Loaded Pimento Cheese

Pimento cheese with bacon, garlic, cayenne and green onions.

I started to make the Baked Pimento Cheese Dip the other day and got hung up. I whipped it up, spread it into the baking dish and had a moment. You know? A moment.

I just stood there looking at it before it was baked and thought, maaaan DANG, that looks good just like that!

I had some veggies out that I’d chopped for the little snackers so I grabbed a celery stick, loaded it up and took a big ole bite.

And totally fell in love.


P.S… everybody I've talked to in LA lately says totally all the time. It’s like the 80’s are back in full force out there. Again. Totally.

The irony of me poking fun at someone else’s funny saying is not lost on me.

Anywho, the next time you want to make regular Pimento Cheese think about trying this version out! The crisp green onions, creamy cheese and chewy bacon make for a total texture party in your mouth. Totally.

Loaded Pimento Cheese
10 slices bacon
1 pound cheddar cheese (medium or sharp)
1 4-ounce jar pimentos, drained well
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 bunch green onions, diced

Cut bacon into 1/2 inch pieces then cook until crispy. Drain bacon on paper towels. Set aside.

Shred cheese* then add to a medium-sized mixing bowl. Add cooked bacon, pimentos, mayonnaise, salt, cayenne pepper and garlic then mix well until all ingredients are thoroughly incorporated. Fold in green onions.

Spread cheese mixture into a serving bowl and refrigerate until ready to serve. Serve as a sandwich spread, atop burgers or with crackers, pita wedges, celery sticks or anything else your little heart desires.

*You really, really, really need to shred your own cheese when making Pimento Cheese.



  1. why is it necessary to shred your cheese? Whats the difference between it and whole block?

    1. Pre-shredded cheese has lots of additives in it to prevent it from caking and sticking together so the pimento cheese won't get as creamy as it should.

  2. It's also much softer and more moist than pre-shredded cheese.

  3. I have found that the pre-shredded cheese does not work at all for pimento cheese and doesn't melt like I want it to in casseroles. Therefore, I always grate my own cheese on an old fashioned hand grater.


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy