Pimento Cheese, also referred to as Southern Caviar, is quite frankly, heaven in a bowl. This recipe originally debuted on our sister website, Living Well Spending Less over 7 years ago but is still such a true Southern classic.

The secret to making the best pimento cheese is to freshly grate the cheese yourself. Seriously, don’t underestimate the flavor of freshly grated cheese for this recipe. You won’t regret the time it takes to hand shred the cheese.

INGREDIENTS:

  • 1½ c. mayonnaise
  • 1 4 oz. jar diced pimiento, drained
  • 1 tsp. Worcestershire sauce
  • 2 tsp. finely chopped onion
  • ¼ tsp. ground red pepper
  • ½ c. chopped pecans
  • 1 lb. block sharp cheddar cheese

STEP 1: Mix the mayo, drained pimiento, Worcestershire sauce, onion and ground red pepper together in a large bowl until well blended.

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STEP 2: Chop pecans then toast them for 8-10 minutes in a 350ºF oven; stir halfway through. Let cool for 5-10 minutes.

STEP 3: Freshly shred your cheese. Don’t cheat and use pre-shredded cheese—the freshly shredded cheese makes ALLLLLL the difference in this recipe!

STEP 4: Add pecans and cheese to mayo mixture, stirring until blended. Cover and chill in the fridge for at least 20-40 minutes.

STEP 5: Serve with celery sticks or our low-carb crackers.

The Best Pimento Cheese

This low-carb and keto-friendly recipe can be used as a spread on a sandwich or as a dip for an appetizer.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Southern
Keyword: Gluten Free, Keto, low carb
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 411kcal
Author: Thinlicious.com
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Ingredients
  

  • c. mayonnaise
  • 1 4 oz. jar diced pimiento, drained
  • 1 tsp. Worcestershire sauce
  • 2 tsp. onion finely chopped
  • ¼ tsp. ground red pepper
  • ½ c. pecans chopped
  • 1 lb. block sharp cheddar cheese freshly shredded

Instructions

  • Mix the mayo, drained pimiento, Worcestershire sauce, onion and ground red pepper together in a large bowl until well blended.
  • Chop pecans then toast them for 8-10 minutes in a 350ºF oven; stir halfway through. Let cool for 5-10 minutes.
  • Freshly shred your cheese. Don't cheat and use pre-shredded cheese—the freshly shredded cheese makes ALLLLLL the difference in this recipe!
  • Add pecans and cheese to mayo mixture, stirring until blended. Cover and chill in the fridge for at least 20-40 minutes.
  • Serve with celery sticks or our low-carb crackers.

Nutrition

Calories: 411kcalCarbohydrates: 1.9gProtein: 9.2gFat: 40.2gFiber: 1.1g

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2 Comments

  1. Sherry Sheehan says:

    is the 1.9 g carb net carb or total carb?