Pimento Cheese Recipe

| July 12, 2020 | 15 Comments

Southern Pimento Cheese Recipe

Follow our complete, step-by-step, photo illustrated instructions to make this easy Pimento Cheese. I’m using old fashioned Hoop Cheese, but you can substitute with cheddar if you like. Printable recipe included.


Pimento Cheese, enjoy!
Old fashioned style Pimento Cheese made with Hoop Cheese, an old Southern favorite. Great for sandwiches, as a dip, or spread it on crackers or celery sticks. You’ll love the flavor.


Pimento Cheese, slider.

I’ve always been a big fan of Pimento Cheese. I love to spread it on thick between two slices of white loaf bread to make a sandwich. And, sometimes, I’ll place it in the skillet with a little butter to make it a grilled Pimento Cheese sandwich.

I must admit, I generally buy some already made in the grocery store as opposed to making it here at home. I’ve found that North Carolina has a couple of companies that make a pretty good brand of the stuff. It’s a little pricey, but it’s better than the cheaper stuff that’s also available.

You’ll find lots of recipes and versions for making Pimento Cheese if you search for them. Many include cream cheese, but I don’t use it in my recipe.

I wanted to go more “old fashioned” so I’m using another Southern favorite known as “Hoop Cheese.” I’ll explain more about it below. But, if you don’t have Hoop Cheese where you live, feel free to substitute a good cheddar cheese of your choice. You can go Mild or Sharp, whichever suits your fancy.

Our Pimento Cheese can be stored in the refrigerator for about 7-10 days, if it lasts that long. Smile.

I do hope you’ll try it. If you do, be sure to leave us a Comment in the section at the end of the recipe to let me know how it turns out for you.

It’s best served at room temperature in my opinion. It does harden back up a bit once refrigerated, so give it about 15 minutes out on the counter first, then use it for sandwiches, finger sandwiches, or as a dip or spread.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Pimento Cheese, ingredients.
Pimento Cheese, made with Hoop Cheese – You’ll need these ingredients.


Pimento Cheese, hoop cheese slice.
This is a slice of Hoop Cheese.

You can use regular or sharp Cheddar Cheese if you can’t find the Hoop Cheese.

The red rind is used in the process of making the Hoop Cheese. It’s made of wax, easily removable, and not to be eaten. Just peel it off and throw it away when you’re ready to use your cheese.

Hoop cheese is made from cow’s milk. It’s usually made in a round “hoop” and is shipped in a round wooden box. You’ll find it in most any good General Store here in the South. It was really popular in the early to mid 1900’s, but it’s not as easy to find these days. Still, we old timers love to find it when we are in an old fashioned type store.

It’s generally cut right in front of you based on how much you order. Sometimes, smaller pieces are sliced and wrapped in clear plastic wrap and placed right next to the cash register. You’ll also find a small pack of saltine crackers to go with it when you make your purchase. It’s a snack I have to get almost any time I see it in a store.


Pimento Cheese, grate the cheese.
Grate the slice of cheese. The red rind comes off really easy, then you just grate the cheese with a grater.

I always suggest that you grate your own cheese instead of using shredded cheese. They put some type of cellulose on the pre-grated cheese to keep it from sticking together. You’ll notice a nice difference if you grate your own cheese when needed. It only takes a couple of minutes, just take your time and your fingers should be safe. Smile.


Pimento Cheese, drain the pimento's.
Drain the liquid from the jar of Pimento’s. You don’t need to save the liquid, just toss it.


Pimento Cheese, add the mayo.
Place the grated cheese in a large bowl, then add 1 cup of Duke’s Mayonnaise. Duke’s is the favorite of Southern cooks. Just saying.


Pimento Cheese, add the pimento's.
Add the jar of drained Pimento’s.


Pimento Cheese, add Worcestershire sauce.
Add 1/2 teaspoon of Worcestershire Sauce.


Pimento Cheese, add onion powder.
Add 1/4 teaspoon of Onion Powder.


Pimento Cheese, add Texas Pete.
Add 1/2 teaspoon of Texas Pete Hot Sauce. Texas Pete is another great North Carolina made product despite it’s name. It doesn’t add much of a spicy hot taste in this amount, just flavor.


Pimento Cheese, add black pepper.
Add 1/4 teaspoon of Black Pepper. The pepper is more apt to add some heat, but this small amount doesn’t do that either.


Pimento Cheese, mix and taste.
Grab a heavy spoon and mix everything together well. At this point, you should taste your Pimento Cheese to determine if you’d like to add any more of the spice ingredients we’ve used to suit your taste.

