Easy and delicious and don't even think of useing pre shredded cheese as it won't come out as good.

Growing up in the deep south this is a staple we had for lunch quite a bit. Usually it was served on club crackers or stuffed in celery or a sandwich.

This is the living end to me. Don’t waste your time on store bought. Between freshly made and store bought, there’s no comparison. If you try it, take this strong word of advice: GRATE YOUR OWN CHEESE. The preshredded stuff has a funky powder on it that makes for a really bad texture. Many people in the south, like myself, use American cheese from the deli. You just ask them if they have an end piece and buy the chunk. This one isn’t made with American cheese, but I’m pretty sure there’s no bad cheese in existence. #my ookbook

I love cheese wanted a grown up version of a different way to make a grilled cheese then realised this recipe goes with everything. Not just a sandwich. I love it period , but not just with crackers, it can be used with veggies or a gravy with a main dish. Thank you. Make it yours and enjoy

Homemade is so much betterer. You decide what texture you want or need. Smooth for spreading on sandwiches or lumpy for dipping or on crackers.

Great on crackers but even better as a grilled cheese!

Best part of this recipe is no cooking! My family always seemed to have a jar of pimento cheese in the fridge. This is a good recipe for appetizers or game day snacking.

Pimento cheese is a southern staple but actually originated in the north. I know. I was shocked, too, but it’s a fascinating history!This particular pimento cheese is inspired by mamma Talbot’s famous version in the Liz Talbot Mystery series by Susan M. Boyer. It's described as a "rich marriage of five kinds of cheese, mayonnaise, and seven secret ingredients." I encourage you to enjoy it on crackers, a sandwich, with a spoon…

Delicious slimmed down southern staple

This recipe came from John Martin 'Hoppin John' Taylor's book 'The New Southern Cook'. He is from Charleston SC & features low country cooking.

So my son recently discovered Pimento Cheese at a local Farmer’s Market and, well...me being me...I felt the need to mimic it. First version...not the best...but Version 2.0 (this one)....REALLY good.