Friday, April 17, 2020

Classic Pimento Cheese

You know how when you’re a kid you find certain foods absolutely disgusting? I distinctly remember crying over having to eat peas for dinner when I was really little. Cottage cheese both looked and sounded disgusting. And I remember being grossed out if I was around someone stirring up pimento cheese. (Actually food sounds still really gross me out. I’m pretty sure I have misophonia.) No chance I would even try it as a kid. Fast forward, I served my kids peas at the dinner table last week. (They were not pleased.) I occasionally eat cottage cheese, EVEN WITH TOMATOES. (When I first started eating cottage cheese in my mid-20s, it was only with pineapple or jam. I swore, never tomatoes.) As far as pimento cheese goes, I think I eased into it. I distinctly remember my first burger with pimento cheese on it. It was back when there were very few restaurants in downtown Nashville worth my time, but Merchants was one of them. My dear old work buddy used to occasionally go out for lunch & order a beer or cocktail. (Miss you Paz!) Anyways, we went to Merchants one day as a splurge, and I got a burger with pimento cheese. SO GOOD… My next restaurant foray into pimento cheese was the Pimento Cheese at Husk. Available at lunch on wood fired bread, and at dinner as an appetizer, this is NOT to be missed. Third, we love the local goat cheese company, Noble Springs, who make a KILLER pimento goat cheese blend. When we’ve got their goat cheese blend on hand we like to add it to burgers. After deciding, ok, I like pimento cheese, I figured it was time to make it myself. I looked at a lot of different recipes before deciding to try this one from Garden & Gun. And you guys, I have no reason to try any other recipe. This is perfection. I gotta say, when it wanted me to grate an onion I was like “How extra we gonna get?”, but really just do it. Don’t change a thing! Duke’s mayo is a MUST. That’s the only mayo I’ve ever used for this, and it’s truly the best mayo. (I’ve never made my own, if you’re into that, go for it!) Don’t make this with some rando off brand mayo, I beg of you.

This is a standard thing to have on hand in warmer times at our house. My husband & I like it for snacking, and especially like it as a topping on our burgers. I’ve made it a few times for family functions, both my side of the family & my husband’s. I always get multiple requests for the recipe. Since it’s such a go-to in my repertoire I had to add it here to share it with many of you! I hope you enjoy it as much as I do. Drop me a comment if you do!

(I have no affiliation with them, but I’ll name drop the brands I like to use. I try to get good brand cheese, and have loved the results using. Tillamook is awesome, Cabot works great. Just try to get something good, and definitely get both the extra sharp white and extra sharp yellow! I shouldn’t have to say this, but you know, DO NOT use pre-shredded cheese. Buy a block, and grate it yourself.)


Classic Pimento Cheese

Prep Time: 10 minutes

Total Time: 10 minutes

Perfect for snacking with crackers, on a sandwiche, or as a burger topping.


1/2 cup mayonnaise, preferably Duke's
1 (4-ounce) jar diced pimentos, drained
1 tablespoon grated Vidalia onion with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups lightly packed coarsely shredded extra-sharp yellow cheddar cheese
1 1/2 cups lightly packed coarsely shredded extra-sharp white cheddar cheese


In a medium bowl, whisk the mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, and cayenne together. Fold in the cheeses with a rubber spatula to thoroughly combine. Transfer to a container, cover, and refrigerate for a few hours before serving to allow the flavors to meld. Use within 1 week.

Garden & Gun

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