Pimento Cheese Spread

Pimento Cheese Spread

19 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Tara Laine Hoffman
Recipe by  Tara Laine Hoffman

“A zippy spread-in-a-jar that is good with crackers, for stuffing celery, or as a spread in finger sandwiches.”

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Adjust Servings

Original recipe yields 4 cups



  1. In a medium bowl, mash the pimentos using a fork. Mix in cheese, onion, Worcestershire sauce, and mayonnaise. Season to taste with garlic powder and black pepper. Spoon mixture into a container large enough to hold the pimento spread, and store in the refrigerator.

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Reviews (19)

Rate This Recipe


The onion amt. is in error. Either the writer used a sweet vidalia onion (my guess) or they lost their tongue in the war. Use 2T or less grated raw onion or you suffer onion overkill. Traditionally in the south this is made with Velveeta cheese which is why folks my not find it tasting like mom made. It makes the recipe taste sweeter.



Not at all what I was expecting: I was looking for a cheesy filling/spread for my sandwiches, and I got a yellowy onion smelling mush. I tried to eat it, though, but I couldn't have a second bite: I was feeling like munching in an onion. The good point is my girlfriend wasn't close to me at that time (actually, nobody was close to me), for I think she might have wanted to break up with me only because of my breath ;). I may have done a mistake, but I think a whole raw onion for a pound of cheese is WAY too much. Sorry.



This was a delicious and fast recipe. I had this in Kentucky this spring and couldn't wait to get the recipe. Wonderful on crackers!

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Amount Per Serving (32 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

John's Pimento Cheese Spread


next recipe:

Beer Cheese Dip II