My grandmother Ruby made this pimento cheese recipe every Sunday after church, and the whole family would gather around her kitchen table with Ritz crackers fighting over the last spoonful. She called it "Southern caviar" and treated it like liquid gold. When she passed away ten years ago, we thought the recipe died with her until we found her handwritten cards tucked inside her old church cookbook. Now Max helps me make it the same way she did, and I swear it tastes exactly like childhood.
Why Ruby's Pimento Cheese Wins Every Time
After making this for family gatherings for years, I can tell you exactly why this recipe never gets old. Ruby's version tastes nothing like the store-bought stuff that sits in plastic containers. This has real personality - tangy, creamy, with just enough kick to wake up your taste buds without scaring off the kids.
Max was suspicious of anything with "cheese" in the name that wasn't on pizza, but one bite of this on a Ritz cracker and he was asking if we could make it every week. The beauty is in how simple it is - no fancy ingredients, no complicated steps, just good cheese mixed with the right amount of mayo and those little red pimentos that make everything prettier.
Jump to:
- Why Ruby's Pimento Cheese Wins Every Time
- Ingredients for Ruby's Pimento Cheese
- How To Make Ruby's Pimento Cheese Step By Step
- Smart Swaps for Ruby's Pimento Cheese
- Fun Twists on Ruby's Pimento Cheese
- Equipment For Pimento Cheese
- Storing Your Pimento Cheese
- Top Tip
- FAQ
- Southern Comfort in Every Bite!
- Related
- Pairing
- pimento cheese
Ingredients for Ruby's Pimento Cheese
The Cheese Foundation:
- Extra sharp cheddar cheese
- Cream cheese
The Mix-Ins:
- Real mayonnaise
- Diced pimentos from a jar
- Garlic powder
- Onion powder
- Black pepper
- Cayenne pepper
Basic Tools:
- Large mixing bowl
- Cheese grater
- Can opener
- Wooden spoon
See recipe card for quantities.
How To Make Ruby's Pimento Cheese Step By Step
Get Everything Ready:
- Grate your cheddar cheese into a big bowl
- Let cream cheese sit out for about an hour
- Drain pimentos and give them a rough chop
- Have all your seasonings ready
Start the Mix:
- Drop softened cream cheese into grated cheddar
- Mash together with wooden spoon
- Work it until cream cheese disappears
- This takes a few minutes of real mixing
Add the Good Stuff:
- Stir in mayo, a little at a time
- Add the pimentos and seasonings
- Mix until everything's combined
- Ruby always said "you can add more, but you can't take it out"
The Ruby Test:
- Taste it, then taste it again
- Adjust seasonings until it tastes right
- Add more mayo if too thick
- Add more cayenne if it needs zip
Let It Rest:
- Best eaten within a few days
- Cover and refrigerate for at least an hour
- Ruby said flavors needed time to get acquainted
- Serve with crackers or make sandwiches
Smart Swaps for Ruby's Pimento Cheese
Cheese Changes:
- Sharp cheddar → Medium cheddar (less bite)
- Block cheese → Pre-shredded (not Ruby's favorite, but it works)
- All cheddar → Half cheddar, half Monterey Jack
- Regular → Reduced-fat cheese (texture changes a bit)
Mayo Options:
- Regular mayo → Light mayo (thinner consistency)
- Store brand → Name brand (Ruby could taste the difference)
- Mayo → Greek yogurt (tangier, less creamy)
Heat Level Tweaks:
- Cayenne → Hot sauce (easier to control)
- Mild → Add jalapeños for more kick
- Too spicy → Extra cream cheese cools it down
When You're Out of Stuff:
- No pimentos → Roasted red peppers, chopped small
- No cream cheese → Extra mayo (different texture)
- No garlic powder → Fresh garlic, minced tiny
Fun Twists on Ruby's Pimento Cheese
Bacon Lover's Version:
- Crumble in crispy bacon pieces
- Use bacon grease instead of some mayo
- Add a touch of smoked paprika
- Max calls this "the best thing ever"
Spicy Kick:
- Diced jalapeños instead of pimentos
- Extra cayenne pepper
- Dash of hot sauce
- Ruby's nephew Tommy loved this version
Garden Fresh:
- Add finely chopped green onions
- Mix in diced celery for crunch
- Fresh herbs like chives
- Ruby's sister made it this way
Holiday Special:
- Red and green bell peppers
- Touch of Worcestershire sauce
- Extra garlic powder
- Looks festive on the table
Fancy Pants:
