Simple Pimento Cheese

Pimento Cheese is a Southern staple and one of my all time favorites. A friend from Portland visited me in Durham, NC and tried it for the first time and fell in love. You can substitute any cheese you like, but choose two or three that have a nice contrast in flavor. You can also choose your fat level on the Greek Yogurt and Sour Cream, we used 2% and Non-Fat respectively. For pure heaven butter some bread and make a Pimento Grilled Cheese – Heaven.

Simple Pimento Cheese

Prep Time: 10 minutes

Yield: About 2 Cups


  • 5 oz Sharp Cheddar Cheese, shredded
  • 4 oz Monterey Jack Cheese, shredded
  • 2 Tbsp Red Pimentos
  • 3 Tbsp Plain Greek Yogurt
  • 5 Tbsp Sour Cream
  • Freshly Ground Sea Salt
  • Freshly Ground Black Pepper


  1. In a large bowl combine Cheeses, Pimentos, Greek Yogurt and Sour Cream. Add Salt and Pepper to taste, continue to add a little at a time until you meet your desired flavor. I like mine with a lot of Pepper.
  2. Serve with Celery Sticks, Multigrain Crackers or Bread (Note: Pimento Cheese makes a fantastic Grilled Cheese). Keep refrigerated between servings. Enjoy!

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  1. Pam Rauber says:

    Greek Yogurt and Sour Cream…never occurred to me. I’m such a mayo person.

  2. Angie says:

    Love the site!! Love this recipe!! Was so nice to meet you this weekend at Foodblogsouth. I will be following now!! Thanks!

    I am so southern and my husband is Greek so they will all just love this a little Greek and a lot Southern … smile!!

    • Jes says:

      Hi Angie, thanks so much for visiting my site. Can I just say how fantastic that Focaccia looks on your site. YUM! It was great to meet you in Birmingham, I’m looking forward to keeping up through the web. 🙂

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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