Few Southern spreads are as beloved or as nostalgic as Rosalynn Carter’s Pimiento Cheese. This recipe is the creamy, tangy, utterly irresistible version that graced tables at the Carter family home and has won hearts at countless gatherings. With its perfect balance of sharp cheddar, mellow Monterey Jack, and sweet pimientos, all kissed with a hint of spice, it’s a testament to comfort food at its finest. Whether you’re tucking it into sandwiches, piling it high on crackers, or dipping crisp veggies, this spread is always the first thing to disappear at parties and picnics.
Ingredients You’ll Need
Gathering the ingredients for Rosalynn Carter’s Pimiento Cheese couldn’t be simpler, and each one plays a distinct role in creating that signature flavor and luscious texture. From the sharpness of the cheddar to the brightness a dash of pickle juice brings, every component works harmoniously in this Southern staple.
- Sharp Cheddar Cheese (2 cups, shredded): The big, bold flavor backbone for classic Southern pimiento cheese—use freshly shredded for best results.
- Monterey Jack Cheese (1 cup, shredded): Adds creamy melt and a smooth, mellow counterpoint to the cheddar’s sharpness.
- Mayonnaise (1/2 cup): Binds all the ingredients together and delivers classic Southern creaminess—Duke’s or Hellmann’s are especially good.
- Diced Pimientos (1 (4-ounce) jar, drained): These sweet, tangy peppers give the spread its signature color and gentle flavor.
- Onion Powder (1/4 teaspoon): Brings a subtle savory note that enhances the cheese without overpowering it.
- Garlic Powder (1/4 teaspoon): A gentle touch of aromatic warmth that complements the richness of the cheese.
- Salt (1/4 teaspoon): Just enough to balance the flavors and let the cheeses shine.
- Black Pepper (1/4 teaspoon): Adds a pinch of depth and a mildly peppery kick.
- Pickle Juice or Apple Cider Vinegar (1–2 teaspoons, optional): Brightens up the spread with a gentle tang, especially if you like a bit of lively acidity.
How to Make Rosalynn Carter’s Pimiento Cheese
Step 1: Shred the Cheeses
Start by shredding your sharp cheddar and Monterey Jack cheeses. The texture and flavor are so much better when you shred your own cheese at home—skip the pre-shredded bags if you can! Toss both cheeses into a medium mixing bowl and give them a gentle mix to combine.
Step 2: Add the Pimientos and Seasonings
Drain your jar of diced pimientos thoroughly; you don’t want any extra liquid watering down your spread. Add these to the cheese mixture along with the mayonnaise, onion powder, garlic powder, salt, and black pepper. If you’re a fan of a little zing, now’s the time to add that optional pickle juice or apple cider vinegar—start with a teaspoon, taste, and adjust to your liking.
Step 3: Mix Until Creamy and Delicious
Use a sturdy spoon or spatula to stir everything together. At first, it might look like there’s too much cheese and not enough mayo, but as you mix, it’ll all blend into a thick, creamy, slightly chunky spread. If you want a super-smooth consistency, you can pulse everything in a food processor a few times—but traditional Rosalynn Carter’s Pimiento Cheese should have a little texture.
Step 4: Chill and Let Flavors Meld
Cover your bowl with plastic wrap (or transfer to an airtight container) and pop it in the fridge for at least 30 minutes. Trust me, that rest time allows all the flavors to become best friends, resulting in a spread that’s truly more than the sum of its parts.
Step 5: Serve and Enjoy
Once chilled, give your Rosalynn Carter’s Pimiento Cheese a gentle stir and transfer to your serving dish, or use it as a filling, dip, or topping for any number of tasty creations. It’s now ready for guests—or, honestly, just for your own snacking pleasure.
How to Serve Rosalynn Carter’s Pimiento Cheese
Garnishes
A sprinkle of freshly cracked black pepper across the top adds a touch of Southern charm, and a few extra diced pimientos make the bowl pop visually. If you’re feeling fancy, a dusting of finely chopped chives or parsley gives a fresh finish and a splash of color. For a dash of heat, try a hint of cayenne pepper right before serving.
