Food & Drink Magazine

The Best Pimento Cheese In The South!

By @Eater30A
The Best Pimento Cheese In The South!

Southern Pimento Cheese

Pimento cheese is a way of life for Southerners, and I grew up with either egg salad or pimento-cheese on white bread in my lunch pail. It is a staple at most bar-b-que’s, church luncheons, funerals, or potluck reunions and everyone seems to have their own version claiming theirs to be the best.

Southerners are attached to their pimento cheese memories, but venture outside of the South, and many have never tasted this spicy delicacy.

New and modern twists like those seen by the Lee brothers have made their way onto the food scene, with creative additions such as pickle juice, capers, banana peppers, sugar, and even bourbon to shake things up.

If you are looking for the tried-and-true classic Southern comfort food, adaptations just won’t do, and has you covered!

I use Blue Plate, Hellman’s or Duke’s mayonnaise in my Pimento Cheese and became a Duke’s fan after visiting the Greenville, South Carolina factory, while on an SFA trip. I found that they had not changed their original recipe since Eugenia Duke whipped it up in 1917. There is something to be said for tradition!

On white bread, grilled in a sandwich with ham, inside an omelette, or on top of a burger, you will appreciate my delicious classic family recipe.

The Best Pimento Cheese In The South!

Pimento Cheese

Note: Sometimes I omit the onions, and other times add chopped toasted pecans if stuffing celery; all still within tradition.


Pimento Cheese:


1 heaping cup (80z) sharp cheddar, room temperature,  grated fine

1 heaping cup (8oz) extra-sharp cheddar, room temperature, grated fine

1/2 cup Duke’s or favorite mayonnaise

8 0z jar chopped pimiento peppers, drained

1 tsp. very finely grated onion

1 tsp. Worcestershire sauce

1/4 tsp garlic powder

dash of dried mustard

1 tsp. ground black pepper

1/2 tsp. salt

1/4 tsp. cayenne

Dash or two of Tabasco


Combine all ingredients in a medium bowl, mash with a fork, and stir with a rubber spatula until thoroughly mixed. Serve immediately with crackers, as a dip for crudites, stuffing for celery, or as a sandwich filling. Cover and refrigerate to let flavors marinate.

Feel free to share your favorite version of pimento cheese in the comments below!

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