Pimento Cheese
You guys! I’ve been holding out on you. I had the most amazing pimento cheese at a Christmas party last weekend, and although I haven’t had or made it in years, it was like a rebirth into the world of pimento cheese. I had forgotten how much I love its intensely cheesy, mayo-y, briny deliciousness.
I immediately requested the recipe from the friend who had brought it, who had found it on the conversation thread of a makeup tutorial YouTube channel she frequents. Ah, the internet. Remember when you got recipes from your neighbours and small collection of cookbooks, or clipped it out of the newspaper? So this particular pimento cheese came from a woman who got it from her southern mother – pimento cheese is a southern thing, not surprisingly from the same era as the cheese ball. At its core, it’s extra-aged cheddar and mayo, with a hit of spice in the form of cayenne or chili flakes. I instantly asked my Facebook crowd if anyone made this and had their own formula, and someone pointed out that Dorie Greenspan’s latest cookbook, Everyday Dorie, which was happily sitting on my desk, contained a recipe for pimento cheese. And so the next morning, before I had digested the excessive quantities of pimento cheese I had consumed the night before, I set about making two batches – Dorie’s and Tara’s internet friend’s mother’s – for a little taste test.
Pimentos are mild peppers – you may know them as those little red bits stuffed into manzanilla olives – and you can buy them by the jar alongside the pickles at most grocery stores. Most recipes for pimento cheese call for a combination of old and extra-old cheddar, and there are often specifics about the grating/grinding process. Dorie blitzes hers in the food processor, which is ridiculously easy, and I love the shade of orange it produces. Hers is ridiculously simple – cheese, pimentos, a bit of mayo, cayenne and salt. It’s superb. Tara’s friend’s mom’s is more complex – the ratio of cheese to pimentos is similar (10 oz vs 16 oz), but it calls for 1 1/2 cups of mayo (to Dorie’s 3 Tbsp), along with a teaspoon of grated onion (just a bit! I love old dip and spread recipes that call for such a miniscule amount), a shot of Worcestershire, toasted pecans and chili flakes. The cheese grating process is specific: the coarse holes of the box grater for the old cheddar, and the smaller holes for the extra-old, which produces a finer almost paste similar to what you’d get in the food processor. Her formula is thus: 8 oz extra old cheddar (grated with the small holes on the box grater), 8 oz old cheddar (grated with the regular holes), a 4 oz jar diced pimentos (drained), 1 1/2 cups mayo, 1 tsp finely grated onion, 1 tsp Worcestershire sauce, 1 tsp crushed red chillies 1 cup pecans, lightly toasted and chopped. Mix it all and refrigerate.
I brought both to another party that night, and for a long time the two were neck and neck – everyone loved both (except, hilariously, a friend who actually grew up in the southern states and hates pimento cheese – I was counting on her authority!) – but as the evening grew later, Tara’s friend’s mom’s started to take the lead. Honestly, I’d make both – Dorie’s is so simple, and I like doing it all in the food processor. Tara’s friend’s mom’s is so delicious. But next time I make it, I’ll likely morph the two: not worry so much about the ratio of extra old to old cheddar, leaning toward more of the extra old, go somewhere in the middle for mayo (1/2 cup? 3/4?), a 4 1/2 oz jar of pimentos because that seems to be the standard size they come in around here, and add a bit of onion and Worcestershire if I feel like it. I did like the cayenne better than the chili flakes, but mine wasn’t as hot as Tara’s batch, so it depends on what you happen to have in your spice drawer. The pecans were delicious, and remind me of another vintage cheese dip my mom makes every Christmas, but pecans are pricey – I think I’d add half next time if I used them at all. (I did some videos over on Instagram stories, if a visual would help here.)
At any rate, I’m excited to be reunited with pimento cheese. I spread some inside a grilled cheese sandwich earlier this week, and it was mind-blowing. It’s also the easiest thing to make ahead to bring to parties, or have tucked away for your own. Thanks for the reminder, Tara and Dorie!
