White cheddar pimento cheese is a Southern classic cold dip appetizer that never goes out of style. Made with two types of freshly shredded white cheddar cheese and plenty of crispy bacon for a savory crunch, it's rich, creamy, and downright irresistible. Perfect for any occasion, just serve it with crackers and watch it disappear!
Listen, pimento cheese is a cult favorite appetizer in the South. Personally I just like it scooped up on a cracker, but here in Kentucky we will use any excuse to stuff it into any recipe (like sausage balls or pimento cheese biscuits) ... but like, can you blame us?!
We are not ashamed of our deep affinity for mayo and cheese based cold dips and this one is not exception. I base this off my classic 10 minute pimento cheese that is a crowd favorite at FSS and made a couple tweaks - like crispy bacon instead of toasted pecans and some white pepper for my secret weapon spice in so many recipes.
The result? My husband standing over the bowl for no lie 3 hours while watching the opening weekend football games with friends and giving himself a belly ache because he ate so much. So we are calling it a win 😉
⭐️ PRO TIP ⭐️- after having made this recipe so many times, one of the secret tips is 2 different grating sizes of the cheese. Grate one block of cheese on the large side an the other on the smaller finer side. Do not skip this step - it is important to grate the 2 different sizes - it is crucial for the texture of this recipe.
Recipe
White Cheddar Pimento Cheese with Bacon
- Total Time: 25 minutes
- Yield: 2 Cups 1x
Description
White cheddar pimento cheese is a Southern cold dip appetizer that never goes out of style. Made with two types of freshly shredded white cheddar cheese and plenty of crispy bacon for a savory crunch, it's rich, creamy, and downright irresistible. Perfect for any occasion, just serve it with crackers and watch it disappear!
Ingredients
- ½ Pound Bacon (about 6-8 slices) - cooked till crispy and chopped into bits
- 8 Ounce Block Extra Sharp White Cheddar
- 8 Ounce Sharp White Cheddar
- 1 ½ Cups Mayo
- 1 - 4 Ounce Jar Pimentos - drained
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Finely Grated Onion
- ¼ Teaspoon Cayenne Pepper
- ¼ Teaspoon White Pepper
Instructions
- Add bacon strips to a large skillet on the stove and cook until crispy over medium heat - flipping to cook each side. Remove from the heat and place on a plate lined with paper towels to cool. Chop into tiny bits and set aside for later.
- While the bacon is cooking, grate the cheese. Grate the extra sharp white cheddar cheese on the fine side of a cheese grater. Grate the sharp white cheddar cheese on the large side of the grater. Do not skip. this step - it is important to grate the 2 different sizes - it is crucial for the texture of this recipe.
- In a large bowl, add in the mayo, pimentos, Worcestershire sauce, grated onion, cayenne pepper and white pepper. Stir together. (use a microplane to grate the onion)
- Add in the bacon and grated cheese to the bowl. Stir until everything is evenly combined.
- Place in a serving bowl and serve with French bread, crackers, celery or fresh veggies.
Notes
- leftovers can be kept covered in the fridge for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cold Dip - Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 463
- Sugar: 0.7 g
- Sodium: 595.9 mg
- Fat: 45.4 g
- Carbohydrates: 1.8 g
- Fiber: 0.1 g
- Protein: 11.3 g
- Cholesterol: 64 mg
