Lisa Fischer

Pimento Cheese

Pimento cheese needs a new public relations team

I only prepare pimento cheese to satisfy my own cheese-addiction issues. I love this stuff so much that I dream about it.

Pimento cheese was the dreaded family-reunion potluck dish for years. That’s because Aunt Wilma brought the store-bought stuff, and we all believed that’s what fancy folks did to try to kill us. Then I happened upon REAL pimento cheese. And my life changed. Yours will, too, and you will forever be indebted to me on this one.

Pimento Cheese

  • 3 oz. cream cheese softened
  • 1 8 oz. package sharp cheese, shredded
  • 1 8 oz. package Vermont white cheddar, shredded
  • 1 8 oz. package gouda cheese, shredded
  • 1 cup, Duke’s mayonnaise (the best!)
  • 1 small jar of pimentos, drained
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • ½ cup finely chopped toasted pecans
  • About ⅓ of a cup of sweet hot pickles (preference in photos)
  1. Mix well. And watch it disappear in a few days.
  2. Serve with crackers and hot pepper jelly.