Jalapeno Pimento Cheese Salad

Pinento Cheese with Jalapeno recipe, Palmetto cheese with jalapeno knock off, southern, cheddar, sharp white cheddar

Jalapeno Pimento Cheese

This. Oh. It is just so good! And I have a story about how I came to make this version of Pimiento Cheese, of course. 

I’ve told you all about my friend Peggy before. She’s one of the “Nashville girlfriends” and she is just a living doll. I am not sure I’ve ever known anyone quite so zany, cute, funny, goofy, talented, beautiful, and mildly-annoying-in-a-lovable-ditzy way. She’s just one of the best people in the world, and I wouldn’t trade our friendship for anything.

So, the last time I was at Peg’s house, she had this amazing pimiento cheese she bought at the market. Since I’m pretty picky about my pimiento cheese, I was skeptical. It was a product of South Carolina, which immediately gave it credibility in the pimiento cheese department as far as I was concerned. And it touted itself as being authentic, Southern, and delicious. I tried it and it was just fabulous!

After I got home, I found some in my local market and bought it right away. I might have continued to do that, but danged if that tiny little container didn’t cost half an arm and both feet! So, I decided that I would try to recreate it and I think I’ve come pretty close. Close enough to please me, and keep me from spending my hard-earned pennies on that store-bought variety.

Of course, I had to share it with you. So, here it is…give it a go.


I made double the recipe below…because I was craving pimiento cheese and because we can go through a bucket load. Also…if you’re interested, here’s the link to my other version of pimiento cheese.

Jalapeno Pimiento Cheese Salad
This version of pimiento cheese is patterned after a really excellent brand of store-bought jalapeno pimiento cheese that was a close to homemade as I've ever had.
Recipe type: Spread
  • 8 ounces sharp yellow cheddar cheese, grated
  • 4 ounces aged white cheddar cheese, grated
  • 4 ounces cream cheese, softened
  • 2 ounces jarred pimento, diced (This is half a jar in the brand I buy.)
  • 1 cup mayonnaise (I recommend Duke's, if you can find it.)
  • 1 tablespoon pickled jalapenos, diced
  • ½ teaspoon garlic powder
  1. Place all the ingredients into a large bowl and stir well to combine.
  2. Cover and refrigerate.



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Appetizers, Dips and Spreads, Sandwiches, Southern. Bookmark the permalink.

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