Pimento Cheese

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  • 1 pound sharp white Cheddar cheese
  • 3/4 cup store bought or homemade mayonnaise
  • One 4-ounce jar pimentos, drained well
  • 2 tablespoons grated Vidalia or other sweet onion


  • Freshly ground black pepper, to taste



  • 1. Grate the cheese on the large holes of a box grater. [Editor’s Note: Between us, a food processor is the way to go. Five seconds max. David did it by hand just for old-timey’s sake.]
  • 2. Mix the grated cheese, mayonnaise, pimentos, grated onion, and a few good grinds pepper in a medium bowl until blended. Resist the urge to dig in immediately. The pimento cheese is unspeakably better after it sits for a while in the fridge—say, 24 hours. (You can stash the pimento cheese in the fridge for up to 4 days, provided you can resist it that long.)

3. To serve, decant the pimento cheese into your loveliest serving dish.



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