Recipe Thanksgiving

Pimento Cheese Spread

A classic southern snack and appetizer that’s also perfect for game day

I grew up in New York but there are two southern snacks or appetizers I love. The first is cornmeal hush puppies with honey butter and the second is pimento cheese. It seems that everyone in the south has their own recipe. This one comes from a long-time friend of my mother, Wayne.

My Pimento Cheese Presentation


  • 8 oz. extra sharp yellow or white cheddar cheese, preferably finely shredded
  • 4 oz. or 1 jar of pimentos with juice
  • 1/2 Cup Miracle Whip or mayo (Miracle Whip has a tangy flavor, but you can substitute any mayo)
  • Dash of garlic powder or garlic salt
  • Dash of celery salt
  • 1/4 Teaspoon sea salt
  • Fresh ground black pepper


  1. Finely grate the cheddar cheese on a cheese grater or the fine shred blade of a food processor and transfer to a medium sized bowl. You can also skip this step and use pre-grated cheese if desired.

  2. Put strained pimentos with a 1/3rd of the juice in the food processor with a standard blade. Pulse 3-4 times to chop finely (careful not to puree to a paste) and add to the bowl.

  3. Add Miracle Whip, garlic powder, celery salt, black pepper and mix well with a spatula. Be careful on the celery salt it can be overpowering.

  4. If too dry, add small amounts of mayo or pimento juice one tsp at a time. You want this to be a thick spread or paste but not too wet. 

  5. When fully combined, taste and add more salt/pepper if needed. Some people also like 1 dash of hot sauce. 

  6. Place the mixture in an airtight container and chill for 2-3 hours or overnight.

  7. When ready to serve, mix again and add to a bowl or crock and serve with raw veggies like celery and Ritz, Club or Saltine crackers.