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Pimento Cheese Recipe

Retro Recipe Revival: Pimento Cheese

As a California girl by way of New England, I had yet to taste the wonder-inducing substance that is pimento cheese till a few weeks prior. Let's just say that since that first sharp, creamy, and all-around mind-bogglingly delicious bite, I've been making up for lost time and then some. Luckily, I live with a Southern lady who shares a passion for all things culinary related, and — as luck would have it — comes from a family that's involved in the restaurant and catering business. So, when I decided to re-create this revelatory retro treat I knew exactly who to turn to.

Tangy, twangy, sharp but smooth, and studded with chunks of sweet pimento peppers, this classic, no-frills recipe comes courtesy of my roommate's stepmother — who happens to own a catering business — and is pretty darn perfect. If you've yet to become acquainted with this Southern luncheon staple, there's no time like the present — whip up an addictive batch today.

Pimento Cheese

Adapted from Angie Conroy


If you can't find pimento peppers, substitute roasted red bell peppers.


  1. 1 pound sharp cheddar cheese, grated
    1 1/2 tablespoons finely grated white or yellow onion
    1 tablespoon worcestershire sauce
    6-10 dashes Tabasco sauce, to taste
    2 garlic cloves, minced
    1 4-ounce jar of diced pimentos with juice
    1/8 teaspoon lemon pepper, or more to taste
    1/4 cup plus 2 tablespoons mayonnaise


  1. Combine all ingredients in a large mixing bowl, mashing with a fork to form a thick, spreadable paste; if it's a bit loose, add more mayonnaise until it holds together.
  2. Season to taste, and serve with crackers.

Makes about 3 cups.

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