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Pimento cheese has been part of our family for a long time. Mom grew up eating it during the summer, when her family always would keep a batch in the refrigerator for sandwiches or to dip fresh vegetables into.

Years later, I remember her making the very same pimento cheese when I was growing up! It’s a very simple version made with freshly grated sharp cheddar, diced pimentos, mayonnaise, and the “secret ingredient” Mom has always added to hers: a little grated onion.

There’s an optional jalapeño if you want some heat, but otherwise, that’s really all there is to it!

A Simple Pimento Cheese Recipe

There are plenty of ways to make pimento cheese, but this is the version Mom grew up with and has always made.

Sharp cheddar gives it plenty of cheesy flavor, while mayonnaise makes the mixture creamy without turning it completely smooth. The pimientos add little bits of sweetness throughout, and grated onion gives the whole mixture an extra layer of flavor.

With such a short ingredient list, we like to grate the cheddar ourselves rather than using pre-shredded cheese. It gives the finished pimento cheese a much better texture and lets the cheese blend more naturally with the mayonnaise.

Be sure to drain the pimientos really well, too. Any liquid left in the jar will end up in the cheese and can make the mixture thinner than it should be.

Don’t Skip The Grated Onion

The grated onion may only be 2 Tablespoons, but it makes a surprisingly big difference in this recipe!

Instead of chopping the onion, Mom has always grated it. This breaks the onion down very finely and releases some of its juice, allowing the flavor to mix throughout the cheese without leaving chunks of raw onion behind.

It doesn’t make the pimento cheese taste strongly of onion. It just gives the cheddar and pimientos a little something extra and is one of those small ingredients we would definitely miss if it weren’t there.

It Only Takes About 10 Minutes

Start by freshly grating the sharp cheddar into a medium mixing bowl. Add the well-drained pimientos, mayonnaise, and grated onion.

If you like your pimento cheese with a little heat, you can also seed and finely chop 2 fresh jalapeños and stir them in at this point.

Mix everything together until the mayonnaise is evenly distributed and the pimientos and onion are mixed throughout the cheddar. Season with salt and pepper to taste.

You can serve the pimento cheese right away, but we think it’s better after it has had some time to sit. Cover the bowl and refrigerate it for at least an hour so all of those flavors have a chance to come together.

From Summer Sandwiches To An Easy Snack

Growing up, Mom’s family used this pimento cheese for simple sandwiches and as a dip for fresh vegetables, especially during those summers spent at the lake.

And honestly, you don’t need to do much more than that with it. Spread it between two slices of bread for an easy lunch, scoop it up with carrots or celery, or set out a bowl with your favorite crackers (we love it with saltine crackers!) for snacking.

You can even add it to a burger when you want something a little different. However you serve it, this is the kind of recipe that’s easy to make ahead and keep in the refrigerator whenever you need it.

When you make this Pimento Cheese Recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

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