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Old Fashioned Pimento Cheese

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12 ounces extra-sharp cheddar cheese
4 ounces Vermont sharp cheddar cheese
1/2 cup Duke's mayonnaise
4 ounces cream cheese, softened
1 tablespoon grated Vidalia onion (see note)
1 tablespoon diced pickled jalapeño pepper, plus additional pickled jalapeño pepper juice
Dash cayenne pepper, if desired
Freshly ground black pepper
1/2 to 3/4 cup chopped roasted red bell pepper (see note)


Grate the cheese and set it aside. You should have 3 cups extra-sharp cheddar and 1 cup Vermont cheddar, for about 4 cups of cheese in total.

Place the mayonnaise in a large mixing bowl. Soften the cream cheese in the microwave if needed so that it is easily spreadable. Add it to the mayonnaise and whisk until smooth.

Add the onion, jalapeño pepper, a dash of jalapeño pepper juice, and cayenne and black pepper. Stir to combine. Fold in the roasted red pepper, followed by the grated cheese. Taste for seasoning, and add more mayonnaise or jalapeño pepper juice as needed to make the pimento cheese spreadable. Refrigerate before serving.

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