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Pimento Cheese

Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheese—the simple combination of grated cheddar cheese with mayonnaise and pimientos—is a Southern staple often served on crackers or vegetables. The key to making the best pimento cheese is top-quality sharp cheddar. But Angie Mosier, owner of Blue-Eyed Daisy Bakeshop in Palmetto, Georgia, says her personal secret is using sweet onions like Vidalia or Walla Walla.

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  • Total Time:
  • Servings: makes 3 cups

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  • 1 cup mayonnaise
  • 1/4 cup small Vidalia onion, finely chopped
  • 1/2 teaspoon hot sauce
  • 1 pound sharp cheddar cheese, coarsely shredded
  • 1/2 cup diced drained pimientos (from one 7-ounce jar)


  1. In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.

Make Ahead

The pimento cheese can be refrigerated for up to 3 days.

Serve With

Crackers or vegetables.

Contributed By Photo © Robert Rausch Published February 2007

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