World's Best Pimento Cheese

Marsha Gardner


Before we moved to Alabama the only encounter I had ever had with pimento cheese was the small jars of Kraft Pimento Cheese. My mom used it to stuff celery for a relish tray.

I had my eyes opened when we moved south. Pimento cheese is a staple in the southern family diet. Needless to say I had to put my stamp on this southern delicacy.


★★★★★ 2 votes


  • 4 Tbsp
    mayonnaise, the real thing
  • 3 oz
    package cream cheese, softened
  • 3 clove
    garlic, minced
  • 1 tsp
    onion, finely grated
  • 1 c
    pecans, chopped
  • 1 tsp
    worcestershire sauce
  • 1 small
    jar pimentos, diced, do not drain
  • 12 oz
    extra-sharp cheddar cheese, freshly grated
  • couple dash(es)
    tabasco sauce
  • handful
    fresh parsley

How to Make World's Best Pimento Cheese


  1. Puree until smooth in the bowl of a food processor the mayonnaise, cream cheese, garlic, parsley grated onion, Worcestershire sauce and Tabasco sauce.
  2. Turn into a bowl; set aside. In the food processor, coarsely chop pecans. Add pecans and pimentos, with juice, to mayonnaise mixture.
  3. Now grate or shred int the food processor the 12 ounces of extra-sharp Cheddar cheese.
  4. Add to mixture in bowl. Stir well to combine. Allow to stand, refrigerated at least i hour. Even better the following day.

Printable Recipe Card

About World's Best Pimento Cheese

Course/Dish: Cheese Appetizers Spreads

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