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Pimiento Cheese

Course Appetizer, condiment, Snack
Cuisine American, Southern


  • 8 oz Cracker Barrel Extra Sharp Cheddar
  • 8 oz Cracker Barrel Vermont White Cheddar
  • 4 oz chopped pimentos drained
  • 1/4-1/2 cup Duke's mayonnaise
  • pepper to taste


  • Shred cheeses.
  • Place cheese and drained tomatoes into a bowl or food processor with 1/4 cup mayo and pulse or stir until just mixed.  Check to see if mixture holds together.
  • If it is too dry add more mayo, 1-2 T and pulse once or twice.  Check and add additional mayo until you get the consistency you want.  I use just enough mayonnaise to bind, you want to taste the cheese, not the mayo! Do not overmix!
  • Makes about 2 1/2 cups.  Keep in refrigerator for up to 1 month.
Keyword cheddar cheese, cheese spread, mayonnaise, pimiento cheese, pimientos