Pimiento Cheese Spread

Cheryl Miller


It's been several years since I moved from Kansas to the Pacific Northwest. There are some distinct differences in the foods here, and I have adapted pretty well. But when I have a craving for a Pimiento Cheese sandwich, it's really frustrating to realize that no stores in my area sell the spread, which is as common as potato salad back home in Kansas! I finally found an online recipe that adapted well to match my memory of home.

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15 Min
No-Cook or Other


8 oz
sharp cheddar cheese
2/3 c
chopped roasted pimiento (or a 4-oz jar, drained -reserve the juice)
1/4 c
greek yogurt (plain)
2 Tbsp
1 Tbsp
pimiento juice
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
dry mustard
1/2 tsp
1/2 tsp
1/4 tsp
1/8 tsp
black pepper
1 pinch
cayenne (optional)
1 lb
bacon (optional)


1If you plan to add bacon to your sandwich, get it started first, and fry it up crisp. After draining on paper towels, crumble coarsely and set aside.
2Shred the cheese into a large-ish bowl; drain the roasted pimientos, saving the juice on the side. Combine cheese and drained pimientos.
3In a small bowl, combine the yogurt, mayo, honey, spices and 1 Tbsp of the reserved pimiento juice. Mix well and add to the cheese bowl.
4Spread on white bread and add a handful of bacon; place another bread slice on top and your sandwich is ready! If you want to make it fancy, cut off the crusts and slice sandwich into "finger" portions. Or stick a pimiento-stuffed olive on top with a toothpick. Or butter the breads and brown on a griddle before adding the filling.
5This stuff is also great spread onto celery stalks. Very "Fifties."

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern