Posted by: Melanie Mathos | May 24, 2009

Pimento Cheese

This is a delicious crowd pleaser and is great for parties and holidays! 



  • 1 pound sharp cheddar cheese
  • 1/2 pound Monterey Jack cheese
  • 2 medium kosher dill pickles (the original version of the recipe called for Claussen’s pickles, but I’ve found that most brands suffice)
  • 2 or 3 cloves of garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste)
  • 1 4-ounce jar of pimentos (or pimientos, as they are also called), drained
  • Mayonnaise


  • Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don’t want to puree the ingredients, just make them pliable for the next step.
  • Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke’s, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)
  • Refrigerate, but set out for 20 to 30 minutes before use.


  1. Pimento cheese is my new obsession!

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