Side Dishes
Rosalynn Carter’s Pimiento Cheese is fabulous as a dip for crisp veggies like celery sticks, bell pepper strips, or cucumber rounds. It’s classic piled onto buttery crackers or slices of toasted baguette. Serve it as the star of a picnic spread alongside fried green tomatoes, summer tomato slices, or even crispy potato chips for the ultimate crunch.
Creative Ways to Present
This spread isn’t just for sandwiches (though it makes a legendary grilled cheese). Try it dolloped onto baked potatoes or slathered inside an omelet. Scoop it into mini phyllo cups for a one-bite party snack, or use it as a southern spin on cheese-stuffed burgers. However you serve Rosalynn Carter’s Pimiento Cheese, it’s sure to spark joy and conversation.
Make Ahead and Storage
Storing Leftovers
After making Rosalynn Carter’s Pimiento Cheese, keep any leftovers in an airtight container in your fridge. It will stay fresh, creamy, and delicious for three to four days—plenty of time for midnight snacking or impromptu lunches. Be sure to give it a quick stir before serving again, as things can settle.
Freezing
While you technically can freeze pimiento cheese, I recommend against it if you want the classic texture. Freezing often changes the consistency, making it a little grainy when thawed. For the best taste and mouthfeel, enjoy Rosalynn Carter’s Pimiento Cheese fresh from the fridge!
Reheating
You really don’t need to reheat Rosalynn Carter’s Pimiento Cheese—this spread shines served cold or at room temperature. If you’re using it in a recipe that needs some heat, like a grilled cheese sandwich or baked dip, just add it to your dish and let the gentle warmth work its magic.
FAQs
Can I use a different type Appetizer, Snack
Absolutely! While sharp cheddar and Monterey Jack are classics for Rosalynn Carter’s Pimiento Cheese, you can swap in Colby Jack, Pepper Jack, or even a bit of smoked Gouda for a twist. Just make sure the cheese melts well and brings flavor to the party.
Is there a good substitute for mayonnaise?
If you’re not a mayo fan, try using Greek yogurt or sour cream for a tangier, lighter spread. The flavor will be different from the original Rosalynn Carter’s Pimiento Cheese, but it’s still delightful and creamy.
How do I make it spicier?
Add a pinch of cayenne pepper, a few dashes of hot sauce, or swap in Pepper Jack cheese for an extra kick. This is a fun way to put your own spin on Rosalynn Carter’s Pimiento Cheese while catering to those who adore heat!
Can I make this dairy free?
For a dairy-free version, use vegan shredded cheeses that melt well and a plant-based mayonnaise. The texture and flavor will be a bit different, but you can still enjoy a version of Rosalynn Carter’s Pimiento Cheese that fits your needs.
What’s the best bread for pimiento cheese sandwiches?
The beauty of Rosalynn Carter’s Pimiento Cheese is that it works on almost any bread! Soft white sandwich bread is a classic, but try pumpernickel, sourdough, or even whole grain for a heartier bite. Toasting the bread is always a good idea, especially if you want gooey, melty edges.
Final Thoughts
Rosalynn Carter’s Pimiento Cheese is the kind of recipe that brings people together and starts conversations. There’s something so joyful about sharing a big bowl of this creamy, flavorful spread—whether for picnics, parties, or quiet moments at home. I hope you’ll give this Southern classic a try and make it your own. Enjoy every bite and every memory made around the table!
Print
Rosalynn Carter’s Pimiento Cheese Recipe
- Total Time: 40 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the classic Southern flavors with Rosalynn Carter’s Pimiento Cheese recipe. This creamy and tangy spread is perfect for sandwiches, crackers, or vegetable dips. Easy to make and bursting with cheesy goodness!
Ingredients
Cheese Mixture:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1 (4-ounce) jar diced pimientos, drained
Seasonings:
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 teaspoons pickle juice or apple cider vinegar (optional, for tang)
Instructions
- Mix Cheeses and Ingredients: In a medium bowl, combine cheddar, Monterey Jack, pimientos, mayonnaise, onion powder, garlic powder, salt, and pepper. Mix until creamy.
- Add Tang (Optional): Incorporate pickle juice or vinegar for acidity.
- Chill: Refrigerate for at least 30 minutes to meld flavors.
- Serve: Enjoy as a spread, dip, or filling.
Notes
- For smoother texture, blend in a food processor.
- Enhance with cayenne for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
