Southern Pimento Cheese Recipe
With spring quickly approaching – at least I hope it’s quickly approaching (one never knows here in Arkansas) I’m in the mood for spring food. This Southern Pimento Cheese always makes me think of spring and summer, though I’m not sure why. Maybe it’s the bright, cheery colors in the Pimento Cheese Spread, or the fact that we usually eat it in the spring and summer for a fast meal. This recipe is one my husband’s Grammy made often for the kids and grand kids and it’s become a favorite around my house as well. Grammy has since went on to live in Heaven, but we keep her memory alive through the wonderful recipes she left behind. I am honored to share one of her old standby’s with you today and I hope you enjoy it as much as we do!
How to Eat Pimento Cheese Spread
If you’ve never had good, old-fashioned Southern Pimento Cheese, you may wonder how to serve or eat it. When I was a kid, my Granny tried everything in the world to get me to eat healthy and in particular, love celery. Celery has been a long-hated vegetable for me, so Granny got creative one day and decided to serve it to me with Pimento Cheese down the middle. That was my first introduction to the cheesy, gooey, spread and while I absolutely fell in love with the cheese, it did NOTHING to encourage me to eat the celery. Oh well, at least Granny tried! haha! She was convinced that anything tasted delicious with cheese or peanut butter. So how do you eat Pimento Cheese? You can use it as a dip for celery or crackers, or spread it over European Croissants for a fast and easy lunch or dinner. For my Low Carb or Keto friends, use this as a dip for celery or cauliflower florets – it’s delicious!
How to Make Homemade Pimento Cheese with Velveeta
Until I read Grammy’s recipe, I had no idea Velveeta cheese could be grated. Turns out, it grates pretty well! Just be quick about it, otherwise the block of cheese will melt into your hand before you’re finished.
Once your cheese is grated, you’ll have a pile of curly, bright orange little strands just waiting to be tossed in a bowl.
What’s in Pimento Cheese Spread?
I have to confess something. My family always bought the pre-made stuff from the store and never made it from scratch. Until I found my husband’s Grammy’s recipe, I never knew Homemade Pimento Cheese was a thing. Don’t tell anybody I told you that, Okay? So what exactly is in Pimento Cheese Spread? We’ll start out with our grated Velveeta cheese and add in 1/4 cup of mayonnaise and 2 ounce of diced pimentos.
Once the mayonnaise and pimentos have been added to the grated cheese, toss in 1/2 cup of diced dill pickles. Dill or sweet relish can also be used in place of the diced dill pickles, but we prefer the pickles.
Is Southern Pimento Cheese Keto Friendly or Low Carb?
With so many people doing the Ketogenic and Low Carb diet for weight-loss and health improvement, I thought this question was worth addressing. It turns out that this Southern Pimento Cheese Recipe is both Keto friendly and Low Carb friendly as well. It’s a perfect dip for making and enjoying with your favorite vegetables such as celery sticks or cauliflower florets!
Homemade Southern-Style Pimento Cheese Spread
I’ve always loved this cheesy recipe and I’m grateful I can still enjoy it while being gluten-free since this Pimento Cheese Recipe is also gluten-free! Did I just hear a big cheer from my fellow gluten-free friends out there? 😉 Sometimes it’s hard to find things that are compliant, but thankfully this recipe is. Wondering how long this tasty spread will last? Homemade Pimento Cheese is good for up to five days in the fridge.
Thank you for joining me in my kitchen today! It’s always a pleasure to have you here. Do come back soon to visit and chat with me! When you try this recipe please make sure to leave me a comment below and rate the recipe. Until next time!
Southern Pimento Cheese
A fast and easy Southern-style Pimento Cheese Spread, just like your Grandmother made.
- 1 lb Velveeta cheese grated
- 2 oz diced pimentos
- 1/2 cup dill pickles diced
- 1/4 cup mayo any kind
Use a cheese grater to grate the Velveeta cheese into shreds.
Add the shredded cheese to a large mixing bowl and then toss in all other ingredients.
Stir well and serve immediately over crackers as an appetizer or on European Croissants as a meal.
Store in an airtight container in the fridge for up to 5 days.
Calories and nutritional information were calculated using Hellman's Real Mayonnaise. Adjust the nutritional information if using a low fat alternative or a reduced fat cheese.
Shared at Meal Plan Monday
Shared at Weekend Potluck
Also shared at Full Plate Thursday
View at Foodie Friday
Also view at What’s for Dinner