Pimento cheese was never something I grew up eating. If I’m being honest, I thought it was a dip only eaten by people age 60 and older. I had never tried it as a kid and I so wish I had. I moved to Oxford, Mississippi when I was 18 to study at Ole Miss. This is when pimento cheese was brought into my life. I feel like moving to the south for that part of my life opened my eyes to food I wouldn’t normally be introduced to. For that, I’m so grateful!

I personally like my pimento cheese a little more blended up and less chunky. If you prefer a more chunky version, stir the ingredients together instead of using the food processor (like me). By gently stirring, the pimento cheese with remain shape and create a chunkier bite.

Pimento cheese now has a piece of my heart.. all thanks to a little town called Oxford. Thank God for the south and all their southern traditional food!



Prep time: 5 minutes

Total time: 5 minutes

Yields: About 1.5 cups


  • 1 lb. sharp cheddar cheese, shredded
  • 1 clove garlic, grated
  • 1/4 cup mayonaise (Hellmann’s)
  • 1/4 tsp celery salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1-4 oz. jar diced pimento peppers, drained


  1. Place all the ingredients in a food processor and pulse till combined. Transfer to a bowl and cover. Chill in the fridge for 30 min. Serve with crackers.


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