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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.
I love that this takes you back to the south 😀
Looks delish.
We use extra sharp cheddar, normal cheddar, a little grated onion, worcestershire sauce, and of course mayonnaise and pimentos! I think I would really like the pickle, but I know my mother wouldn’t ;). I love seeing recipes like this on blogs!
Yummy! Great recipe!
I grew up with my dad’s pimiento cheese, which was very similar to this only with extra-sharp cheddar and without the dill pickle. Due to the extra-sharp cheddar it had a serious bite. The first time I tried grocery store pimiento cheese I was horrified: bland, excessively sweet, AWFUL.
I think the dill pickle is an excellent addition, and can’t wait to try this. I’ll report back when I do.
My mom makes a pretty good pimento cheese. She uses a little dab of cream cheese with mayo. Whenever I’ve made it, I’ve used pepper jack cheese with the cheddar and sour cream with the mayo. And I sometimes use cream cheese like Mama does. ;-)Never heard of it will pickles but I’ll bet it’s interesting.
I actually grew up on the grocery store stuff that comes in a the small plastic tub. Mrs. Staub’s, I think is the brand name. I hated it. It wasn’t until I was an adult that Mama started making it from scratch and I realized I actually do love it.
Now there’s a place in town that serves grilled pimento cheese and I order it just about every time I go there. So good!
i have never tried this before! definitely will be making this to spread over my next lunch time baguette. love it!
I just love that you used dill pickles, such a great flavor addition.
I was stationed in Louisville, Ky. in the military in the 1960’s and pimento cheese spread was served at the lunch buffet daily . Never had it before that. Had it every day for 2 years. Loved it. The recipe is quite simple. I would leave out the pickle and add a dash of the Worcestershire sauce for umami.
i tried pimento cheese recently and couldn’t agree more with you, “OMG this is what I’ve been missing!” love it!
xoxo
Oh, gurl. Da Yum!