- Sharp white cheddar instead of orange
- Roasted red peppers
- Fresh ground black pepper
- Ruby would call this "putting on airs"
Equipment For Pimento Cheese
- Large mixing bowl
- Box grater or cheese grater
- Wooden spoon
- Can opener
- Sharp knife
- Cutting board
Storing Your Pimento Cheese
In the Fridge:
- Cover tightly with plastic wrap
- Keeps for about a week
- Stir before serving if it separates
- Tastes better after sitting overnight
What Ruby Learned the Hard Way:
- Don't leave it out more than two hours
- Oil separates if it gets too warm
- Always use a clean spoon when scooping
- Store in glass containers when possible
Make-Ahead Tips:
- Make it the day before parties
- Bring to room temp before serving
- Stir gently if it looks separated
- Keeps well in the church refrigerator
Freezing Notes:
- Ruby never froze hers
- Says the texture gets weird
- Mayo doesn't freeze well
- Better to make smaller batches
Serving Tips:
- Take out 30 minutes before serving
- Comes together better at room temp
- Have crackers and celery ready
- Ruby always put it in her good bowl
Top Tip
- Ruby had one trick with her pimento cheese that she never told anybody except me. When I was helping her make it for my high school graduation party, she pulled out a tiny bottle from the back of her spice cabinet. It was Worcestershire sauce, and she added exactly three drops to the whole batch.
- "Don't tell your mama," she whispered, stirring it in carefully. "She thinks I'm getting fancy in my old age." Those three drops didn't make it taste like Worcestershire sauce at all - they just made everything else taste more like itself. The cheese got cheesier, the pimentos got more pimento-y, and the whole thing just had more flavor.
- Ruby said she discovered this by accident when she was making a batch for the church potluck and knocked over the bottle while reaching for something else. A few drops went right into the bowl, and she was too stubborn to start over. Turned out to be the best pimento cheese she'd ever made.
FAQ
What are the ingredients in pimento cheese?
Traditional pimento cheese contains sharp cheddar cheese, mayonnaise, diced pimentos, and seasonings like garlic powder and cayenne. Ruby's version adds cream cheese for extra creaminess and her secret three drops of Worcestershire sauce for depth of flavor.
What is Chick-fil-A pimento cheese made of?
Chick-fil-A uses a blend of cheeses, pimentos, and seasonings, but their exact recipe is proprietary. Our homemade version tastes much fresher and lets you control the ingredients and spice level to your family's preferences.
What is pimento cheese called in the south?
Southerners often call pimento cheese "the caviar of the South" or simply "pimento cheese spread." Ruby always called it "conversation starter in a bowl" because it brought people together at every gathering she hosted.
What is a substitute for pimentos in pimento cheese?
Roasted red peppers work well as a substitute for pimentos - just chop them small and drain well. You can also use diced red bell peppers for crunch, though the flavor will be milder than traditional pimen
Southern Comfort in Every Bite!
Now you have Ruby's complete pimento cheese recipe from her hand grated cheese technique to that secret Worcestershire sauce trick. This spread has been bringing families together for generations, and it'll do the same for yours. Ruby always said the best recipes are the ones that make people stick around your kitchen a little longer.
Want more recipes that bring people together? Try our Easy Gulab Jamun Recipe for a sweet ending that melts in your mouth. Need something impressive for date night? Our The Best Lava Cake Recipe never fails to wow. For summer gatherings, our Delicious Peach Bruschetta Recipe adds fresh flavor to any party spread!
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Ingredients
Equipment
Method
- Grate cheddar and soften cream cheese in a bowl.
- Mash cheddar and cream cheese together until smooth.
- Stir in mayo, pimentos, seasonings, and Worcestershire drops.
- Taste mixture, adjusting mayo or cayenne for texture and kick.
- Refrigerate for at least an hour before serving with crackers.
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