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This Classic Pimento Cheese is a Southern classic. This no-cook appetizer and dip is SO easy to whip together. Jarred pimentos, cornichons, cheddar cheese and mayonnaise make up a dip everyone will love. Serve these with my Buttermilk Biscuits for a Southern classic.
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One of my best friends in college introduced me to the glory of Pimento Cheese. He would eat it every single day at the college cafeteria and it was so funny to watch him be obsessed with such a simple thing. But I get it, it’s a Southern thing. Just like Easy Peach Cobbler, Beet Pickled Deviled Eggs
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Classic Pimento Cheese
Ingredients
- 1 garlic clove, minced
- 1 small dill pickles, minced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack
- 1 4- ounce jar pimentos, drained (not rinsed)
- Few turns of black pepper
- 1 teaspoon hot sauce, I used Texas Pete, which is very mild so do this to taste
- 3 tablespoons mayonnaise
Instructions
- In a food processor add garlic clove, dill pickle, shredded cheddar cheese, shredded Monterey jack, pimentos, black pepper and hot sauce. Pulse until just combined, stopped and scraping down the sides as needed. Note: This is a personal preference but I like mine with texture. If you like it more smooth, simply pulse some more until you’re at the desired texture.
- Give it a taste and add more hot sauce if you like. Next, fold in the mayonnaise and mix until it’s completely incorporated. Adjust any seasoning or flavoring if you like.
- To serve: some like to serve this cold. I like it room temperature. It’s definitely your call. Serve with chips, crackers or slices of bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My grandfather used to make his famous “Cheese salad” often. When he made it, he made large quantities for the whole family. He would never give anyone the recipe! I remember him using a meat grinder (clamped to the kitchen table) to shred the blocks of extra sharp cheddar cheese. Watching him make his famous & most beloved recipe is one of my favorite & fondest memories of him & my childhood. This recipe is the closest I’ve found & made that resembles my grandfather’s!
love this sotry–thanks for sharing! ๐
Toasted pecans chopped takes it over the top. I like it on celery.
We always had sweet pickles instead of dill. Something about those sweet pickles (not relish) and a little juice makes the pimento cheese perfect! And always use the juice from the jar of pimentos! Yummm
I’ve been dying to make this forever!