Pimento cheese has always been a Southern classic. There are so many ways to make this delicious spread, too. We like it just about any way you “fix” it. It is wonderful with soups, on crackers, and even grilled in sandwiches.
12 ounces Velveeta cheese (You can also make this using shredded Cheddar and Monterey Jack or any cheese of your choice or mix your cheeses. If using the shredded cheese use a pound of cheese)
1 (4 ounce) jar diced pimentos, undrained
1/4 cup sweet pickle relish, optional
1 tablespoon sugar
1/2 teaspoon salt
pinch cayenne or a few drops of hot sauce (optional)
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1/8 teaspoon pepper
1/4 cup mayonnaise
If using Velveeta, put the cheese through a food chopper or use food processor to grind up the cheese. Add remaining ingredients. Mix well. Enjoy!
Note: I think this is best if chilled overnight.
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Filed under: Appetizers, Dips, Sandwich Spread, Snacks Tagged: | brunch, cheese, easy recipes, Entertaining, food, pimento, recipes, sandwich spreads
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How I LOOOOOOOVE pimento cheese – thrilled to have a recipe for it. I like adding it to the deviled eggs along with a little mayo. YUUUM!
I need to make this. Even our special occasion serves it. The other day one of the courses was a cream puff type appetizer with bacon jam and pimento cheese, just wonderful.
Here is a dish my mom used to make and it brings back some warm memories of gatherings. Thanks for the recipe. Take Care, BAM
I love this recipe. I like to mix Velveeta & cheddar in about equal amounts. Makes great pimento cheese.
yep that is how I make it 1/2 Velvetta and 1/2 cheddar…it is the best!
Eww…Eww….Eww….Velveeta? That is sacrilegious.
My aunt used to make this with velveeta, miracle whip, mayo, pepper and a little bit of grated onion….delicious!!! And, yes, better the 2nd day!
Cannot wait to try this, thought I made the best, but I will use the regular cheese not velvetta,,, I guess I’m just old fashioned… buy it in Hunks… still It’s higher but better in my opinion, wil try cheddar and montery Jack to regular cheese… thanks for posting
I have never known anyone besides my mother and I to make pimento cheese with Velvetta! I’m so glad to know others also know this fabulous recipe. I use a grater for my cheese and only add pimentoes and mayo. I may have to experiment with the other things you’ve added.
I grew up knowing only one way to make pimento cheese. It is with grated cheese (cheddr), diced pimentos, drained, salt , pepper, and mayo. Thats all. I can’t see all the other stuff in it.
half cheddar half velvetta, mayo, chopped green olives with pimento (drained), salt and pepper to taste.
If I use Velveeta or “processed” cheese, it would be like the pimento cheese at my grocery deli. I would prefer the real thing, cheddar. Thanks for the recipe.
HEY SOUTHERN LADY I JUST LOVE YOUR RECIPES.IM GONNA TRY THIS PIMENTO CHEESE IT LOOKS GREAT!
I use to only make it with Velveeta ~~ pimentos ~~mayo and a dash of cayenne ~salt ~My former Mother in law from Kentucky’s way but now i have branched out on my own and mix half medium cheddar and Velveeta along with pimentos ~~best food mayo ~~dash of garlic powder ~white pepper ~cayenne and really fine minced jalapeno ~~hated pimento cheese the first time i did taste it and after 23 years of marriage I grew to love it ~~now always have some in my fridge