Pimiento cheese recipe recipe

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  • Yield: 2 cups (240 g)


  • One 8-oz [230-g] block of extra-sharp Cheddar cheese
  • ½ cup [120 ml] diced pimientos, drained
  • 1/3 cup [80 g] mayonnaise, plus more as needed
  • ½ shallot, minced
  • ½ tsp salt
  • ½ tsp freshly ground pepper
How to Make It
  1. Using a box grater or the shredding attachment of your food processor, shred the cheese. In a medium bowl, combine the shredded cheese with the pimientos, mayonnaise, shallot, salt, and pepper. Stir to combine.
  2. If you need to add a bit more mayo to get the dip to come together, add more, 1 Tbsp at a time, until the consistency is to your liking.
  3. This is best when refrigerated for at least 1 hour prior to serving, to allow the flavors to meld. It will keep, covered, in the refrigerator for up to 3 days.

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