Appetizers/ Dips/ Recipes

Southern Pimento Cheese

A large black bowl filled with Southern Pimento Cheese sits in the center of a black and white towel. A hand is coming out of the left hand side of the frame and dipping a Ritz cracker into the Pimento Cheese Spread in the bowl.

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 grandkids 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!

 

A black bowl of Southern Pimento Cheese sits on a black and white Aztec towel against a wooden backdrop. A pile of Ritz crackers are placed to the right of the bowl.

 

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!

 

An overhead shot of Pimento Cheese in a black bowl with crackers to the right of the bowl. The bowl is sitting on a black and white towel.

 

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.

 

A silver cheese grater sits on a white plate with a block of orange, Velveeta cheese next to it. The block of cheese has been grated on the cheese grater and remnants of the cheese clings to the cheese grater.

 

Once your cheese is grated, you’ll have a pile of curly, bright orange little strands just waiting to be tossed in a bowl.

 

A pile of curly, orange, grated Velveeta cheese sits on a white plate.

 

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.

 

A small clear glass mixing bowl sits on a black counter top. The bowl contains grated Velveeta cheese, white mayonnaise, and diced red pimentos. A silver spoon is resting in the bowl.

 

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.

 

A small clear glass mixing bowl sits on a black counter top. The bowl contains grated Velveeta cheese, white mayonnaise, diced dill pickles, and diced red pimentos. A silver spoon is resting in the bowl.

 

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!

  A close up of a black bowl filled with Southern Pimento Cheese sits on a black and white towel against a wooden backdrop.

 

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. 

 

A hand is coming out of the left hand side of the frame holding a cracker with Southern Pimento Cheese on the edge of it. A black bowl filled with Homemade Pimento Cheese is just visible under the hand.

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!

-Amy

 

A large black bowl filled with Southern Pimento Cheese sits in the center of a black and white towel. A hand is coming out of the left hand side of the frame and dipping a Ritz cracker into the Pimento Cheese Spread in the bowl.
5 from 2 votes
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Southern Pimento Cheese

A fast and easy Southern-style Pimento Cheese Spread, just like your Grandmother made. 

Course Appetizer
Cuisine American
Keyword Pimento Cheese Dip, Pimento Cheese Spread, Southern Pimento Cheese, Southern Pimento Cheese Spread
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 111 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 1 lb Velveeta cheese grated
  • 2 oz diced pimentos
  • 1/2 cup dill pickles diced
  • 1/4 cup mayo any kind

Instructions

  1. Use a cheese grater to grate the Velveeta cheese into shreds.

  2. Add the shredded cheese to a large mixing bowl and then toss in all other ingredients.

  3. Stir well and serve immediately over crackers as an appetizer or on European Croissants as a meal.

  4. Store in an airtight container in the fridge for up to 5 days. 

Recipe Notes

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

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10 Comments

  • Reply
    Jennifer C Ellis
    March 22, 2019 at 6:36 am

    5 stars
    I made this (with a few variations just because I was using things already in my pantry) and it was amazing!!

    • Reply
      Amy - The Speedy Spatula
      March 22, 2019 at 10:03 am

      Yay! I’m so glad you loved it! Thank you for stopping by and taking the time to tell me!

  • Reply
    Helen at the Lazy Gastronome
    March 24, 2019 at 10:52 am

    I’ve never had this with pickles – what a great addition! Thanks for sharing at the What’s for Dinner party. Have a fantastic week!

  • Reply
    Miz Helen
    March 26, 2019 at 11:39 am

    5 stars
    There is nothing like a great pimento cheese and your recipe looks great! Thanks for sharing with us at Full Plate Thursday and have a good week!
    Miz Helen

  • Reply
    Elle MacRae
    March 26, 2019 at 7:05 pm

    This looks wonderful! I’ve never put pickles in my pimento before, I’ll have to give it a shot!

  • Reply
    Yecedrah Beth Higman
    March 30, 2019 at 1:51 pm

    I have been looking at your blog for a couple of months and I just never realized you are an Arkansas girl!!! I was in Dyess, Arkansas in 1948 was raised in Lepanto, Arkansas married and lived all over the state!! I now live in Kansas but I sure miss my Arkansas!!! So I am very glad to connect to a blogger from home. I am going to try your p. cheese it’s different than my Momma’s but it sounds like something she would have loved. I sure am glad you’re from Arkansas!!

    • Reply
      Amy - The Speedy Spatula
      March 30, 2019 at 6:24 pm

      It’s so nice to meet a fellow Arkansan! Thanks so much for stopping by and taking the time to comment and make a connection. You just made my day!

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