Pimento Cheese


    • 1 16-oz block sharp cheddar cheese

    • 1 16-oz block of Monterrey Jack cheese

    • 1 8-oz block of cream cheese

    • 2 jalapenos fresh or pickled - deseeded and diced (optional)

    • 10 Tbs mayonnaise (to taste)

    • 1 4-oz jar of pimentos - drained

    • 1/2 tsp garlic salt

    • 1 tsp pepper

    • 1 tsp onion powder

    • Fresh chives - chopped


    • Cut both of your blocks of cheese into 4. Use your food processor to shred the cheese. Once finished combine the shredded cheeses into one mixing bowl. TIP: cheese is easiest to shred when it is very cold, try to stick your cheese into the freezer about an hour before you begin and it will be easier to work with. You can also shred the cheese by hand using a grater

    • De-seed and dice your jalapeño if you are using fresh. Drain your pimientos in their jar. Add both to your mixing bowl of shredded cheese. Add your garlic salt, pepper, and onion powder.

    • Add the mayonnaise and the the block of cream cheese to the bowl.

    • You can mix the ingredients by hand OR you may use the food processor to combine OR you may also use a hand mixer or stand mixer. Basically, it needs to be mixed and it doesn’t matter how so long as it is!

    • This is the point where you can add more mayo if you want it to be more like traditional spreadable pimiento. You can add more seasoning to taste. Usually. this is the point where I break out the crackers and snack. I like mine as a dip more than a sandwich spread. Refrigerate when finished. Enjoy!


  • This is an attempt to recreate Kuby's pimento while living in the hinterlands away from Dallas.

  • Halving this recipe is a SUFFICIENT amount

  • Best served room temperature

  • It is great in jalapeno poppers

Heather Wilson