pimento cheese

Categories: Appetizers, Breads, Pizza, Tarts, Posted by Sandy Bergsten - Comments (0)


¾ cup (packed) finely grated extra-sharp yellow cheddar (about 3 ounces)

¾ cup finely grated extra-sharp white cheddar (about 3 ounces)

½ cup mayonnaise

¼ cup diced drained pimiento peppers from a jar (about 2½ ounces)

½ - 1 tsp pimento brine (from the jar)

1/8  teaspoon cayenne pepper

Kosher salt, freshly ground pepper

Celery sticks, Ritz crackers, sourdough pretzels or sliced white bread (for serving)



Using a fork, mash cheeses, mayonnaise, peppers, pimento brine and cayenne in a medium bowl until well blended. Season with salt and pepper. Cover and chill until cold, at least 2 hours and up to 3 days.

Serve pimiento cheese with celery sticks and Ritz crackers, or with pretzels.

For a pimento cheese sandwich- trim the crusts off the bread, spread heaping tablespoons of pimento cheese between two slices of white bread, cut diagonally to make 4 sandwich triangles.

Makes approximately 1 ½ cups

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