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Homemade Pimento cheese is a Southern favorite, although it originated in the North!  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.

Homemade Pimento Cheese

This recipe could be doubled if making it for a large crowd.  It will keep in the refrigerator for days and gets better each day.  Serve to friends and family as a snack or appetizer anytime.

Homemade Pimento Cheese

1 pound shredded cheddar cheese (You can also make this using shredded  Monterey Jack or any cheese of your choice or mix your cheeses.)
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
 Mix all ingredients well.  Enjoy!
Note:  I think this is best if chilled overnight.
We love to have our pimento cheese on sandwiches with our Fresh Tomato Soup.
You may want to also try the Kentucky Benedictine Spread. This recipe was invented during the 20th century and is fabulous!

Homemade Pimento Cheese

This easy recipe is so much better than store bought!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer
Cuisine: American
Author: The Southern Lady Cooks


  • 1 pound shredded cheddar cheese You can also make this using shredded Monterey Jack or any cheese of your choice or mix your cheeses.
  • 1 (4 ouncjar 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


  • Mix all ingredients well. Serve with crackers or on bread.


I think this is best if chilled overnight.

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  1. I grew up on this. But my Mom would use the block sharp cheddar cheese cut into squares and grind it in the grinder along with a jar of pimientos and then mix with mayonnaise. It’s was so delicious.

  2. Billie Sue Leggett says:

    I use Block sharp cheese, large bar of cream cheese, Miracle Whip, a must for me, pimento, garlic, salt pepper, couple dashes of worster.

  3. Dukes is made and sold in SC

  4. My mom made pimento cheese with grated american cheese, pimentos and miracle whip. She would then cut the crusts off the bread…best sandwiches ever!!! Oh how I miss those days.

  5. 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


  7. 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.

  8. half cheddar half velvetta, mayo, chopped green olives with pimento (drained), salt and pepper to taste.

  9. 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.

  10. Christy McCall says:

    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.

    • Mary Helen Irvin says:

      Me too, Christy. That’s the “purist” version – just Velveeta and pimiento and mayo! I will try the other too, but how do you improve on perfection! I live in Chicago now and no one “gets” it. Nobody has ever heard of pimiento cheese here!

    • I make this, but I melt the cheese in the microwave.( Put about 1 or 2 tbs. milk in it,then melt)

  11. 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

  12. Glenna Caddell says:

    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!

  13. Eww…Eww….Eww….Velveeta? That is sacrilegious.

  14. Julie Bromley says:

    I love this recipe. I like to mix Velveeta & cheddar in about equal amounts. Makes great pimento cheese.

  15. 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

  16. 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.

  17. 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!

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