RECIPE | southern style pimento cheese dip

Southern style pimento cheese dip — a recipe by pinegate road

Since moving to the south, there has been one traditional taste that has been thrilling my socks off time and time again: pimento cheese dip. I don’t know about you, but up until a couple years ago I had never tried a pimento cheese dip, spread, sandwich, what-have-you in my life. Gasp! After going to a cocktail party in my landlord’s carriage house a little over a year ago, I tried what might simply be the best traditional pimento cheese dip that you’ve ever introduced to your tastebuds. I could be wrong, as I’m not a life-long southerner, but I am quite food obsessed. I wrote about this recipe on here as soon as I finagled it out of my landlords mouth—a life-long Savannah resident—and have been making it ever since for special occasions. I figured it was about time to re-introduce it to the blog since revamping the brand and upping it with my photographs around here ;) While this is certainly a treat, and it’s not something I would normally recommend to make to work into your healthy lifestyle, this is a true winner of a dip and I thought it only necessary to share the wonder of it’s simplistic deliciousness.

Southern style pimento cheese dip — a recipe by pinegate road - ingredients


1 pound sharp cheddar cheese (I use publix brand: don’t use extra sharp, just the regular sharp, according to Betty)

4 cans of pimentos (I use lindsay’s brand)

garlic powder, salt, and pepper to taste

‘more mayonaise than you could ever think imaginable’ (this is exactly what Betty told me when I asked her about the recipe! I used more than a cup, but definitely not a whole pint, you can use your judgement here)


Shred the cheese, drain the pimentos (using a paper towel to soak up any extra liquid), and mix all the the ingredients together. Couldn’t be simpler, right? This recipe yields around 5 cups of dip.

Southern style pimento cheese dip — a recipe by pinegate road - dig in

I promise that whoever you share this dip with will thoroughly enjoy it. I brought a can to my aunts as a hostess gift once, and I think we ate the entire jar by the end of the night. It’s pretty addicting! Serve with fresh baguette, on top of a burger, with crackers—you can really get creative!

All photos taken by Kelsey Cronkhite for Pinegate Road. Please link accordingly. 

Leave a Reply

  1. Patti

    March 5th, 2013 at 5:47 PM

    This looks delish! My brother makes something similar for family events and we are all obsessed

  2. Katy

    March 5th, 2013 at 11:15 PM

    Yum!!! You crack me up with this post compared to
    yesterday’s “no excuses” post. Love it :)

  3. Kelsey

    March 5th, 2013 at 11:20 PM

    Haha, I really need to get a hold I myself, don’t I?! I actually made and shot this before a dinner party in November and just got to posting it today—so I’m sticking with my no excuses ;) but I didn’t think I should hold the deliciousness back from the interwebs! If you get to make it, let me know how you like it! As another southerner, I need to know if it stands up to your taste-o-meter ;)

  4. Katy Dennison

    March 6th, 2013 at 8:56 AM

    haha NO I’m so glad you posted it!! You’re in Savannah, you need to learn to make a good pimento cheese or you would be doing a disservice to your time there! This recipe looks legit (the mayo note especially). Good job :)

  5. Lisa

    November 9th, 2013 at 6:30 PM

    This is similar to my mother’s recipe, but she uses part Velveeta shredded along with the sharp cheddar. It sounds gross I know, but it makes it even creamier. We are in Memphis TN, and it’s true, southerners love pimento cheese!

  6. Kelsey

    November 11th, 2013 at 9:31 PM

    @Lisa – hah! I’ll have to try that sometime :) Our families think alike, we’re also huge fans of the velveeta!

  7. Nancy

    December 23rd, 2014 at 10:59 PM

    I make pimento cheese spread to use for sandwiches quite often here in Tennessee. My mother always made it for us kids for a cool summer lunch. At Christmas and Thanksgiving we make a simular version to stuff celery. It’s definitely a tradition at our house. My husband likes his with jalapeños or hot sauce added to the mixture. Oh and we always use kraft mayo.

  8. Kelsey

    January 15th, 2015 at 2:40 PM

    @ Nancy — I will have to try it with celery! Never hurts to try something a BIT healthier ;) Yum!

  9. Linda Rowan

    March 6th, 2015 at 6:49 PM

    I grew up on Pimiento cheese sandwiches. My Grandmother brought them to every family dinner, cut in half with the crusts removed. They were passed with the biscuits.

    My Grandmother made hers pretty much exactly as your recipe except for the addituon of a little vinegar, and fresh ground black pepper.

    I have added this to my recipe box because it has been passed down but never written down!

  10. Hayes

    April 5th, 2017 at 8:35 PM

    All I have to add is the ONLY mayo to use is Duke’s (yes it is in the southern bible,the southern constitution… right beside the meanibg of Roll Tide) if you can’t get it please order it online there is a DIFFERENCE believe me!!