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Homemade Pimiento Cheese

Chef Sonya Coté
This Southern staple is perfect for picnics, parties, potlucks, and really just any old time.


  • 1 pound 4 cups shredded cheese (Coté recommends a mixture of sharp cheddar and smoky gouda)
  • 1 red onion finely grated and drained of excess water
  • ½ pound roasted red peppers finely chopped
  • 1 cup aioli or good-quality mayonnaise
  • 1 small bunch green onions finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce such as sriracha
  • Salt to taste
  • Ground black pepper to taste


  • In a large bowl, fold together all the ingredients, coating the mixture evenly in the mayonnaise. Cover, and refrigerate for at least 1 hour before serving.