Southern Pimento Cheese with Hand-Grated Cheddar
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Grate the cheddar yourself, fold in the mayo, cream cheese and pimientos, and give it an hour in the fridge. The flavors settle, the cayenne warms up, and the bowl is waiting when company comes.
The short version
Coarsely grate sharp cheddar, stir in mayonnaise, a little cream cheese, drained pimientos and a few seasonings, then chill at least 1 hour. No cooking. Grate from a block and drain the pimientos well.
What makes ours better
what we fixed so you don’t have to
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Grate a block of sharp cheddar by hand. Bagged shreds are dusted with starch, so the spread turns pasty and loose. Freshly grated cheese gives you a spread that holds together with just enough mayo.
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Add a little cream cheese. Two ounces make the spread creamy and let you use less mayonnaise, so the cheddar flavor stays up front.
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Season with Worcestershire, cayenne and a pinch of sugar. They sharpen the cheese and round out the pimientos without making it taste like any one of them.
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Chill it for an hour or more. The mixture looks wet at first and firms up as the cheese absorbs the mayo, and the flavors blend.
What you need
the usual suspects
- Extra-sharp cheddar12 ounces
- Cream cheese2 ounces
- Mayonnaise½ cup
- Hot sauce½ teaspoon
- Cayenne pepper¼ teaspoon
- Sugar¼ teaspoon
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Grate the cheddar
Grate the cheddar on the large holes of a box grater into a big bowl. Coarse shreds give the spread texture; fine ones turn it to paste. Cut the block into chunks that fit your hand to make the grating quick.
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Dry the pimientos
Drain the pimientos in a sieve, then press them between paper towels. Wet pimientos thin the spread and leave it watery by the second day.
Squeeze out more than seems necessary. They hold a lot of liquid.
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Mix the creamy base
In a small bowl, stir the cream cheese, mayonnaise, Worcestershire, hot sauce, garlic powder, cayenne, sugar and black pepper until smooth.
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Combine
Scrape the base over the cheddar, add the pimientos, and stir with a spatula until every shred is coated. It will look a little loose. If it looks dry or crumbly, add 1 tablespoon more mayonnaise.
Don't use a food processor. It grinds the cheese into a paste.
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Chill and serve
Cover and refrigerate at least 1 hour, or up to overnight. Stir once and taste; add a pinch of cayenne if you want more heat. Serve with crackers, celery, on white bread, or stirred into hot grits.
About 60 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Salt isn't in the list because the cheese and mayonnaise carry plenty. Taste after chilling and decide then.
- Sharp or extra-sharp cheddar works best. Mild cheddar tastes flat once it's mixed with mayo.
- For a grilled version, spread it between two slices of white bread and griddle in butter until the cheese is soft, about 3 minutes per side.
- Try a quarter cup of finely diced jalapeño, or swap in 2 ounces of smoked cheddar for part of the sharp.
- Storage. Refrigerate in a covered container, up to 5 days. Don't freeze; the mayonnaise separates and the cheese turns greasy.
Questions, answered
the questions my cousins text me
Why is my pimento cheese oily or runny?
Usually the pimientos weren't drained well, or the cheese was warm from handling. Press the pimientos dry and chill the grated cheese for 15 minutes before mixing.
Should I use pre-shredded cheese for pimento cheese?
Grate it yourself if you can. The anti-caking starch on bagged shreds makes the spread pasty and mutes the flavor.
Can I make pimento cheese without cream cheese?
Yes. Leave it out and use 2 or 3 tablespoons more mayonnaise. It will be a little looser and more tangy than creamy.
How long does pimento cheese last?
Five days in a covered container in the fridge. The flavor is at its best on days 1 and 2.
What's the difference between pimento and pimiento?
Nothing. They're two spellings of the same sweet red pepper, sold in jars. Look for diced pimientos packed in water or brine.
What can I serve with pimento cheese?
Crackers, celery sticks and toasted bread are the classics. It's also good on burgers, in grilled cheese, on a baked potato or stirred into hot grits.
From the table
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Published October 29, 2026.