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Southern Four-Cheese Pimento Cheese

A four-cheese pimento cheese with sharp cheddar, white sharp cheddar, Gruyère, and Asiago, blended smooth with cream cheese and a Dijon-Tabasco dressing. Fancy enough for a bridal shower, good enough to eat with crackers on a Tuesday — and it makes an unforgettable grilled cheese.
Prep Time 15 minutes
Serving Size 16 servings

Ingredients

For the pimento cheese

  • 12 oz sharp cheddar cheese | grated
  • 8 oz white sharp cheddar cheese | grated
  • 3 oz Gruyère cheese | grated
  • 3 oz Asiago cheese | grated or substitute Parmesan
  • 4 oz cream cheese | softened to room temperature
  • 2 oz diced pimentos | drained
  • 1/4 cup fresh chives | chopped
  • 1/3 cup pecans | finely chopped optional

For the dressing

  • 1/2 cup mayonnaise
  • 1/2 tbsp Dijon mustard | stone ground
  • 1 dash Tabasco sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the grilled cheese (optional)

  • 8 slices bread
  • 4 tbsp butter | for the skillet

Instructions

  • Set the cream cheese out on the counter to come to room temperature before you begin. It must be soft to blend in smoothly.
  • Grate all four cheeses. A mixer grating attachment on the smaller setting makes quick work of it — you're grating about a pound and a half. Add all of the grated cheese to a large mixing bowl.
  • Finely chop the pecans and the chives and add them to the bowl.
  • Add the drained pimentos and the softened cream cheese to the bowl.
  • In a separate small bowl, stir together the mayonnaise, Dijon mustard, Tabasco, salt, and pepper until well combined.
  • Scrape the dressing into the cheese mixture. Fit the mixer with the paddle attachment and mix on low until everything is evenly blended, about 1 to 2 minutes. Taste and adjust the salt and pepper if needed — the cheeses bring a good bit of salt on their own.
  • Serve right away, or cover and refrigerate.

For the grilled cheese:

  • Let the pimento cheese sit out for 30 to 40 minutes so it isn't cold from the fridge.
  • Spread the pimento cheese between two slices of bread. Melt about a tablespoon of butter in a skillet over low heat, swirl to coat, and set the sandwich in it to soak up the butter on one side.
  • Add a little more butter to the skillet, flip the sandwich, and cook. Go low and slow — several minutes per side — so the cheese has time to melt before the bread browns. Serve hot.

Video

Notes

  • If you don't care for sharp cheese, use mild or medium cheddar in place of the two sharp cheddars.
  • Parmesan can replace the Asiago. It's a harder cheese, but the flavors are close enough.
  • The pecans are optional but they bring the whole thing up a level.
  • Store covered in the refrigerator. It keeps as long as the dates on your cheeses and other ingredients allow.
  • For party sandwiches: spread thinly on soft white bread, trim the crusts, and cut diagonally in both directions for four triangles.