Mamma’s Pimento Cheese
- 30m Prep Time
- 0sCook Time
- 1h 0mReady In
A Southern-style pimento cheese spread made with a blend of cheddars, cream cheese, mayonnaise, and pimientos. Perfect for sandwiches, grilled cheese, or as a dip.
Ingredients
- 4 diced pimientos
- 2 lbs Wisconsin red hoop cheese
- 1 lb Vermont white cheddar cheese
- 1 1/2 lbs white aged cheddar cheese
- 1/2 lbs extra-sharp yellow cheddar cheese
- 1/2 lbs cream cheese softened
- 2 1/2 cup mayonnaise
- 1/2 cup sour cream
- 0.5 sweet onion shredded till pulpy
- 1 tsp sea salt
- 3/4 tsp black pepper
- 1 tsp red pepper
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 3 tbsp chives
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7717 mg
- Iron: 12.1 mg
- Magnesium: 544 mg
- Phosphorus: 7810 mg
- Potassium: 2093 mg
- Zinc: 31.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 diced pimientos
- 2 lbs Wisconsin red hoop cheese
- 1 lb Vermont white cheddar cheese
- 1 1/2 lbs white aged cheddar cheese
- 1/2 lbs extra-sharp yellow cheddar cheese
- 2 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp sea salt
- 3/4 tsp black pepper
- 1 tsp red pepper
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 3 tbsp chives
Prepare
- Soften 1/2 lbs cream cheese
- 0.5 sweet onion, shredded till pulpy
Let's Cook
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Step 1.
Place the diced pimientos in a very fine strainer and let them drain while you prepare the other ingredients.
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Step 2.
Shred the Wisconsin red hoop cheese, Vermont white cheddar, white aged cheddar, and extra-sharp yellow cheddar using a box grater or food processor. Combine all shredded cheeses in a very large bowl and set aside.
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Step 3.
In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy, about 2 minutes.
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Step 4.
Add the mayonnaise, sour cream, and shredded sweet onion (including its liquid) one at a time to the cream cheese, blending well after each addition until smooth.
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Step 5.
Add the sea salt, black pepper, red pepper, Worcestershire sauce, and garlic powder to the cream cheese mixture and blend thoroughly until evenly combined.
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Step 6.
Pour the cream cheese mixture over the shredded cheeses in the large bowl. Stir gently with a spatula or wooden spoon until all the cheese is moistened and the spread has a uniform appearance, about 2-3 minutes.
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Step 7.
Stir in the drained pimientos and chives until evenly distributed throughout the cheese mixture.
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Step 8.
Cover the bowl with plastic wrap or transfer the pimento cheese to an airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the consistency to firm up. The pimento cheese will keep in the refrigerator for several weeks.