Classic Pimiento Cheese

Classic Pimiento Cheese
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 2 1/2 cups

Serve with buttery crackers or stuffed in celery stalks for an easy appetizer.


2cups finely shredded extra-sharp Cheddar
1/2cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
1/3cup mayonnaise, divided
1small garlic clove, crushed
1tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained but liquid reserved
Ground cayenne pepper
1pinch English-style dry mustard


  1. Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.
  2. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—-just enough to make it spreadable.
  3. Let stand 30 minutes. Serve cool or at room temperature

Recipe by Damon Lee Fowler


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