This recipe for Down South Pimento Cheese is so good that it should be its own food group. Growing up in Chicago, I had no idea what I was missing. Now it's one of my absolute favorites. It's excellent as a burger topping (especially with bacon and jalapenos!) or served as a dip with crackers, chips, or sliced and toasted baguettes.
I also use this as a topping for my Smothered Bacon Jam Pork Chops. This recipe is insanely good, so go check it out!
And what's a charcuterie board without Pimento Cheese? It's definitely missing something, if you ask me. Just be sure to pair it with something acidic to make the flavors pop - like my quick bread and butter pickles, or easy refrigerator dill pickle slices!
My brother Harrison ("Harry" to those who know him) is the one who developed this recipe several years ago, and we've been making it ever since. If ever you run into him, be sure to give him a big 'ole bear hug. He'll enjoy that.
Ingredients
This recipe uses sharp cheddar, extra sharp white cheddar, drained and diced pimentos, Duke's Mayonnaise, granulated garlic, salt, pepper, and just a splash of fresh-squeezed lemon juice. I cannot stress the importance of using Duke's Mayonnaise for this recipe enough. I have tried this recipe with various brands and types, like avocado mayo, and it's just not the same. Duke's mayo is fairly thick, and it gives you a really great consistency. If you're outside of the Duke's distribution footprint, start with about ¾ Cup of mayo and add more as needed. Most other brands are thinner/runnier. Hellman's is likely the best substitute and should be widely available. Don't even bring up the words Miracle Whip - those are fightin' words down here in the south.
Some recipes call for cream cheese as well, and I feel like it makes the texture too "creamy" and soft. I prefer my pimento cheese to be more on the firm side, and this recipe definitely reflects that.
Did you make this recipe for Down South Pimento Cheese?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Down South Pimento Cheese
Equipment
- Large Mixing Bowl
Ingredients
- 8 oz Cabot's Extra Sharp Yellow Cheddar Grated
- 4 oz Cabot's Seriously Sharp White Cheddar Grated
- 4 oz Jar Pimentos Drained and Diced
- 1 Cup Dukes Mayonnaise Start with ¾ Cup of Mayo if using a different brand, and add more as needed.
- ½ Teaspoons Granulated Garlic
- 1 Teaspoon Paprika
- Kosher Salt
- Pepper
- Squeeze of Fresh Lemon Juice Juice from one lemon wedge
Instructions
- Combine all ingredients in a large mixing bowl. Serve immediately, or cover and refrigerate until cool.
Gwyn says
How long will this keep in the fridge?
Spencer Klickman says
Hi Gwyn,
This will last for about a week in the fridge.
Please let me know how yours comes out!
Stanley says
I literally can't stop eating this! It's so good.