Old Fashioned Pimento Cheese Spread

There’s something magical about Old Fashioned Pimento Cheese that takes me right back to my grandma’s kitchen table. The tangy bite of sharp cheddar mixed with those sweet little pimento peppers – it’s pure Southern comfort in every scoop. I swear, you haven’t lived until you’ve spread this creamy goodness on a warm biscuit fresh from the oven!

What I love most about this recipe is how simple it is – just a handful of ingredients coming together to create something truly special. Whether we’re talking church potlucks, tailgate parties, or just a lazy afternoon snack, this spread always steals the show. And the best part? You probably have everything you need sitting in your fridge right now.

This isn’t some fancy modern twist – it’s the real deal, just like your Southern grandma used to make. Perfect for sandwiches, crackers, celery sticks, or (my personal weakness) straight off the spoon when no one’s looking!

Why You’ll Love This Old Fashioned Pimento Cheese

Listen, I know everyone claims their pimento cheese is the best, but trust me—this one’s special. Here’s why:

• Quick as a wink: You’re 10 minutes away from cheesy bliss—no cooking, just mixing!
• Creamy dreamy texture: That perfect balance between spreadable and sturdy (no gloppy mess here).
• Crowd-pleaser magic: Works for fancy tea sandwiches or messy burger toppings—everyone goes wild for it.
• Better with time: The flavors melt together beautifully in the fridge (if you can resist eating it straight away).
• Nostalgia in every bite: Tastes like Sunday lunches at Grandma’s house, no matter where you are.

Seriously, once you try this version, you’ll never go back to store-bought. Pinky promise!

Ingredients for Old Fashioned Pimento Cheese

Now, let’s talk ingredients – because with something this simple, every component matters! I’ve learned through trial and error (and many happy taste-testers) that these exact measurements create that perfect balance of tangy, creamy, and just a little kick.

Here’s what you’ll need:

• 2 cups shredded sharp cheddar cheese – And I mean hand-shredded, folks! The pre-shredded stuff has anti-caking agents that mess with the texture. Trust me, those extra minutes with the grater make all the difference.
• 4 oz diced pimentos, drained – Don’t skip draining them! That extra liquid will make your spread too runny. I give mine a gentle press between paper towels.
• 1/2 cup mayonnaise – Duke’s or homemade if you’re feeling fancy, but any good quality mayo works. This is the glue that holds our cheesy masterpiece together.
• 1/2 teaspoon garlic powder – The secret background singer that makes everything harmonize.
• 1/4 teaspoon onion powder – Just enough to add depth without overpowering.
• 1/4 teaspoon black pepper – Freshly cracked if you’ve got it!
• 1/4 teaspoon cayenne pepper (optional) – My grandma always said “just enough to make you wonder what that little kick is.”

See? Nothing fancy, just honest ingredients that work together like old friends. Now let’s get mixing!

How to Make Old Fashioned Pimento Cheese

Alright, let’s get our hands messy! Making this pimento cheese is so easy you’ll wonder why you ever bought the store-bought stuff. Just follow these simple steps, and you’ll have a bowl of Southern gold in no time.

Step 1: Combine Cheese and Pimentos

Grab your biggest mixing bowl – trust me, you’ll want the extra room to get in there and mix properly. Toss in that beautiful mound of hand-shredded cheddar and your drained pimentos. Now, here’s the important part: mix them together before adding anything else. I use a sturdy wooden spoon and really work it until every orange shred of cheese has some red pepper flecks clinging to it. This ensures every bite gets that perfect balance of flavors.

Step 2: Add Seasonings and Mayo

Now the fun begins! Sprinkle in your garlic powder, onion powder, black pepper, and that sneaky little bit of cayenne if you’re using it. Give it a quick stir to distribute the spices evenly. Then comes the mayo – plop it right in the center. The key here is to fold gently at first, then get more vigorous as it comes together. I like to switch to a silicone spatula at this point to really scrape the sides and bottom. Taste as you go – want more kick? Add a pinch more cayenne. Need more tang? A tiny squeeze of lemon juice never hurts.

