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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. Slideshow:  More Southern Recipes 

Angie Mosier
February 2007

Gallery

Credit: © Robert Rausch

Recipe Summary

total:
25 mins
Yield:
makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

Serve With

Crackers or vegetables.

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