By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 14
377 cal · 10 min
Vera Stewart's Pimento Cheese
Recipe GLPRc4b241863c93b5
A classic Southern Creole-style pimento cheese spread made with roasted red peppers, sharp cheddar cheese, and Duke's mayonnaise. This creamy, slightly spicy condiment is perfect for spreading on crackers, sandwiches, or serving as a dip. The recipe combines hand-shredded cheese with finely diced roasted peppers and a touch of Creole seasoning for authentic flavor. Store it in the refrigerator for up to three weeks.
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Ingredients
1 cup roasted red peppers
1¼ lbs sharp cheddar cheese, hand-shredded
¼ tsp cayenne pepper
½ tsp Tony Chachere's Creole Seasoning
2 cups Duke's mayonnaise
Directions
Slice the roasted red peppers into ¼-inch-wide strips. Using a diagonal bias cut, slice the strips into small bite-sized chunks. Pat the pepper pieces thoroughly dry with a clean kitchen towel to remove excess moisture.
In a large bowl, combine the hand-shredded cheddar cheese, dried red pepper chunks, mayonnaise, cayenne pepper, and Creole seasoning. Gently fold the ingredients together until just combined, being careful not to overmix the cheese and mayonnaise.
Transfer the pimento cheese to an airtight container and refrigerate. The spread will keep for up to 3 weeks when stored properly.
Comments
All five ingredients are stocked at every Charlotte chain, with jarred roasted red peppers eliminating any prep barrier. The ten-minute claim is honest—this is literally mixing cheese, mayo, and seasonings together. At roughly $1.25 per serving (block cheddar around $5, a jar of peppers $2, mayo and spices negligible), it's genuinely cheap for a Southern appetizer or sandwich spread. The real limitation is that pimento cheese is a same-night dip; it doesn't reheat well and hardens when cold, so leftovers require rewarming and restirring, making it less ideal for meal prep or lunchboxes.
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