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Southern Pimento Cheese

April 9, 2018

Southern pimento cheese is a classic staple of wedding showers, baby showers, and Southern lunches in general. This is my creamy, from-scratch version!

A close-up picture of a jar of pimento cheese on a cutting board with mini red peppers and crackers

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Are You a Pimento Cheese Lover?

There was a huge pimento cheese boom a few years back, and you could barely set food in a restaurant – at least here in the South – without seeing a pimento cheese sandwich and perhaps a pimento cheese burger on the menu. I think that the trend has died down a little bit, but Southern pimento cheese is just one of those foods that is good enough to be on restaurant menus that range from fancy to totally casual.

The fact of the matter is, when pimento cheese is in the house I have a hard time controlling myself. Whether it’s this Southern pimento cheese that I make myself or a tub of smoked Gouda pimento cheese from The Chef and His Wife, I can’t resist dipping crackers or pretzels or whatever other crunchy, salty snacks I have in the house into it. I actually rarely make a pimento cheese sandwich in the house but I am known to order it whenever it sounds particularly tempting on a restaurant menu.
An overhead picture of a jar of pimento cheese on a cutting board with mini red peppers and crackers

Flavor Bombs = GOOD

I’m not too concerned about it. I’m a good Southern girl and that means that I have to love good Southern pimento cheese, right? I’ve also upped the flavor quotient a little bit with a couple of additional ingredients. Feel free to add some cooked, cooled, and crumbled bacon if you want (and really, why wouldn’t you?).

Cream Cheese or No Cream Cheese?

Some people would tell you that my addition of cream cheese makes this pimento cheese inauthentic, and I suppose they might be right. I find, though, that using a little cream cheese in place of some of the mayo (always Dukes in my house – always) makes the pimento cheese less greasy. Actually, in the The Lee Bros. Southern Cookbook , Matt and Ted Lee suggest that if you are going to use your pimento cheese in grilled cheese sandwiches or for melting on a burger that you omit the mayonnaise and mold the cheese into a block that you can cut slices from in order to eliminate the grease factor. Makes sense to me.

What’s your favorite way to eat pimento cheese?

This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

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An overhead picture of a jar of pimento cheese on a cutting board with mini red peppers and crackers

Mary

Yield: About 1 1/2 cups

Southern Pimento Cheese

PTH30MPrep Time:

PTH20MCook Time:

50 minTotal Time:

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Ingredients

  • 1 red pepper
  • 4 ounces cream cheese, softened
  • 8 ounces cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • ¼-½ cup mayonnaise
  • salt and pepper, to taste
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Set a rack on the top level of the oven and turn the broiler on high. Slice the “cheeks” or the sides off of the red pepper, leaving the seeds and stem behind. Place the pieces of pepper skin side up on the broiler pan or a foil-lined baking sheet. Broil until completely charred. Place in a bowl and cover with plastic for 15 minutes.
  2. Scrape the charred skin from the roasted red pepper. Cut the pepper into strips then finely dice.
  3. Place the cream cheese in a medium bowl and use a spatula to “cream” the cream cheese until it is a spreadable consistency. Add the red pepper, cheddar, the mustard, the Worcestershire sauce, and the cayenne, if using. Add mayonnaise until you reach the desired consistency. Add salt and pepper to taste. Serve immediately or chill until ready to serve.
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https://chattavore.com/southern-pimento-cheese/

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Filed Under: Appetizers, By Course, By Main Ingredients, How to Cook From Scratch, How-To, Recipes, Snacks, Vegetables or Vegetarian Tagged With: appetizers, cheese, sandwiches, snacks, vegetarian By Mary // Chattavore 3 Comments

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Trackbacks

  1. Chicken & Pimento Cheese Sandwich aka the Piminnie Pearl - Chattavore says:
    August 28, 2015 at 6:01 am
    […] to say, I was quite intrigued (my long-time readers know that I have a bit of an obsession with pimento cheese. I eat it on sandwiches (of course) and on crackers, put it in deviled eggs, and even put it in […]
    Reply
  2. Pimento Cheese Fries with Bacon & Green Onions - Chattavore says:
    March 31, 2016 at 3:33 pm
    […] complete the dish for the perfect finger food. If you stand close enough to me, you can smell the pimento cheese oozing from my […]
    Reply
  3. A Night Out With Chattavore at AllSouth - Chattavore says:
    July 15, 2016 at 8:59 am
    […] This time was a huge success! For the first night out with Chattavore, I started with warm pimento cheese with crackers for dipping. That was followed by bacon and cheese party sandwiches with honey-sesame […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.