The Lee Brothers’ Pimento Cheese

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A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee posted in THE NEW YORK TIMES. Kevin loved it  more than the store bought and it was easy to make.


  • 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
  • ¼ cup softened cream cheese (2 ounces), pulled into several pieces
  •  Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
  • 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
  • ½ teaspoon dried red chili flakes
  •  Salt and freshly ground black pepper to taste
    1. In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chili flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
    2. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

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