homemade pimiento cheese spread

★★★★☆ 4 Reviews
mmccance avatar
By Marcia McCance
from Stone Mountain, GA

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! Enjoy!

★★★★☆ 4 Reviews
method No-Cook or Other

Ingredients For homemade pimiento cheese spread

  • 8 oz
    sharp cheddar cheese (shredded fine)
  • 6
    hard boiled eggs, peeled, and chopped
  • 8 oz
    diced pimiento in a jar (plus juice)
  • 1/2 c
    hellman's mayonnaise

How To Make homemade pimiento cheese spread

  • 1
    Stir everything together and chill for 1-2 hours
  • 2
    Serve on crackers of any kind
  • 3
    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.
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