This Pimento Cheese is what I grew up eating at my grandma’s house. It isn’t heavy on mayonnaise and has a nice peppery kick. My favorite way to enjoy this beloved southern delicacy is on a toasted sandwich. If you want to beef it up, add bacon, lettuce, and tomatoes, slice it diagonally down the middle (yes, like mom does) and enjoy.

The Best Damn Pimento Cheese

  • Difficulty: easy
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It is the perfect expression of my love for home, family, and southern flavors. It works well on sandwiches as the star or a complimentary ingredient, melted on chips for a lazy microwavable snack, as a spread on canapés (pictured here), in omelets, on steaks, someone tell me what you can’t put this on… I’ll wait.


  • 2 blocks (8oz ea) of pepper jack cheese, grated
  • 1 small jar of diced pimento peppers
  • 1 jar of Duke’s mayonnaise
  • Black pepper


  • Cheese grater
  • Cutting board
  • Chef knife
  • Medium – large bowl
  • Fork or spoon


  • Grate blocks of cheese on the large side
  • Drain pimento peppers and mince
  • Add cheese and peppers to a large bowl and “ice” mayonnaise over the mixture the way you would a cake
  • Stir together and add more mayo if necessary to meet the desired consistency
  • Pepper generously to taste



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