Paula Deen’s Pimento Cheese

Recipe from Paula H. Deen

Adapted by Julia Moskin

Published February 27, 2007

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(160)
Comments
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This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It’s a creamy, cheesy crowd-pleaser. —Julia Moskin

Featured in: From Phobia to Fame: A Southern Cook’s Memoir

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Ingredients

Yield:About 2 cups

  • 3 ounces cream cheese, at room temperature

  • 1 cup packed, coarsely grated extra-sharp Cheddar cheese

  • 1 cup packed, coarsely grated Monterey Jack cheese

  • ½ cup mayonnaise, or more to taste

  • ⅛ teaspoon garlic powder

  • 3 tablespoons minced pimentos (sweet pickled red or cherry peppers)

  • 1 teaspoon grated onion

  • Salt and freshly ground black pepper.

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 47 milligrams cholesterol; 267 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 10 grams saturated fat; 25 grams fat; 324 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

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Ratings

4 out of 5
160 user ratings
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Comments

Jean Rutter

Dangerously addictive. I like adding some chopped pickled habaneros.

Tracy

I like 5he addition of cream cheese because it makes it creamier n stick together. Mine isn't gummy. Jmo

Hula frances

Never, ever add cream cheese. It makes it ‘gummy.’ Classic pimento cheese includes Mayo (prefer Dukes), grated cheese, pimentos and red pepper. Period.

Ben

My spouse and I, and our cheese-lover 13-year-old all approved. We made sandwiches with some bakery bread, tomato, and extra Duke's mayo and it was amazing. The recipe is flexible, so don't hesitate to add extra cheese or any ingredient you favor. I added lots of extra cheese cause I wanted a denser spread. I plan to work this into weeknight meals. You could make this on Sunday, pair with celery, veggies, crackers, etc. and it would be a satisfying meal for a busy week.

Andrea

I have made this twice. Second time splashed some sriracha into mix then sprinkled handful of chopped celery leaves as final garnish. Pretty and tasty

Hula frances

Never, ever add cream cheese. It makes it ‘gummy.’ Classic pimento cheese includes Mayo (prefer Dukes), grated cheese, pimentos and red pepper. Period.

Tracy

I like 5he addition of cream cheese because it makes it creamier n stick together. Mine isn't gummy. Jmo

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Credits

Adapted from "The Lady & Sons Savannah Country Cookbook," by Paula H. Deen (Random House, 1998)

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