Pimento cheese is quintessentially Southern and something I grew up loving., but it wasn’t until i was an adult that I appreciated the homemade version. This Southern Pimento Cheese is from my book, The Southern Keto Cookbook and is the best! Simple and savory, this garlic laced pimento cheese this a family favorite!
Ways to enjoy Southern Pimento Cheese
This Southern Pimento Cheese is so addictive and delicious on anything from cucumber slices or lettuce leaves to a keto cracker or right off the spoon. Use it in the Pimento Cheese Butter for this delicious roasted cauliflower dish or for a delectable dinner, try a scoop on top of a grilled burger patty!
Crazy enough, I’ve done a few versions of pimento cheese like this Roasted Jalapeno Pimento Cheese or this Jalapeno Popper Pimento Cheese, both are incredibly delish, but this classic Pimento Cheese is where it all began.
Now before you think it’s easier to just buy pimento cheese at the grocery store, hear me out. Pimento cheese could not be easier to make and can be ready and in the fridge ready for snacking in a matter of a few minutes! And the flavor is 1000% times better…trust me here!
So easy, so simple…so delish!
This recipe is so simple and starts out with shredded cheese. I like to use a combination of cheddar and Monterey jack cheese. The sharpness of the cheddar tamed by the mild creaminess of the jack cheese is perfect! Seasoned up simply with a little grated onion, garlic powder, black pepper and a little hot sauce, this pimento cheese is unassuming and utterly delicious!
This homemade Southern Pimento Cheese is perfect to have on hand for a quick lunch or snack, and is one of those things that gets better as it sits overnight!
Find this recipe and more in my new book, The Southern Keto Cookbook…grab your copy here!
Classic Southern Pimento Cheese
- 2 cups mild cheddar finely shredded
- 2 cups Monterey jack finely shredded
- 1 cup sharp cheddar finely shredded
- 1 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1 teaspoon grated onion
- 1 4 oz. jar diced pimento
- 2-4 dashes hot sauce
- 3/4 to 1 cup mayonnaise
- In a large bowl, combine the cheeses, pepper, onion and garlic, distributing the seasonings. Stir in the pimientos, mayonnaise, and hot sauce, mixing throughly. I like to mix this with my hands using gloves, so I can really get all the ingredients combined well.
- Refrigerate for a few hours or overnight for the best flavor. The pimento cheese will tighten up as it sits and you may have to add a tablespoon of mayo to get it to the consistency you’d like. Store in an airtight container in the fridge.