Dorie’s Pimento Cheese
AuthorJuliePress the pimentos between paper towels to absorb any excess moisture. Cut them into a few pieces if they're whole. (It seems the ones available in Canada are most often chopped.) If you're using block cheese, cut it into chunks.
Combine the cheeses and pimentos in a food processor and pulse a few times to begin chopping them. Add the mayo, salt and cayenne and process until the mixture has the texture of tiny-curd cottage cheese, scraping down the side of the bowl as needed. If you'd like to process it further, it will be more like a spread, and that's fine.
Scrape into a crock, bowl or jar and refrigerate for at least 4 hours before serving. Makes about 2 cups.
Ingredients
I worked at a cafe in the 80’s and she made this into a spicy cheddar sandwich with cucumbers on amazing molasses whole wheat bread. I always buy a loaf when I am in Regina and recreate it. It was so delicious. I haven’t done it for ages, maybe I will make it for Christmas. Thanks!
Would you please post the recipe for molasses whole wheat bread? Thank you very much.
Thank you! I saw your Instagram post last week and my fingers were crossed that you would post the recipe soon:)
Julie! You did it again! I didn’t even know I was missing pimiento cheese, but I was. I remember a couple of Christmas parties when I ate waaay more than my share because it’s so delicious. Then it disappeared and I forgot about it until I saw your amazing post. THANK YOU for the memories and for the opportunity to create more. Also, thank you for all the time, effort and love you pour into Dinner With Julie, your FaceBook posts, recipes and appearances so the rest of us can have a bit of cooking magic in our lives. It’s amazing that you do this so generously. (I love you even though we’ve only hardly met a couple of times!) Merry Christmas!
This was so good. I added a bit of finely chopped onion and a dash of Worcestershire sauce for good luck. Magical on the 200 crackers I consumed last evening.
Made it for a party last night; ?. I like mine with more mayonnaise so I put in about half a cup. So good. Hmmm… i think the last few spoonfuls will be good on toast for breakfast this morning… brb
Made it for a party last night; ?. I like mine with more mayonnaise so I put in about half a cup. So good. Hmmm… i think the last few spoonfuls will be good on toast for breakfast this morning… brb
Yuuuummmm!
oooooh… brilliant!!
Just made this because it’s game day tomorrow and my friend invited us for ‘greasy food over pretending to watch the superbowl’. I used the Dorie recipe. I’m not sure I got my hands on real pimento, they only had jars of round red peppers in the store, advertised as ‘african peppers’. They have sugar added in the brine and are a bit spicy, so swapped the cayenne for a bit of smoked paprika and a dash of worcester. It’s currently sitting in the fridge and it’s going to be hard resisting it until tomorrow, it already tastes pretty good!
I was just wondering whether it was worth splurging on the more expensive farmhouse, 4-5 year aged cheddar for this type of recipe. I used a more generic brand, thinking the pimientos and worcester would bring enough of their own flavor anyways. What are your thoughts on this?
I’ve noticed a difference, yes.. I get the Tickler – an extra aged white cheddar that’s not too pricey.. a block the size I need for this is usually around $7? I figure it’s worth the occasional splurge!
I made this during the holidays and it was SO FANTASTIC! I tweaked Tara’s internet friend’s mother’s recipe as suggested, though I wish I had a food processor to make Dorie’s recipe as I love the colour it turns out. I used chili flakes because that is what I have in the pantry, but I would try again with cayenne for a more consistent heat throughout.
Thank you for sharing both recipes and your tweaks!!
Yay! I love it so much, any way that it’s made!
The first time I made pimento cheese all the grocery stores were out of the little jars of pimentos, so I used a couple of tablespoons of Portuguese sweet pimento paste I had in the fridge instead. It might be less authentic but I loved it and that’s what I use all the time now. My go-to recipe also has cream cheese in it and more seasonings (garlic powder, celery salt, Worcestershire sauce, smoked paprika and a few shots of Lousiana hot sauce. It’s insanely addictive.