Step 3: Chill Before Serving

Here’s where patience comes in, y’all. Transfer your mixture to a pretty serving bowl (or the plastic container you’ll be sneaking spoonfuls from later – no judgment!) and press some plastic wrap directly onto the surface. This keeps it from drying out. Now, the bare minimum is 1 hour in the fridge, but oh honey, if you can wait 2-4 hours? That’s when the magic happens. The flavors get cozy, the texture firms up just right, and it transforms from “good” to “where has this been all my life?”

Pro tip: If you absolutely can’t wait (we’ve all been there), at least give it 30 minutes in the freezer to take the chill off. But really, the longer you wait, the better it gets – like most good Southern things in life!

Tips for the Best Old Fashioned Pimento Cheese

After making this more times than I can count, I’ve picked up some tricks that take it from good to “bless-your-heart” amazing:

• Shred your own cheese: Pre-shredded bags contain starch that makes the texture gummy. A box grater and 2 minutes of elbow grease make all the difference.
• Taste before chilling: Seasonings mellow in the fridge, so go slightly bolder than you think it needs.
• The mayo matters: Duke’s or homemade gives that classic tang, but Hellmann’s works in a pinch.
• Want it creamier? Add mayo 1 tablespoon at a time until it’s just right.
• Presentation pro tip: Sprinkle extra shredded cheese on top for a pretty finish.

Remember – good pimento cheese is about feel as much as measurements. Trust your instincts!

Serving Suggestions for Old Fashioned Pimento Cheese

Oh honey, the possibilities are endless with this spread! Here are my favorite ways to serve it – some classic, some you might not have thought of:

• The Classic: Slathered between two slices of soft white bread (crusts optional) for the perfect tea sandwich.
• Cracker Time: Ritz, Saltines, or fancy water crackers – they all disappear fast when pimento cheese is around.
• Veggie Vehicle: Celery sticks, cucumber rounds, or bell pepper strips make great crunchy dippers.
• Biscuit Bliss: Warm, flaky buttermilk biscuits split open and piled high – my ultimate comfort food.
• Burger Upgrade: Melt a dollop on your burger patty during the last minute of cooking – game changer!
• Surprise Star: Stuffed in jalapeños before baking (add bacon if you’re feeling extra).
• Midnight Snack: Straight from the fridge with a spoon when no one’s watching (we’ve all done it).

The beauty of this spread is how it elevates everything it touches. Get creative – I’ve even used it as an omelet filling when I’m feeling fancy!

Storage and Reheating Instructions

Now, let’s talk about keeping your pimento cheese happy – because if you’re anything like me, you’ll want to make a big batch to enjoy all week! Here’s the scoop on storage:

First, always use an airtight container – my grandma swore by mason jars, but any good plastic or glass container with a tight lid works. Press some plastic wrap directly on the surface before sealing to prevent that weird dried-out layer from forming. It’ll keep beautifully in the fridge for 4-5 days (if it lasts that long in your house!).

Here’s a fun fact – the flavors actually improve after a day or two! That time in the fridge lets all the ingredients get to know each other better. The cheese absorbs the seasonings, the mayo distributes its creamy goodness, and the pimentos work their magic. It’s like a delicious science experiment happening right in your refrigerator!

Important note: No reheating needed – or wanted! This spread is meant to be enjoyed cold or at room temperature. If it’s been in the fridge awhile and seems stiff, just give it a good stir to bring back that perfect creamy texture. And never, ever freeze it – the texture turns grainy and sad (learned that one the hard way!).

Pro tip: If you’re taking it to a potluck or picnic, nestle the container in a bowl of ice to keep it chilled and perfect for serving. Now you’re ready to enjoy your pimento cheese at its absolute best!

