Pimiento Cheese Spread

Preparation info
  • Yield:

    8 to 12

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ½ pound mild yellow Cheddar or longhorn cheese
  • ½ pound white aged sharp Cheddar cheese


  1. Use a meat grinder, if possible, to grate the cheeses, using the cutter with large holes. Otherwise, use the coarse side of a cheese grater. Put the grated cheese in a mixing bowl and add half the juice from the canned pimientos. Dice the drained pimientos and add them along with the scallions.
  2. Combine the mayonnaise, lemon juice, and garlic and add to the chee