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This recipe brings back such nostalgic vibes! I’ve always loved pimento cheese but never thought to make it from scratch – your version looks absolutely delicious and approachable. Thanks for sharing the step-by-step!
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I love pimento cheese, but I’ve never tried making it myself. The comparison between the two recipes is super helpful—now I want to try both!
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Every now and then, a simple bite can transport you straight back to a forgotten joy — that’s exactly what happened when I recently tasted the most divine pimento cheese at a Christmas gathering. It had been years since I’d last made it, but that creamy, sharp, slightly tangy flavor brought back a flood of culinary nostalgia. I immediately hunted down the recipe, tracing it through a friend’s friend on a YouTube comment thread (because, of course, that’s how recipes travel in the digital age).
Pimento cheese is a classic Southern spread that combines rich, creamy flavors with a touch of spice, making it a favorite at gatherings and family meals. Traditionally made with extra-aged cheddar cheese, mayonnaise, and diced pimentos, this delicious mixture creates a perfect balance of tangy, savory, and slightly spicy notes. Often served as a dip, sandwich filling, or cracker spread, pimento cheese has stood the test of time, evolving from an old-fashioned party favorite into a beloved comfort food.
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The post revisits the nostalgic charm of pimento cheese, a classic Southern spread traditionally made from sharp cheddar, mayonnaise, and pimentos—a recipe whose roots align with Wikipedia’s note on Southern cuisine preserving simple, flavorful, comfort-food traditions. Its revival through shared recipes shows how modern digital communities now play the role once held by neighbors and cookbooks, keeping food culture alive through collaboration. Even today, people often exchange such recipes through chatting apps like whatsapp, making culinary traditions easier to share than ever.
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The post describes a renewed love for pimento cheese after tasting an exceptional recipe, tying into its Southern U.S. origins as noted on Wikipedia, where it’s traditionally made with cheddar, mayo, and mild peppers. The writer explores different versions, comparing a homemade family recipe with one from a well-known cookbook. Many people today share such recipes and cooking discoveries with friends through whatsapp, keeping food traditions lively and connected.
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Pimento cheese is a timeless Southern staple known for its creamy texture and bold yet comforting flavor. Made with sharp cheddar, smooth mayonnaise, and sweet pimentos, it delivers a satisfying mix of tangy and savory with just a hint of warmth. Whether enjoyed as a spread on sandwiches, paired with crackers, or served as a crowd-pleasing dip, this classic has evolved from a traditional party dish into an everyday comfort food favorite.
Pimento cheese brings together simple ingredients to create something surprisingly rich and flavorful. The combination of sharp cheese, creamy dressing, and mild pimentos gives it a smooth texture with a subtle kick that works in many dishes. From casual snacks to picnic sandwiches and party platters, it remains a versatile favorite that feels both nostalgic and fresh at the same time.
Pimento cheese is a classic Southern recipe made with extra-sharp cheddar cheese, mayonnaise, and a touch of spice like cayenne or chili flakes, giving it a rich, creamy, and slightly briny flavor. In the text, Julie describes rediscovering her love for pimento cheese after tasting an unforgettable version at a Christmas party, which shows how traditional recipes often resurface through friends, family, or even the internet
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“Pimento cheese takes simple ingredients and turns them into something unexpectedly rich and flavorful. The blend of sharp cheese, creamy dressing, and mild pimentos creates a smooth, slightly zesty spread that complements a wide range of dishes. From casual snacks and picnic sandwiches to party platters, it’s a versatile favorite that’s both nostalgic and refreshingly satisfying.”
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I actually made this for a game day get-together tomorrow, and it’s already hard not to keep going back for another taste. I followed the Dorie recipe but had to improvise a bit since I couldn’t find real pimento—ended up using some jarred red peppers that were slightly sweet and spicy. I swapped the cayenne for smoked paprika and added a dash of Worcestershire, and it turned out really good so far.
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I actually made this for a game day get-together tomorrow, and it’s already hard not to keep going back for another taste. I followed the Dorie recipe but had to improvise a bit since I couldn’t find real pimento—ended up using some jarred red peppers that were slightly sweet and spicy. I swapped the cayenne for smoked paprika and added a dash of Worcestershire, and it turned out really good so far.