The cheese is pretty spreadable at this point. You can add more mayonnaise if you’d like something a bit more on the creamy side. Make it your own. Whatever you add, do so in very small amounts at one time. You can always add more to get it tasting perfect for you.

If adding Salt, add it gradually in very small amounts.


Pimento Cheese, add sugar.
Adding 1/2 teaspoon of Sugar is totally optional. Adding it doesn’t give it a sweet taste, but just enhances the flavor. I prefer adding just a bit.


Pimento Cheese, add apple cider vinegar.
I also like to add 1/2 teaspoon of Apple Cider Vinegar. This is also optional, but I like the slight tangy taste it can add. Totally your choice on the sugar and the vinegar. As we said, make it your own.

Mix everything well once again.


Pimento Cheese, place in container.
Place the completed Pimento Cheese in a container with a lid. Of course, it’s hard not to resist making at least half of a Pimento Cheese sandwich at this point. Go ahead, I want tell. Smile. Good stuff.


Pimento Cheese, refrigerate overnight.
Cover your container and place it in the refrigerator overnight so the flavors can meld together. You should let it come back up to room temperature when making sandwiches or to use it as a dip or spread.

Pimento Cheese will keep refrigerated for 7-10 days, if it lasts that long. Smile.


Pimento Cheese, enjoy!

Pimento Cheese is great for making sandwiches, especially with white bread. Trim the edges and cut each sandwich into quarters to make finger sandwiches for you party, baby shower, or any type of get together.

It’s also good to use as a dip with crackers or to spread on pieces of celery. It’s very versatile. I hope you like it.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Pimento Cheese, printbox.

Pimento Cheese Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: N/A
  • Total Time: 31 minute
  • Yield: Varies
  • Category: Main Dish
  • Method: Refrigerator
  • Cuisine: American, Southern


Pimento Cheese is an old Southern favorite. Perfect for sandwiches, as a dip or as a spread on celery sticks. Great for family get together’s of any type. Really easy to make. We’re using Hoop Cheese, another Southern favorite, but regular or sharp cheddar cheese can be used as well.



1 lb. of Hoop Cheese, grated
1 cup Duke’s Mayonnaise
1 small jar of Pimento’s, drained. (4oz)
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Onion Powder
1/2 teaspoon Texas Pete Hot Sauce
1/4 teaspoon Black Pepper
1/2 teaspoon Sugar – optional
1/2 teaspoon Apple Cider Vinegar – optional.


Remove and discard the red rind from the Hoop Cheese.
Grate the cheese. Place in large mixing bowl.
Drain and discard liquid from the jar of Pimento’s.
Add mayonnaise to the grated cheese.
Add the drained Pimento’s.
Add Worcestershire Sauce
Add Onion Powder.
Add Texas Pete Hot Sauce.
Add Black Pepper.
Stir well. Taste.
Add more seasonings if needed to suit your taste.
Add the sugar if preferred. It’s optional.
Add the Apple Cider Vinegar if preferred. It’s optional.
Mix well. Place in container. Refrigerate overnight to let flavors blend together.


Hoop Cheese is an old Southern favorite, but not easy to find these days. You can easily make this with either regular or sharp cheddar cheese if you can’t find the Hoop Cheese. Make the recipe your own. This is a basic recipe. Adjust the seasonings and spices to suit your taste.

Keywords: southern, pimento cheese, hoop cheese, pimento's, Texas Pete, Worcestershire Sauce, easy, Apple Cider Vinegar, old fashioned

Your Comments:

Have you tried our Southern Pimento Cheese Recipe?  How did you like it?

Share your memories of this dish with us. It will only take a minute or two for you to leave your comments in the section below.

Sign Up For Our Free Newsletter:

While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list. The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!


You might also like:  Chicken Casserole

Or, maybe this one?  Hamburger Casserole Recipe

How about this?  Classic Green Bean Casserole Recipe


Tags: , , , , , , , , , , , , , , ,

Category: Main Dishes, Other, Sandwiches

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (15)

Trackback URL | Comments RSS Feed

  1. Tripp says:

    Supercalifragilisticexpialidocious famous word from a famous movie and other words awesome I’m 63 years old and I have taste a lot of pimenta cheese I may be considered prejudiced but I was raised on my mom’s homemade pimento cheese it was the best I had ever tasted sadly she passed away at the age of 92 before she passed away she had told me that her mom talked her this recipe when she was 10 years old now you figure that out I made this recipe and after I tasted it tears string down my face I thought of my mom immediately thank you so much for this recipe she passed away before I could ever get it from her again thank you so much and God bless

  2. Kelly says:

    I really enjoyed this recipe. It taste like true old fashioned pimento cheese. I love the vinegar and sugar in it. It’s a keeper!

