Pimento Cheese

Day 19 – I am so over the gray days. I have started taking Vitamin D which I really think has helped improve my mood and my tiredness but these dark gray days are awful. It has been this way over a week now. I want to go outside and be warm. I was shopping online looking at things for the yard and the porches. I want to be able to sit in the sun and feel warm again. I know it is just the beginning of April but this year has seemed like it should be at least August by now.

I have proposed that when our shelter-in-place orders are done and we can go back to gathering together that we all need to celebrate New Year’s Eve (again). I am proposing 2020 Part II. I want a big party to kick off 2020 Part II. I am over 2020 Part I. When I told the kids we had another 30 days of this I could tell they were a little bit defeated. They have been doing everything right and still we need to stay home more. They get mad when they hear of others going to parties, over to friends houses, or out to go shopping (not for necessities). I don’t blame them.

But, we are going back and remaking some dishes that we have made in the past and improving them. This is one of the dishes. I had never had Pimento Cheese until my sister-in-law made some several years ago for a football party. I was a bit leery of the dish cheese and mayo? But, we all loved it. She gave me her recipe which was very simple. Mayo, cheese, pimentos, with a bit of salt and pepper. We decided if we added a bit of spice to the dish it would be even better. This was so good we added it to our Charcuterie the other night.


We love this! It lasts for several days sealed well in the refrigerator. It is best if you can make it the night before you want to serve it as this allows all the flavors to blend together. You can form it into a ball if you like but we just pat it into a small ramekin and serve it with crackers on the side.

Pimento Cheese

  • Servings: lots
  • Difficulty: easy
  • Print


  • 8 ounces shredded cheddar cheese
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 teaspoon onion powder
  • 4 ounces diced pimentos, drained
  • 1/2 teaspoon dried mustard


  1. Beat cream cheese and mayo to smooth in a medium bowl.
  2. Beat in garlic powder, paprika, onion powder, and dried mustard to the cream cheese mix.
  3. Stir in cheddar cheese and pimentos.
  4. Refrigerate for at least 1 hour before serving but preferably overnight.

7 Comments Add yours

  1. It’s a southern favorite, that’s for sure. 🍃🧀🌶

    Liked by 1 person

    1. koolaidmoms says:

      Yes! I am so glad my very Southern SIL shared it!

      Liked by 1 person

  2. This looks and sounds very nice, Marci. We are one week down and, in theory, two weeks to go. We’ll see how it pans out.

    Liked by 1 person

    1. koolaidmoms says:

      It seems like all of us around the world are in this for the long haul.


  3. Pastor Cathy says:

    pimento cheese,,,,a childhood importance


  4. artandicon says:

    We grate onions into the mix, so only the juice goes into it. It’s a great southern treat. I get a craving periodically for it.

    Liked by 1 person

    1. koolaidmoms says:

      Yum! I will have to try that. Thanks!


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