Mama’s Pimento Cheese
Johnnie Gabriel-McCann is a resident of our neighborhood, the former owner of Gabriel’s Bakery, and the author of three cookbooks. She’s known for her Southern hospitality, beloved recipes, and passion for bringing people together around the table.
Johnnie grew up with this classic Southern spread on the family table, thanks to her mother and grandmother. It became such a staple that her dad was disappointed if the fridge ever ran out! When she owned Gabriel’s Bakery, this pimento cheese was a favorite offering, showcasing a recipe rooted in family tradition.
Mama’s Pimento Cheese
*A Southern staple with endless ways to enjoy it.*
Ingredients:
• 3/4 cup mayonnaise
• 1 tsp sugar
• 2 cups (8 oz) grated mild Cheddar cheese
• 1 (2 oz) jar diced pimentos, well drained
Instructions:
1. In a medium bowl, whisk the mayonnaise and sugar.
2. Add the cheese and pimentos, stirring until well combined.
3. If necessary, add a little more mayonnaise for spreading consistency after refrigeration.
4. Serve: Spread on bread for a luncheon treat or serve with crackers as an appetizer. Makes 2 to 2½ cups.
Variations & Additions:
• Use half mild and half sharp Cheddar.
• Grill into a sandwich so the cheese melts.
• Add 3–4 pieces of cooked, chopped bacon.
• Add 1/3 cup chopped toasted pecans after combining the cheese and mayo
• Layer into sandwiches with tomato and/or bacon.
Johnnie’s Tip:
“There are so many ways to use Pimento Cheese—sandwiches like they serve at The Masters, as a warm dip with crackers and bacon on top, with celery sticks, as a burger topping, or even stirred into mac and cheese.”