Sandra Joanna Gaines Pimento Cheese Recipe is a masterclass in Southern hospitality. Known for her ability to elevate simple staples, Joanna Gaines combines three types of cheese—mild cheddar, sharp cheddar, and Velveeta—to create a spread that is perfectly smooth yet textured. The addition of toasted pecans adds a surprising, nutty crunch that sets this version apart from the standard deli tub. It is creamy, savory, and far superior to store-bought options, making it the perfect appetizer for any gathering.
Joanna Gaines Pimento Cheese Recipe Ingredients
- 3 cups mild white cheddar cheese, grated (about 12 ounces)
- 1 cup sharp yellow cheddar cheese, grated (about 4 ounces)
- 4 ounces processed cheese (Velveeta), grated
- 2 cups mayonnaise (high quality, like Hellmann’s or Duke’s)
- 1/2 cup diced pimientos, drained well
- 1/4 cup green onions, finely minced
- 1/4 cup toasted pecans, chopped (optional but recommended)
How To Make Joanna Gaines Pimento Cheese Recipe
- Prep the cheese: Grate the mild white cheddar, sharp yellow cheddar, and Velveeta. (Tip: Velveeta is soft, so freeze it for 20 minutes before grating to prevent it from turning into mush).
- Combine the base: In a large mixing bowl, toss together the three grated cheeses, the finely minced green onions, and the chopped toasted pecans. Use a fork to fluff and mix the dry ingredients so they are evenly distributed.
- Add the creaminess: Spoon in the mayonnaise and the drained diced pimientos. Switch to a rubber spatula or large spoon.
- Fold and mix: Fold the mixture gently but thoroughly. It may initially look like too much mayonnaise, but keep stirring. The cheese will absorb some of the moisture, and the mixture will transform into a thick, cohesive spread. Ensure there are no pockets of dry cheese or lumps of mayo.
- Chill to set: Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour. This resting period allows the cheese to firm up and the onion and pimiento flavors to permeate the spread.
- Serve: Give the mixture a quick stir after chilling. Transfer to a serving bowl and serve with your favorite dippers.
Recipe Tips
- The Velveeta Trick: Don’t skip the Velveeta. While it might seem processed, it provides a silky, melting quality that binds the harder cheddars together, creating that signature “Southern” texture. Freezing it first is the only way to grate it cleanly.
- Drain the Pimientos: You must drain the jar of pimientos thoroughly. If you add the liquid, your pimento cheese will be watery and separate. Pat them dry with a paper towel for the best results.
- Toasting Pecans: To toast the pecans, place them in a dry skillet over medium heat for 3-4 minutes until fragrant. This releases their oils and ensures they stay crunchy inside the creamy spread.
- Mayo Matters: Since mayonnaise is the main binder, use a high-quality brand. Duke’s is the Southern standard for its tang, but Hellmann’s/Best Foods works perfectly too. Do not use Miracle Whip; it’s too sweet.
What To Serve With Joanna Gaines Pimento Cheese Recipe
This Joanna Gaines Pimento Cheese Recipe is versatile enough to be a dip or a spread. It is iconic when slathered between two slices of soft White Bread for a tea sandwich (cut the crusts off for elegance). For a party platter, serve it surrounded by Celery Sticks, crisp Crackers, and pretzels. It is also incredible melted on top of a Burger or stirred into warm Grits for a rich breakfast treat.
How To Store Joanna Gaines Pimento Cheese Recipe
- Refrigerate: Store the pimento cheese in an airtight container in the refrigerator for up to 1 week. The flavors will actually improve after day two.
- Freeze: Freezing is not recommended. The mayonnaise emulsion will break upon thawing, separating the oil from the solids and creating a greasy texture.
Joanna Gaines Pimento Cheese Recipe Nutrition Facts
- Calories: 180 kcal
- Fat: 16g
- Carbohydrates: 2g
- Protein: 6g
Nutrition information is estimated per 2-tablespoon serving.
FAQs
Not at all. Pimientos are sweet peppers. If you want heat, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
It is highly discouraged. Pre-shredded cheese has a powdery coating that prevents it from clumping, which also prevents it from blending into a creamy spread. Grate your own block for the best texture.
Yes, if you have a nut allergy or prefer a smoother texture, you can leave them out. The recipe will still be delicious and creamy.
Try More Recipes:
- Joanna Gaines Mac and Cheese Recipe
- Joanna Gaines Pasta Salad Recipe
- Joanna Gaines Gruyere Potato Casserole Recipe
Joanna Gaines Pimento Cheese Recipe
Description
A rich, creamy Southern spread made with a trio of cheeses—mild, sharp, and Velveeta. The addition of pecans adds a unique crunch that makes this version unforgettable.
Ingredients
Instructions
- Freeze Velveeta for 20 mins, then grate all cheeses.
- Toss cheeses, onions, and pecans in a bowl.
- Add mayonnaise and drained pimientos.
- Stir vigorously until creamy and combined.
- Chill for 1 hour to set flavors.
- Serve with crackers or on sandwiches.
Notes
- Freeze the Velveeta before grating so it doesn’t mush.
- Drain pimientos well to prevent a watery dip.
- Use high-quality mayo like Duke’s for authentic flavor.
