The Best Southern Pimiento Cheese Recipe Ever!

I won’t lie, after twenty years of cooking, I am getting a little burned out!  My unreasonably demanding family still likes to eat, though.

Fortunately, my husband is an amazing cook, and he’s really good at taking over kitchen duty on the weekends.  Today I’m sharing one of his best recipes (you’re welcome); homemade pimiento cheese.  We eat a batch of this almost every week; it’s my favorite for lunch and I catch my son eating it for breakfast all the time.

If you’re not from the South, then pimiento cheese might be a bit of a mystery to you.  Trust me, it’s definitely something you want to try.  Homemade is hands-down the best (dare I say, the only) way to go, and this is the best recipe I’ve ever had.

A few tips to keep in mind:  first, you absolutely must buy high quality extra sharp cheddar cheese (think deli department rather than the dairy aisle) and you must grate it yourself.  Pre-shredded cheddar is banned in our house; it’s so dry and flavorless.

Duke’s Mayonnaise is a southern favorite, but if you can’t find it where you are, Hellman’s Original is a good substitute.  Or if you have access to fresh local eggs, you can make your own mayo (SO easy and SO good!).  I can’t vouch for your results if you try to go low-fat with your mayo…but why would you?!?!

We like it best slathered on toasted sourdough bread.  A dollop on top of a hamburger is divine, too.  And, of course, if you’re a golfer, then you know that pimiento cheese sandwiches are a staple at the Masters golf tournament in Augusta (see our Masters party here).  They add a little blue cheese to theirs, but I prefer the all-cheddar version.

Be sure to pin this one for later–it’s a delicious (and different) appetizer.  Enjoy!

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