Lee Brothers’ Pimento Cheese

My friend served delicious pimento cheese sandwiches recently- reminding me how much I enjoy them. 🙂 Eating them also reminded me that I wanted to try this version from Charleston, South Carolina.

The recipe is from The New York Times, contributed by the Lee Brothers. I used Cabot 3-year sharp cheddar cheese. I served it on the Fourth of July as a dip with crackers and pita chips. Alternatively, it could be used to fill about 4 sandwiches. Easy and fabulous.

Yield: about 1 1/2 cups

  • 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • 1/4 cup softened cream cheese (2 ounces), pulled into several pieces
  • scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise (I used Trader Joe’s)
  • 1/2 teaspoon dried red chile flakes
  • coarse salt and freshly ground black pepper, to taste
  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Serve as a sandwich spread or as a dip.

Note: Pimento cheese keeps in the refrigerator for 1 week.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “Lee Brothers’ Pimento Cheese

  1. Ohmygosh. I love pimento cheese. Wish I was there. 🌟✨💫

  2. I’m always interested in different versions of pimento cheese but if I ever made anything besides my southern MIL’s recipe I would be in trouble 🙂

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