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Revisiting a classic pimento cheese recipe is a reminder of how incredible this simple, creamy southern spread can be at any gathering. The rich blend of sharp cheddar, mayo, and tangy diced peppers makes it an effortless crowd-pleaser for sandwiches or party dips. If you want to jump from delicious snack ideas into some adrenaline-pumping mobile gaming, check out moto wheelie 3d apk to master virtual motorcycle balance and tricks on your phone.
What a fun and nostalgic deep dive into pimento cheese — I love how you compared the ultra-simple food processor version with the more old-school, layered recipe. The pecans and Worcestershire sound like such a smart twist, and now I’m craving a holiday spread just reading this. For more creative flavor inspiration, I also found Witch Hat Atelier Spell Maker worth a look.
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Loved this pimento cheese post—such a fun mix of nostalgia, internet lore, and practical recipe testing. The side-by-side comparison between Dorie’s simple version and the richer, more layered family recipe was especially helpful. I also appreciate how you break down the texture, spice, and mayo ratio so clearly. It makes me want to try both versions and maybe riff on them myself. For anyone who enjoys turning everyday photos into something creative, I’d also recommend checking out Photo to Coloring Page—a nice way to add a playful twist to the content you already love.
What a delicious deep dive into pimento cheese — I love how you compared the simple food-processor version with the richer, more old-school spread. The mix of sharp cheddar, mayo, pimentos, and spices sounds perfect for a holiday table, especially with those toasted pecans. This kind of recipe story is exactly why I enjoy food blogs: it feels personal, practical, and inspiring all at once. For anyone who loves creative ideas like this, I’d also recommend checking out AI Song Creator for another fun way to make something unique and shareable.
Love this pimento cheese deep dive—especially the side-by-side comparison of the super-simple version vs. the more layered, old-school one with pecans and Worcestershire. It’s exactly the kind of recipe story that makes me want to bookmark a post and try it the same weekend. If you enjoy creative food inspiration like this, you might also like experimenting with AI Song Cover Generator—a fun way to turn ideas into something fresh and shareable.
Love this pimento cheese deep dive — the comparison between the super-simple food processor version and the richer, pecan-studded one is exactly the kind of practical recipe testing I enjoy. The notes on cheddar ratios, mayo balance, and cayenne vs. chili flakes are especially helpful for anyone trying to find their ideal spread. It’s the sort of post that makes you want to experiment, share with friends, and keep tweaking. If you like discovering creative recipe ideas and playful inspiration, you might also enjoy Deltarune Prophecy Maker for something a little different and equally fun.
What a fun deep dive into pimento cheese—your comparison between the ultra-simple food-processor version and the richer, more nostalgic family-style spread was especially helpful. I love how you traced the recipe back through party chatter, YouTube, and old-school Southern traditions; it makes the whole post feel warm and personal. The pecans and Worcestershire sound like great additions, too. I’d definitely be curious to see how your “morphed” version turns out. By the way, I also enjoy checking out unique sites like ??????? for something a little different.
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That “rebirth into the world of pimento cheese” line made me laugh, and now I’m craving that intensely cheesy, mayo-y, briny combo too. I also loved the bit about the recipe coming from a makeup tutorial YouTube thread—proof that the internet really does connect the most unexpected dots, much like How to Create AI Video Ads Without Filming in 2026 for finding creative ideas in surprising places.
This pimento cheese post is such a delicious throwback — I love how you compare the super-simple version with the more old-school, richly layered one. The mix of sharp cheddar, mayo, pimentos, and just enough heat sounds irresistible, and the pecans are a great touch. It also made me think of how fun it is to revisit “classic” favorites with a fresh twist. If anyone is in the mood for a lighthearted break after all that savory inspiration, I’d also recommend trying the Random Pokémon Generator — it’s a playful little way to discover something new.
