Homemade Pimiento Cheese Spread

Marcia McCance


This recipe is from Becky, my brother Forest's wife, who is originally from Charleston, South Carolina. She says this is a Southern recipe and she has been making it for years!

My brother (a northerner) will not even let her put it in the fridge to chill before he wants some -- so it must be good!!

I hear that it is great on anything: crackers, veggies, meats, the doorknob… whatever’s handy…

They even make sandwiches out of this stuff at the Master's Tournament in Georgia!


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No-Cook or Other


8 oz
sharp cheddar cheese (shredded fine)
hard boiled eggs, peeled, and chopped
8 oz
diced pimiento in a jar (plus juice)
1/2 c
hellman's mayonnaise

Directions Step-By-Step

Stir everything together and chill for 1-2 hours
Serve on crackers of any kind
NOTE: Becky says that if you store it for a day or two and it gets a little dry you can revive it with a TBSP or two of mayo which will re-moisten it again.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Heirloom