Pimento Cheese (Great Grandma Salzer's)

Colleen Sowa


This old Southern family recipe has been updated a bit by my mother Patricia Salzer Sullivan and me.

We like it at room temperature and use as a spread or a dip, but it makes a nice grilled cheese, or is great broiled!

We serve with different types of vegetables, breads, crackers, chips, pretzels, toasts, bagels... it is all good!

You can add more or less of the ingredients... you can even add other ingredients!

My mother use to cut the crusts off the bread and make little "tea sandwiches" when I was ill and we had our special alone times together.

Play with your food! xo

pinch tips: How to Grate Cheese for Easy Clean Up



20 -25


15 Min


No-Cook or Other


1 1/2 c
cheddar cheese, shredded (extra sharp)
1 1/2 c
cheddar cheese, shredded
2 box
(8 ounces each) cream cheese, room temperature
1 c
mayonnaise dressing
1 - 3 tsp
horseradish (optional - to taste)
1 Tbsp
pickle relish (optional)
2 jar(s)
(4 ounces each) pimentos, drained and diced
1/4 tsp
each: ground ginger, ground cayenne powder
1 tsp
each: black pepper, sea salt, onion powder, garlic powder

Directions Step-By-Step

Put all ingredients into large mixing bowl, start out low and bring speed up to medium. About 1 to 2 minutes until well blended. Scrap into a container with a lid and refrigerate until needed.
Remove from refrigerator about 40 minutes before serving.

Serve with breads...
.... and vegetables

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Southern