Grandma Lucy’s Pimento Cheese
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Today I’m bringing you a much beloved recipe from the South. From what I read and hear, it isn’t nearly as popular outside of our little geographic region as it is here, but folks in these parts consider it a staple in every home!
Long before the days of snack cakes and convenience foods, Pimento Cheese sandwiches dominated minds when it came to a “quick bite to eat” or a “little lunch”. They were cheap and delicious on plain old white bread, although I serve mine on wheat these days.
I remember going to Grandmama and Grandaddy’s house and finding one or both sitting at their kitchen table having a pimento cheese sandwich and a glass of milk. They’d always ask “Ya want some puh-men-ah cheese, baby?”. I never refused.
I’ve wanted to get this recipe up on here for a while and asked Grandmama how she made her pimento cheese so I could bring you the taste I remember so well. She immediately said “Oh, now if you want the best pimento cheese, you gotta use Velveeta.”
What better time to bring you this than during my time serving as a Velveeta Kitchenista? I hope you’ve been visiting Velveeta It!’s facebook page this month as myself and four other Mom bloggers present a new Velveeta recipe each day but if you haven’t you can still breeze on over there and catch up on all of the wonderful tips and recipes that have been shared so far! Just visit www.facebook.com/velveeta and be sure to drop a howdy to me there this Thursday when I’ll be hosting Tasty Traditions Thursdays!
You’ll need: 16 ounce block of Velveeta, Pimentos, and a little Mayo.
Grate your Velveeta. Now Velveeta is a little on the soft side so I found an easy way of doing this. You remember play-doh? Just get your grater out and place the block of Velveeta against it and press into the grater. It comes out the other side quick and easy as can be and ends up being a lot less work than grating a block of cheddar.
Dump in a jar of drained pimentos. I used the small jar which is about 2 ounces.
Add about 1/2 cup of Mayonnaise. You can add more to taste if you like.
Stir that up well.
Grandmama doesn’t salt and pepper hers so I didn’t either. I found it to be utterly sublime as is but feel free to salt and pepper (and even garlic!) yours if you got a hankerin’ to.
Serve on a sandwich or crackers.
These are a standard at every party, too. There is nothing like little finger pimento cheese sandwiches with the crusts trimmed off to add an air of tradition to a gathering!
Did you eat pimento cheese growing up? Do you have a different recipe or a special Pimento Cheese memory?
Tell me about it in the comments!
Ingredients
- 16 ounce block Velveeta
- 2 ounce jar Pimentos drained
- 1/2 C Mayonnaise
Instructions
- Push Velveeta through a grater until all is grated in a bowl. Add Pimentos and Mayo. Stir well. Salt and pepper if desired. Serve on loaf bread.
Today’s quote is one of those that kinda hits you in layers. Hope you enjoy it!
“Preach the Gospel at all times and when necessary use words.”
St. Francis of Assisi
I have been using my mom’s recipe which is identical to yours (only 4 oz. of diced pimento) for at least 30 years.I have always used a mixer to whip the cheese and mayo (Duke’s )the stir in pimento. The last two times I have made it it has separated somewhat with areas of oil present. Do you have any idea of change in Mayo or cheese? I have not changed one thing in the way I make it. HELP..
I remember having Pimento Cheese sandwiches served with a bowl of Soup Beans for my school lunch. I still love the two together after all these years.
What a wonderful memory! These poor kids today have no idea how much they are missing when it comes to school lunches today.
My dear departed Aunt Bessie was born in Concord, NC and she came to Baltimore in 1941 to get a job at the Martin Marietta Company as a Rosie the Riveter. She was a war bride but her claim to fame may have been that she made the best ever pimento cheese spread! Their family moved to Orlando in the 50s and we would go every summer to visit. She’d make a whole loaf’s worth of Sunshine bread into pimento cheese sandwiches, and we’d all pile into the car and head to the beach for the day. Such great memories! The only difference may have been a little sugar and a light sprinkle of onion powder. I’m going to make some now! <3
Enjoy one for me too Marcy and all the memories that go with it!
My Mamma, and I’m 75 yrs old, made the best pimento cheese, just like yours but with a drop of honey or TBS of sugar. When I moved to New York many years ago I made this for a church function and was amazed and concerned when it was not received with the joy I expected!
Those folks had no clue what they were missing out on!!
I still remember Mama making this Velveeta pimento cheese and serving it up to us on celery sticks. So tasty. I add a little half and half to this recipe for creaminess and just a tad of sugar. It’s delicious!
Pimento Cheese on celery sticks bring so many memories to many of us I think!!
I’ve lost my favorite pimento cheese recipe I used in 1974. It called for Velveeta, cheddar, and either mayo or miracle whip. Does anyone remember this?
My Mom always made the best pimento cheese using equal portions cheddar and Velveeta, drain and add your pimientos and add Hellmanns Mayo till you get the correct consistency.
I am hungry for it now..
🙂 I hope you make yourself some soon Joyce!!
My daughter makes pimento cheese spread and it is real winner!
Velveeta cheese, Mayonaise, Pimento, Boiled eeggs (chopped) Purple onion (chopped fine). Best I have ever had. I don’t know the amounts but you could look at other recipes. i think it’s the boiled eggs and purple onion that makes it so good. Maybe you could even add some dill relish. That is what i am going to try.
My mom’s recipe called for Velveeta, jar of pimentos, Kraft Miracle Whip and sugar. But I don’t remember the portions.
I’m looking for a pimento cheese recipe that my Gma made. She used Velveeta, cream cheese and corn syrup. Do you know if any recipes that used syrup?
I personally don’t but perhaps another reader that does will chime in.
When did your Gma start cooking? If it was during the war years, she might have used corn syrup as a substitute for sugar. Wasn’t sugar rationed during WWII?