Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as a dip, and stuffed into celery ribs. Set a bowl of it out at a party with crackers and crudités, and it will disappear.


  • ½ pound sharp cheddar cheese, grated (about 3 cups loosely packed)
  • ½ cup homemade blender mayonnaise
  • ¼ cup (1 small jar) sliced pimientos with their juice or ¼ cup chopped roasted red (bell) pepper
  • ½ small onion, grated (about 1 tablespoon)
  • cayenne pepper to taste


Mix together all the ingredients except the cayenne. Season to taste with cayenne.