, garlic powder, paprika, and red pepper flakes to the bowl of a food processor and pulse until they are fully combined, about 30 seconds.

Pulse

Next, add the cheddar cheese, jalapeños (if desired), and pimentos. Pulse just to combine; you don’t want to chop the cheese too much. 

Serve

Enjoy the pimento cheese as desired with cracker, veggies, or as a spread. Store in an airtight container in the fridge for up to five days.

This recipe for Pimento Cheese Biscuits will quickly become your favorite!&nbsp;

Pimento Cheese Biscuits

baking powder

baking soda

white granulated sugar (optional)

cayenne (optional)

butter

pimentos,

Smoky paprika (optional)

Whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder and cayenne in a large bowl.  Cut in the butter until mixture resembles coarse crumbs. I have my butter very cold and grate it with a hand grater into the flour.

Add pimentos and cheese to flour mixture and stir in buttermilk with a spoon (you can use more or less buttermilk just until you have a ball of dough you can pickup).  Put dough out onto a floured surface and cut into biscuits.

Place biscuits on a baking sheet close together and brush tops with either melted butter or buttermilk.  I use buttermilk.  Sprinkle on smoky paprika.  Bake in preheated 425 degree oven for 12 to 15 minutes until brown on top.  Makes 18 biscuits.

Pimento Cheese Grits are a classic southern side dish made with stone ground grits and homemade pimento cheese. They&#039;re creamy, cheesy and delicious!

Pimento Cheese Grits

water

grits ((ad))

pimento cheese ((stirred

parsley

half & half

cheddar

In a large dutch oven, (ad) boil water, then add grits, salt, and butter.

Cover and simmer grits until tender (about 30 minutes). Stir frequently during this time.

Add a little water if needed and stir to prevent scorching.

Remove from heat and fold in pimento cheese.

Add dried parsley and garlic powder.

Stir in half and half.

Salt to taste if needed.

Stir well and pour into individual bowls.

Garnish with a scoop of pimento cheese and shredded cheddar.

Homemade Southern Pimento Cheese is a staple in the south. It's enjoyed as a dip, spread, appetizer and topping for just about anything you can conjure up!

Southern Pimento Cheese

pkg. (8 oz cream cheese, softened)

block extra sharp cheddar (shredded by hand)

dry mustard

garlic salt

Place cream cheese in a mixing bowl. Beat with mixer for 3 minutes on high until creamy.

Scrape the sides of the bowl with a spatula and mix again for a few seconds.

Add mayonnaise and beat for 1 minute on high.

Shred the cheese by hand and drain the pimentos. Add both to mixing bowl. Mix on low for 1 minute.

Add ground mustard, onion powder and garlic salt with parsley. Mix until blended well. 

Serve immediately or store in an airtight container for up to 1 week.

Pimento Cheese Cornbread

cornmeal (I used yellow)

sugar ((optional, but recommended))

egg,

cheddar cheese (- 1 (8-ounce package))

(4-ounce) jar diced pimento peppers, drained

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 10.25-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#39;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the cornmeal, flour, baking powder, salt, and sugar together. Add the egg, mayonnaise, buttermilk, and water and stir until smooth. Add the cheddar cheese and drained pimentos to the mixture - reserving a few of each to sprinkle on the top. Stir to combine.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#39;ll know the skillet is pre-heated enough if the batter sizzles when you pour it in. Sprinkle the remaining cheese and pimentos on the top of the batter. Return the skillet to the oven and bake for about 30 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

Classic Homemade Southern Pimiento Cheese with simple ingredients of cheddar cheese, pimientos, and mayonnaise can be whipped up in just minutes!

Pimiento Cheese

cheddar cheese (grated)

pimiento (well drained)

salt and pepper

Grate the cheddar cheese.

Add the pimientos, mayonnaise, salt, and pepper.

Using a fork, mix all ingredients together.

Pimento Cheese is the best spreadable appetizer! Full of pimentos, cheeses and spices, everyone will be asking you for this easy southern recipe!

Pimento Cheese (easy appetizer)

block extra sharp cheddar cheese, (freshly grated)

cream cheese, (softened)

cayenne pepper

tsp salt

tsp black pepper

pimentos ((drained))

tsp yellow mustard

tsp hot sauce, (optional)

Using a mixing bowl, add cream cheese, mayo, all seasonings, pimentos, Worcestershire sauce, and mustard. Using an electric hand mixer, beat on medium speed until completely combined. Scrape down the sides using a spatula. Add grated cheddar cheese then mix on a low speed until combined with mayonnaise mixture.

Cover the mixture and refrigerate for at least 1 hour before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621285486/j6psynljtsxfpnpivj9j.mp4

Homemade pimento cheese doesn't have to come out of a plastic tub from the grocery store. Learn how quick and simple it is to make!

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The most viewed pimento cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine