Why You’ll Love this Southern Pimento Cheese
Every Southern cook needs a reliable pimento cheese recipe in their arsenal, and this one hits all the right notes.
What makes this version special? It’s the perfect balance of textures—creamy and chunky at the same time, thanks to that clever processing technique. The pecans add a delightful crunch and nutty flavor that’ll have everyone asking for your secret.
I love how versatile this spread is. Slather it on crackers, stuff it in celery, spread it on sandwiches, or melt it into grits.
The combination of sharp cheddar and monterey jack creates depth, while the spices bring just enough heat without overwhelming.
What Ingredients are in Southern Pimento Cheese?
Southern pimento cheese is all about that perfect blend of cheeses, seasonings, and a touch of heat. What I love about this traditional recipe is how it balances creamy and chunky textures while delivering that unmistakable tangy, slightly spicy flavor profile that’s become a staple at Southern gatherings. The ingredients are simple but come together to create something truly special that’s greater than the sum of its parts.
- 1 cup sharp cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 (2 ounce) jar diced pimentos, drained
- 1/4 cup pecans, chopped
- 1/4-1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1 pinch sugar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
When shopping for these ingredients, quality really matters. Opt for block cheese that you shred yourself rather than pre-shredded varieties, which contain anti-caking agents that can affect the texture. For the mayonnaise, many Southern cooks swear by Duke’s brand for its tangy flavor, though any good quality mayo will work. The pecans add a distinctly Southern touch that sets this recipe apart from other pimento cheese spreads, but you can adjust the amount based on how much crunch you prefer. And don’t skip the Worcestershire and Tabasco—these might seem like small additions, but they’re what give this spread its characteristic depth.
How to Make this Southern Pimento Cheese
Making authentic Southern pimento cheese couldn’t be simpler, but there’s a little technique involved to get that perfect texture. Start by combining 1 cup sharp cheddar cheese and 1 cup monterey jack cheese in a mixing bowl, then sprinkle in your dry seasonings—1/4 teaspoon each of garlic powder, dry mustard, and black pepper, plus that vital pinch of sugar. Toss everything thoroughly to distribute those spices evenly throughout the cheese.
This step is more important than you might think; it guarantees every bite has that perfect balance of flavors rather than having pockets of intense seasoning.
Next, fold in your drained 2-ounce jar of diced pimentos along with 1/4 teaspoon each of Worcestershire sauce and Tabasco. The magic happens when you start adding the mayonnaise—begin with 1/4 cup and mix until you achieve a stiff, chunky paste, adding more mayo as needed (up to 1/2 cup total).
Now comes the secret to that perfect Southern pimento cheese texture: take about one-third to one-half of your mixture and process it in a food processor until smooth and creamy. When you fold this processed portion back into the chunky mixture, you get that ideal balance of creamy spread with satisfying cheese chunks.
Finally, stir in 1/4 cup of chopped pecans for that distinctive Southern touch.
While you can certainly enjoy your pimento cheese right away (and who could blame you?), the flavors really develop overnight in the refrigerator. Store it in an airtight container and resist the temptation to plunge in for at least a few hours if you can.
This resting period allows all those seasonings and spices to meld together, creating that complex, harmonious flavor that makes Southern pimento cheese so irresistible. When I’m patient enough to wait, I’m always rewarded with a spread that’s noticeably more flavorful the next day—perfect for spreading on crackers, stuffing celery, or making the most amazing grilled cheese sandwich you’ve ever tasted.
Southern Pimento Cheese Substitutions and Variations
Traditionalists might insist there’s only one way to make proper pimento cheese, but I’ve discovered the joy of customizing this Southern classic to suit different tastes and dietary needs.
Swap out the cheeses—try pepper jack for heat or cream cheese for extra creaminess. No pecans? Toasted walnuts work beautifully. For a lighter version, Greek yogurt can replace half the mayo. Roasted red peppers make an excellent substitute when pimentos aren’t available.
My vegetarian friends skip the Worcestershire (it contains anchovies) and use soy sauce instead.
And for those who can’t handle Tabasco, a pinch of cayenne or smoked paprika adds complexity without the burn.
What to Serve with Southern Pimento Cheese
The perfect Southern pimento cheese deserves the perfect companions, and I’ve got three favorite ways to serve this creamy, tangy spread.
First, slather it between two slices of white bread for a classic sandwich—crusts on or off, your call.
Second, spread it on buttery crackers for an elegant appetizer that’ll have everyone hovering near your serving tray.
Third, my personal weakness, use it as a decadent topping for a juicy burger hot off the grill.
Want something lighter? Try cucumber rounds or celery sticks. The cool crunch creates this magical contrast with the rich, spicy cheese. Divine.
Final Thoughts
Everyone deserves to have a reliable pimento cheese recipe in their arsenal, and I’d argue this Southern classic might just become your signature party dish.
The combination of sharp cheddar with creamy monterey jack creates that perfect balance, while the pecans add a distinctive crunch you won’t find in store-bought versions.
What I love most about this recipe is its versatility.
Make it ahead and let those flavors meld overnight—trust me, your patience will be rewarded.
The beauty of homemade pimento cheese lies in its simplicity, yet the complex flavors suggest you spent hours in the kitchen.
Your secret’s safe with me.
