Creamy Pimento Cheese

8 oz shredded aged sharp cheddar
4 oz jarred diced pimentos, drained
2/3-3/4 cup mayonnaise
2-3 tablespoons cream cheese, at room temperature
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 1/2 tablespoons minced shallot
sea salt
freshly ground black pepper

My thoughts:

When making our 1920s “ladies luncheon” themed menu, I knew I had to include pimento cheese, mostly because of my experience having a “salad plate” at Picnic in Nashville, TN which consisted of pimento cheese, chicken salad and a muffin. Imagine my delight when after a bit of digging I realized that the 1920s was the heyday of pimento cheese. It was the perfect spread for both ladies who lunch and mill workers who needed to eat their lunches in a hurry in the deep South. I’ve made pimento cheese before but I tweaked it a bit to make it a bit creamer and to make better use of that must have gadget, the refrigerator.

I made this using an extra sharp English cheddar by Westminster. If you’d like a milder pimento cheese, use mild or plain old sharp cheddar. I like the extra sharp stuff myself.


  1. I love pimento cheese, but I've only tasted it in a jar, when my Mother used to buy it as a after work snack I can't wait to make it Thanks for the memories

  2. I am a big fan of pimento cheese living in the South, as I grew up eating it. We never added cream cheese, but I have tried it that way and it is quite good. Frank Stitt of Birmingham shares his recipe with cream cheese added as well!