Pimento Cheese 6.000

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Real Entertaining Apr 28, 2010

A party is hardly a party in the South without pimento cheese, whether it's spread on celery stalks or offered with Ritz crackers. If you’re watching carbs in particular, do not use low-fat or nonfat mayonnaise, as they contain added sugar.

Make Ahead: The spread can be refrigerated in an airtight container for up to 2 days.

Servings: 6

Yield: Makes 1 1/4 cups

  • 1/2 cup (2 ounces) smoked Gouda cheese, coarsely chopped
  • 4 ounces (6 tablespoons) jarred pimentos (not drained)
  • 1/2 teaspoon seasoned salt, such as Lawry's
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons water
  • 2 tablespoons regular or low-fat mayonnaise (do not use nonfat; see headnote)
  • 1 cup (4 ounces) finely grated sharp cheddar cheese


Place the Gouda cheese, half of the pimentos, the salt, pepper, water and mayonnaise in a small food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the cheddar cheese and remaining pimentos until well incorporated.

Serve, or store as directed.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.