Loved this pimento cheese deep-dive — the comparison between the super-simple food processor version and the richer, more retro-style recipe was really helpful. I’m especially intrigued by the pecans and the tiny hit of grated onion; that sounds like the kind of detail that makes a spread memorable at a party. It’s the sort of recipe post that makes me want to try it immediately and then experiment a little. If you enjoy creative kitchen ideas like this, I also found a fun phonk maker tool worth checking out.
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I’ve been making pimento cheese with a mix of sharp and extra old cheddar for years, but using Tara’s dual-grating technique completely changes the texture. Finding a sweet spot between her heavy mayo ratio and Dorie’s lighter version gives the best consistency.
Wow, pimento cheese sounds like a flavor explosion! I mean, who knew a cheese spread could bring such nostalgia? I get it, sometimes you just forget how awesome things are until they hit you like a cheese-laden freight train. Speaking of nostalgia, that recipe sounds killer; I’ve got to try making my own! Maybe I’ll blast some tunes while whipping it up—just need an MP3 tag editor for the playlist, you know? ? MP3 Tag Editor
Wow, pimento cheese sounds like a flavor explosion! I mean, who knew a cheese spread could bring such nostalgia? I get it, sometimes you just forget how awesome things are until they hit you like a cheese-laden freight train. Speaking of nostalgia, that recipe sounds killer; I’ve got to try making my own! Maybe I’ll blast some tunes while whipping it up—just need an MP3 tag editor for the playlist, you know? ? MP3 Tag Editor
Ah, the renaissance of pimento cheese—who knew it had such a dramatic backstory? I can just picture those Southern matriarchs, rolling their eyes while shifting priorities from savory delights to Instagram fame. But really, Dorie’s version? It’s like the minimalist art of snacks. Super simple but somehow profound, much like my love for the BPM Detector, which has less drama but gets the job done, you know? Anyway, if anyone can find a way to turn this dip into a startup, I’m all ears for a ‘cheese app’ idea—or maybe just a pun that could start a good laugh at the next party! BPM Detector
Ah, the renaissance of pimento cheese—who knew it had such a dramatic backstory? I can just picture those Southern matriarchs, rolling their eyes while shifting priorities from savory delights to Instagram fame. But really, Dorie’s version? It’s like the minimalist art of snacks. Super simple but somehow profound, much like my love for the BPM Detector, which has less drama but gets the job done, you know? Anyway, if anyone can find a way to turn this dip into a startup, I’m all ears for a ‘cheese app’ idea—or maybe just a pun that could start a good laugh at the next party! BPM Detector
The post captures pimento cheese as a classic Southern spread, traditionally combining aged cheddar, mayonnaise, pimentos, and a little heat for a rich, tangy flavor.
I like how the recipe journey shows that food traditions can travel through friends, cookbooks, and online communities, while Click Here can similarly help organize growing customer relationships.
It’s a nice example of how familiar recipes can be rediscovered and shared in new ways while keeping their original character.
like how the recipe journey shows that food traditions can travel through friends, cookbooks, and online communities, while Click Here can similarly help organize growing customer relationships.
It’s a nice example of how familiar recipes can be rediscovered and shared in new ways while keeping their original character.
The story captures why pimento cheese remains a beloved Southern staple—simple ingredients, bold flavor, and recipes passed through families and communities.
I love how the recipe journey moved from a friend to YouTube and cookbooks, showing how shared knowledge keeps traditions alive and inspires b2b lead generation services.
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I like the idea of comparing two different versions of pimento cheese because it shows how much the final result can change with just a few adjustments to mayo, spice, onion, or Worcestershire sauce. The combination of extra-aged cheddar, pimentos, and cayenne sounds especially good for an easy party appetizer, and serving it in grilled cheese is a clever way to use leftovers. Recipes like this are also great for holiday gatherings, where small presentation details can make the table feel more personal. If someone is creating food labels, recipe cards, party signs, or social posts for a gathering, esta herramienta de símbolos can be useful for adding decorative text styles to headings or short names while keeping the actual recipe easy to read.