Old Fashioned Pimento Cheese Variations

Now don’t get me wrong – I think Grandma’s original recipe is perfect as-is. But sometimes it’s fun to play around with flavors! Here are my favorite ways to mix it up when I’m feeling adventurous:

• Smoky twist: Swap half the cheddar for smoked Gouda or smoked cheddar – adds incredible depth that pairs beautifully with the pimentos.
• Spicy kick: Toss in some finely diced pickled jalapeños (with a bit of their juice!) or a dash of hot sauce for those who like it lively.
• Extra tang: A tablespoon of cream cheese makes it extra luxurious, while a splash of apple cider vinegar brightens everything up.
• Herb garden special: Fresh chives, dill, or a pinch of dried thyme bring lovely freshness to the party.
• Bacon lover’s dream: Because let’s be honest – everything’s better with crispy bacon bits stirred in!

The beauty of pimento cheese is how forgiving it is – start with the classic, then make it your own! Just promise me you’ll try the original first so you have a baseline for all your delicious experiments.

Nutritional Information

Okay y’all, let’s talk nutrition – because even comfort food deserves a little transparency! Here’s what you’re looking at per serving (about 2 tablespoons):

• Calories: 120 (worth every single one!)
• Fat: 11g (it’s cheese, what did you expect?)
• Saturated Fat: 4g
• Carbohydrates: 1g (basically a free pass)
• Sugar: 1g
• Protein: 4g (cheese power!)
• Sodium: 180mg
• Cholesterol: 20mg

Now listen here – these numbers are estimates based on standard ingredients. Your actual values might dance around a bit depending on whether you use full-fat mayo or light, extra-sharp cheddar or mild, that sort of thing. Like my grandma used to say, “Good food feeds the soul first – then we’ll worry about the rest!”

That said, everything in moderation, right? A couple tablespoons on celery sticks makes a mighty fine snack that’ll keep you full till supper. Just maybe don’t eat the whole batch in one sitting… unless it’s been that kind of day. We don’t judge!

Frequently Asked Questions

Let’s tackle those burning questions y’all keep asking me about this Old Fashioned Pimento Cheese! I’ve heard them all at potlucks and family gatherings over the years.

Can I use pre-shredded cheese from the store?

Bless your heart for asking! Technically? Yes. But should you? Not if you can help it. Those pre-shredded bags contain anti-caking agents that make the texture slightly gummy. Hand-shredding your sharp cheddar only takes a few extra minutes and gives you that perfect creamy-yet-sturdy texture we Southerners love. If you must use pre-shredded, give it a quick chop to break up any clumps.

How long does homemade pimento cheese last in the fridge?

Properly stored in an airtight container (with plastic wrap pressed right on the surface), your pimento cheese will stay fresh and delicious for 4-5 days. The flavors actually improve after a day or two! Just give it a good stir if it separates slightly. If it starts looking watery or develops an off smell, that’s when you know it’s time to say goodbye.

Can I freeze pimento cheese?

Oh honey, no! I made this mistake once and learned the hard way. Freezing completely changes the texture – it becomes grainy and separates when thawed. This spread is meant to be made fresh and enjoyed within a few days. Think of it as an excuse to make smaller batches more often!

What’s the best way to serve pimento cheese at a party?

Presentation is everything! I love serving mine in a pretty bowl surrounded by crackers, vegetable crudités, and small slices of crusty bread. For fancy gatherings, pipe it into endive leaves or mini phyllo cups. Pro tip: Keep the serving bowl nested in ice to maintain that perfect chilled texture throughout your event.

My pimento cheese seems too thick/thin – how can I fix it?

Texture troubles are easy to fix! Too thick? Add mayo a teaspoon at a time until it reaches your preferred consistency. Too thin? Mix in a bit more shredded cheese or let it chill longer – it’ll firm up. Remember, it thickens as it chills, so don’t judge the texture right after mixing!

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