Pimento cheese may have made a trendy comeback in the foodie world, but this comfort food never left my heart in the first place. I grew up on my mama’s pimento cheese sandwiches. As a big girl, I’ve taken a spicy twist on this “caviare of the South” that’s great for dipping, sandwiches, and let’s be honest… eating by the spoonful.


16 oz block sharp cheddar, shredded
1 cup mayo
1/4 cup sour cream
1 tsp garlic powder
1 tsp smoked paprika
Black pepper
2 oz green chilis (1/2 of a 4.5 oz can)
4 oz jar pimentos, drained
1/4 cup pickled jalapeños, drained and diced

Shred the cheddar cheese (Don’t shortcut this by using pre-shredded cheese- the flavor isn’t as strong and you don’t want that waxy coating). Add the green chills, pimentos, and diced jalapeños to the shredded cheddar.

In a separate mixing bowl, combine the mayo and sour cream with the garlic powder and smoked paprika. Add a few generous dashes of black pepper.

Add the mayo mixture to the cheese and peppers, then use a spatula to gently fold and combine all the ingredients.

Serve with crackers, veggies, or on bread as a delicious pimento cheese sandwich! (I toasted mine!)