My grandpa asks for this exact batch every single Sunday. It blows my mind that it only needs 3 ingredients.

This southern 3-ingredient pimento cheese is the exact batch my grandpa asks for every single Sunday. It still amazes me that something this nostalgic and satisfying comes from three pantry-friendly ingredients: sharp cheddar, mayonnaise, and jarred pimentos. Pimento cheese has deep roots in the American South, where it shows up at church potlucks, family reunions, and game-day spreads. My version stays true to that classic, no-frills style—thick, spreadable, and unapologetically rich—perfect for when you want real comfort food without a lot of fuss.

Serve this pimento cheese well-chilled in a vintage glass or Pyrex bowl with sturdy crackers, celery sticks, or slices of crisp apple alongside. It’s wonderful piled into soft white bread or on toast for simple sandwiches, or scooped onto warm biscuits for brunch. I also like to dollop it onto baked potatoes or melt a spoonful over a burger for an easy Southern-style twist. A cold glass of iced tea or a light beer balances the richness nicely.

Servings: 8

8 oz extra-sharp cheddar cheese, coarsely shredded

Place the coarsely shredded extra-sharp cheddar cheese in a medium mixing bowl. Using a box grater with larger holes will give you that classic thick, visible shred that shows through the creamy base.

Add the well-drained diced pimentos directly on top of the cheese. If they seem very wet, blot them briefly with a paper towel so they don’t water down the mixture.

Spoon the mayonnaise over the cheese and pimentos. Start with the 1/2 cup; you can add a spoonful more later if you prefer a looser, creamier texture.

Using a sturdy spoon or spatula, fold everything together until the cheese is evenly coated and the pimentos are well distributed. The mixture should be thick, spreadable, and slightly chunky, not smooth.

Taste and adjust the texture if needed by adding a small amount of extra mayonnaise, folding gently after each addition. Remember that the mixture will firm up slightly as it chills.

Transfer the pimento cheese to a vintage-style Pyrex or glass bowl, smoothing the top but leaving some texture so you can see the bright orange shreds and red pimento pieces.

Cover and refrigerate for at least 1 hour before serving to let the flavors meld and the mixture thicken. Serve chilled or just slightly cool, straight from the bowl.

Because this base recipe is intentionally simple, you can customize it without losing its Southern character. For a little heat, stir in a pinch of cayenne or a few dashes of hot sauce. If you like more tang, add a teaspoon of pickle brine or a small squeeze of lemon juice—just enough to brighten without thinning the mixture too much. You can also play with texture: use part finely shredded cheddar for a smoother spread and part coarsely shredded for visible strands. For a smokier profile, swap in a portion of smoked cheddar (no more than half, so it doesn’t overpower the pimentos). To turn this into a warm dip, spread the mixture into a small baking dish and bake at 350°F until just melted and bubbly around the edges, then serve immediately. Leftovers keep well in the refrigerator for 3–4 days; give it a quick stir before serving to refresh the texture.