Jim C's Favorite Pimento Cheese

Jim C's Favorite Pimento Cheese

Sydney Young 0

"This recipe has just the right amount of spice, and just the right amount of creamy."

Ingredients 8 h 10 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the Cheddar cheese, processed cheese, mayonnaise, pepper sauce, onion, Worcestershire sauce, pimentos, pecans, and red chile pepper in a food processor. Blend until smooth. Chill overnight for flavors to blend.
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Reviews 5

  1. 5 Ratings


Well, I may be a Northerner but I know a good cheese spread when I come across one...and I can see why this is a Southern staple. This definitely is creamy, cheesy with just the right amount of kick! What's great about this is it's relatively cheap to make and doesn't require a lot of ingredients or effort. I definitely recommend getting a block of good cheese and grating it yourself. I didn't have Velveeta on hand so I subbed 3 oz. of cream cheese and the rest extra sharp Cheddar. I cut back on the mayo only using enough to get it nice and creamy. I used green onion finely chopped and 1/4 tsp. of Worcestershire. I also left out the red chile pepper and pecans (personal preference as we were serving this to guests). This was great on an assortment of crackers and veggies. And I can definitely see this as a burger or hot dog topping - or as they do in the South...in a sandwich all by itself!

Sydney Young

This is without doubt the very best pimento cheese I've ever had. It's always requested of me during football season for tailgating. Great on a sandwich or with crackers and chips.


I had such high hopes for this recipe. I love Pimento Cheese and am on a quest for the perfect recipe. Unfortunately, this is just not it for me. I think it was the Velveeta; seems I just apparentlly don't like it any more, and the whole batch was inedible because of it. Thanks for the post, and the opportunity to try the recipe. And don't be put off by my review...if you like Velveeta, you will probably love this one as the other reviews gave high marks.