  3. Mark says:

    Made this as written and it’s perfect to have on celery sticks I keep in the fridge. Hot sauce is a great addition. Would not change a thing. Thanks for all your hard work maintaining this site. Trying your pulled pork recipe next!

  4. John says:

    Very good

  5. Angie says:

    Looks absolutely delicious! Thank you for sharing. I will make it soon and add some diced pickled jalapenos for a little kick of heat.

  6. Guy Waller says:

    Hi. I want to try this recipe but somehow know I will not be able to find Hoop cheese up here in eastern Pa. I’ll look tomorrow at the local markets. I read where farmers cheese would be a decent substitute for Hoop cheese. Yes or no?

  7. Hi Steve,
    I’ve used another pimento cheese recipe off and on for years, but I have made yours three times now. It is delicious! I get raves every time I serve it! I did make some slight changes. Instead of the jarred pimentos, I use Mt. Olive fire roasted red peppers, and just dice them up finely. I like the added smokiness. I also add just a little salt and a little extra sugar. Thank you so much for such an excellent recipe!

  8. Bill says:

    Looking forward to trying this one Steve. We’ve exchanged a few twitter messages in the past and I knew you’d be saddened by Charlie Daniels passing. I’m sending along thoughts and prayers that your family gets through this virus scare quickly and safely!
    On a brighter note, I made the chicken strips from your recent recipe this past Sunday and they were mighty tasty.
    Thank you for sharing your recipes, your stories and your positivity. I look forward to seeing your email every Monday even though it might be the following weekend before I’m able to carve out time to read it. Regardless of when I read it, it usually takes me back to simpler times in my life as well.
    Thank you again for sharing and God bless.

  9. Mary says:

    Hoop cheese! We sold it in my uncle’s store growing up in WV. I’d sliced hunks of that yummy stuff for folks wanting it mostly for baked macaroni and cheese dishes.
    I’m sure it’s good in pimento cheese too. I’ll try your recipe. I’m not into the cream cheese either.
    I learned about how good pimento cheese can be from my Alabama mother-in-law! She made hers similarly,
    but insisted you “dump everything in a jar the night before, and it’ll all come together with a turn of a fork the next day.” Loved that woman so much!

    Dukes is THE MAYONNAISE! Southerners have it 100% right.
    Hoop cheese cannot be found in west Texas. Wonder if there’s a substitute?
    Appreciate your spiritual thoughts and insights.

    God bless you,Steve!

  10. Mary Ellen says:

    Can’t wait to make this recipe! My mother used to make it once in awhile when I was a kid, and I would get in trouble because I COULD NOT stay out of it. In addition to white bread, crackers and celery, it’s also scrumptious on a finger tip!
    One question: Do the pimientos come already chopped in the jar?
    Thank you for this treat. I’m going to search everywhere for Hoop Cheese.
    Mary Ellen

  11. Cheryl Ann says:

    Saved your recipe–looks Super good! Wondering if I can put ham in it? That’s how I’ll try it I think! Loved your ‘Charlie Story’. I personally love to reminisce about things past. Reminds me of what my daughter once said–“We’re All Stories in the End, Just Make Yours A Good One…” She even wore this on a piece of jewelry for some years. Well, now I’m rambling! Have a Great Day and Know You and Yours are in Prayers Spoken Here In Middle Earth! Thank You for Sharing.

  12. Pat Braswell says:

    You must have known that I just bought all these ingredients to make me some pimento cheese. Love a good old pimento cheese sandwich and I usually buy Ruth’s brand, but I knew that the home made is always so much better. Can’t wait to make. Always look forward to all your yummy recipes on Monday ‘s and I have a box of all you recipes to enjoy. Stay safe and well. Till your next recipe. Pat Braswell – Stanley NC (outside of Gastonia NC)

  13. Yvonne says:

    Never heard of adding sugar or vinegar. I do use a little lemon juice and drops of Tabasco sauce and minced onion. will try to find Hoop cheese. Duke’s,Yes! Other mayos have sugar.
    Try to stay southern!!!

  14. D says:

    Your recipe with the spices sounds good, I’m going to give that a try. I add chopped up homemade sweet pickles when I make it. I’ve been trying to find hoop cheese online without any luck. Cheese I find in the grocery stores are a sad substitute.
    Thanks for your newsletter, it always makes me smile.

  15. Karen Miller says:

    I’ve been making pimento cheese for years. My recipe is similar to yours. Friends say it’s easier to buy it premade, but then when they taste mine, they realize homemade is better.
    I put it on hamburgers, fried eggs and biscuits. There’s not much that pimento cheese doesn’t make tastier.

Leave a Reply

Your email address will not be published. Required fields are marked *