Pimiento (pimento) cheese sandwich spread

Gin Lee

Homemade pimiento (pimento) cheese sandwich spread/Photo byGin Lee

Pimiento (pimento) cheese sandwich spread

Today, I thought I would bring back a vintage southern pimiento cheese recipe that my mom and grandma used to make when I was growing up. Pimiento cheese can be served on crackers, sandwiches, and on celery sticks, etc.. It's still one of my favorite go-to-sandwich spreads.

What is a pimiento or pimento?

A pimiento or pimento is the same word for sweet red pepper. They're just spelled differently. The peppers are often pickled and packaged in small jars. The pickled pimiento peppers are also stuffed inside store-bought green olives and used to create the well-loved spice "paprika."

Some pimiento cheese recipes are made with shredded cheddar cheese and cream cheese. However, my family has always used Velveeta cheese in our family recipe. Since Velveeta cheese is already creamy, there's no need to add cream cheese. You can also use Velveeta shreds if you prefer that over the block cheese.

If pimiento peppers are hard for you to find, you can use a red bell pepper as a substitute. Just roast your pepper first and finely dice it.

Homemade pimiento (pimento) cheese sandwich spread/Photo byGin Lee


  • 2-½ cups of Velveeta block cheese, shredded, or mashed up
  • ½ cup of Miracle Whip, mayonnaise, or other salad dressing
  • 4 ounces pimientos, drained and diced
  • 1 tablespoon of onion powder
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon of seasoning salt
  • ½ teaspoon of freshly ground black pepper


First, dice, shred, or mash your Velveeta cheese. Then add the salad dressing of your choice (I used Miracle Whip). You can use a mixer to blend the cheese and salad dressing if you prefer your pimiento cheese to be creamier (I just use a big fork).

Now, drain and dice your pimiento peppers. Then add them to your cheese mixture; mix well.

Next, add one tablespoon of onion powder, a half of a teaspoon of smoked paprika, a fourth teaspoon of seasoning salt, and a half teaspoon of freshly ground black pepper; combine well.

Serve your homemade pimiento cheese on sliced bread, on crackers, or as a thick dip for vegetable sticks. Enjoy!

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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