Grandma Lucy’s Pimento Cheese

pimento cheese sandwich

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 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.

pimento cheese ingredients

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.

pimento cheese ingredients in mixing bowl

Add about 1/2 cup of Mayonnaise. You can add more to taste if you like.

Mix ingredients together

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!


Grandma Lucy’s Pimento Cheese


  • 16 ounce block Velveeta
  • 2 ounce jar Pimentos drained
  • 1/2 C Mayonnaise


  • 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.
Tried this recipe?Mention @southernplate or tag #southernplate!


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

Submitted by Angela. To submit your quote, click here.

I really enjoyed Maralee Mckee’s post this morning on Trick or Treat Manners.

Click here if you’d like to read it, too!

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  1. I love “menter cheese”. I would add just a pinch of sugar to this recipe. The reason…My mother in law did so I do it also 🙂

  2. Christy,

    I use half Velveta and one fourth American cheese and one fourth sharp cheddar cheese. This is the way my son likes it. It does take a tad getting used to but it is good. Clay always wanted it on toasted wheat bread for breakfast. Keep all the goodies coming. I have got a zillion of your things stored in my computer Hal.

      1. My mother always cut the Velveeta in to squares And placed in a double boiler. Then she put the pimentos and mayo in and stirred it. After it cooled, mother placed it on crackers or white bread. It was so good. We were born and lived part of our childhood in Arkansas.

        1. My Alabama momma made it that way too!! Although I’m pretty sure she would have used Miracle Whip. I never got the recipe before she passed so I am so happy to see yours and all the variations here! Thank you!

  3. I don’t think many people other than Southerners call bread loaf bread either! We always ate Mrs. Stratton’s pimento cheese growing up but it’s not as good as homemade. No matter how much fancy food is available at a social, (and Southern Baptists have a LOT of socials), I always pick up a ‘menter cheese sandwich!

  4. This recipe really brings back memories. We used to eat homemade pimento cheese between two saltine crackers with several drops of worchestershire sauce dropped onto the top cracker. I know it sound strange, but it is absolutely delicious… We added chopped up pickled jalepenos sometimes for a little extra spice. Thanks for the great recipe!

  5. Have you ever tried the Kraft Pimento spead in a little jar? I LOVE it! Does this taste anything like it? I think the Kraft one is made with cream cheese and yellow cheese. I tried Cooper brand pimento cheese spread and it was GROSS!!! I was very disappointed. Guess I’ll have to try your recipe. =)

  6. I love it! My dad always ate pimento cheese on his burgers. Of course it is best on a piece of white bread.

  7. Christy,

    I LOVE homemade pimento cheese! Can’t eat store bought. My grandmother and grandfather have always made it as an appetizer for holiday meals with celery. Papaw always uses sharp cheddar cheese, salt, pepper, pimentos and mayo. I add a little worchestershire sauce to my recipe. I will have to try making it with Velveeta next. Thanks for sharing! Happy Wednesday!

    Lesley from Alabama

      1. Another way to grate the soft cheese is to freeze it first. It’s much easier this way. Also, I add a little sugar to mine.

        1. My mama always used a potato masher (a waffle head one…the round kind with holes) and that’s what I use. It’s a lot easier than trying to mush soft velveeta through a grater, although the texture will be slightly different. Depends on what you’re used to, I guess. She also used Miracle Whip instead of mayo Oh, man, there’s nothing like homemade pimento cheese!

          1. Yes, my granny always used Miracle Whip, also. I add just a little mustard to add a little whang. Don’t salt and pepper mine though. There is more salt in the cheese than I need so I don’t add any. I do love me some pimiento cheese sandwiches.

    1. When I make pimento cheese, I add just a sprinkle of hot sauce! Makes a great difference, without being too spicy.

    2. I haven’t tried pimento cheese in a long time. Didn’t care for it when I did before but I’m going to give this a try.

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