Sean Brock’s Pimento Cheese Dip

I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everything from celery stalks to saltine crackers, and some people won’t even consider eating a hamburger without a half-inch layer of pimento cheese in the stack.
By | January 24, 2015


1. Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle.

2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers. 

3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the ramps, ramp brine, and cheddar cheese and stir again. Fold in the diced pimentos. 

4. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator. 

Note: For creamer pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes. 

Excerpted from Heritage (Artisan Books). Copyright  2014. Photographs by Peter Frank Edwards. 

About this recipe

Everyone has his or her own way of making pimento cheese, but the biggest debate always revolves around what kind of mayo is used. I prefer Duke’s; it happens to be my favorite. But you can use your favorite brand—that’s what making a signature pimento cheese is all about. Of course this is best made with pimento peppers you roast yourself, but if you can’t get the fresh peppers, substitute 12 ounces jarred whole pimentos, drained and diced (don’t use jarred chopped pimentos—they have no flavor).


  • 3 large pimento peppers (about 12 ounces)
  • 4 ounces cream cheese, at room temperature
  • ½ cup mayonnaise, preferably Duke’s
  • ½ teaspoon Husk Hot Sauce (page 238)
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon freshly ground white pepper
  • ⅛ teaspoon smoked paprika (see Resources, page 326)
  • ¼ cup Pickled Ramps (page 233), chopped, plus ½ cup of the brine
  • 1 pound sharp cheddar cheese, grated on the large holes of a box grater
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