Elizabeth Heiskell Pimento Cheese Recipe (Magnolia Table)

Pimento cheese is one of those Southern recipes where everyone swears their grandmother’s version is the best, and then you taste Elizabeth Heiskell’s version from Magnolia Table and you quietly update your opinion. I watched the episode three times and wrote down every detail before testing it myself. Elizabeth is a Mississippi-born caterer who has been making pimento cheese for decades, and you can taste that experience in every bite. The balance of sharp cheddar against the soft cream cheese, the pop of pimento, and whatever she does with the seasoning creates something that is simultaneously familiar and better than you remembered.

This spread is the kind of thing that disappears at parties before anything else on the table. I make a double batch now because a single batch barely makes it to the day of the event. Serve it on crackers, spread it on white sandwich bread, or eat it straight from the bowl with a spoon – no judgment here.

Why You’ll Love This Recipe

• The gold standard Southern pimento cheese recipe, perfected by a Mississippi catering expert
• No cooking required – comes together in 15 minutes flat
• Tastes dramatically better than store-bought versions
• Keeps in the refrigerator for a full week so you can make it well ahead
• Works as a spread, a dip, a sandwich filling, or a topping for burgers and hot dogs

About This Multi-Brand Favorite

Pimento cheese is so deeply embedded in Southern food culture that it is sometimes called the caviar of the South. The dish traces its roots to the early 1900s when cream cheese and jarred pimentos became affordable for everyday cooks, and home cooks across the South began developing their own signature versions. By mid-century, nearly every Southern household had a family recipe that was considered non-negotiable. Elizabeth Heiskell, a Oxford, Mississippi native and founder of The Entertaining Company catering firm, has been making pimento cheese since childhood and her version became nationally famous when she appeared on Magnolia Table with Joanna Gaines. Elizabeth’s approach is classically Southern but precise, with specific attention to the texture and the balance of flavors that separates a good pimento cheese from a truly great one.

Ingredients

Pimento Cheese

• 2 cups sharp cheddar cheese, freshly grated (do not use pre-shredded)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup mayonnaise (Duke’s brand is the Southern standard)
• 1 jar (4 oz) diced pimentos, drained very well
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste
• 1 tsp Worcestershire sauce

Optional Add-Ins

• 1 tbsp pickled jalapenos, finely diced (for heat lovers)
• 1 tbsp fresh chives, finely sliced
• 1/4 tsp smoked paprika instead of cayenne for a smoky version
• 1 tbsp finely diced celery for texture
• 1 tsp apple cider vinegar for extra tang

For Serving

• Ritz crackers or butter crackers
• Sliced white sandwich bread for traditional Southern pimento cheese sandwiches
• Celery sticks and sliced cucumbers

Ingredient Substitutions

• Extra sharp cheddar intensifies the flavor – use it if you want a bolder spread
• Pepper Jack can replace up to half the cheddar for a spicier version
• Hellmann’s is a good Duke’s substitute if you cannot find Duke’s in your area
• Roasted red peppers from a jar can substitute for pimentos in a pinch
• Neufchatel cheese works as a lower-fat swap for cream cheese

Equipment You’ll Need

• Box grater for shredding the cheddar
• Large mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Airtight container for storage

Step-by-Step Instructions

1. Prepare the cheeses. Grate the sharp cheddar fresh from the block using the large holes of a box grater. This is not optional – pre-shredded cheese contains starch coatings that prevent smooth incorporation and give the spread a grainy texture. Let the cream cheese sit at room temperature for at least 30 minutes until it is genuinely soft and pliable. Cold cream cheese will not blend smoothly.
2. Drain the pimentos. Open the jar of diced pimentos and drain them in a fine mesh strainer. Then press gently with a paper towel to remove as much moisture as possible. Excess liquid from the pimentos is the most common reason homemade pimento cheese tastes watery and lacks punch. Do not rinse them – you want to keep the flavor, just not the liquid.
3. Mix the base. In a large bowl, combine the softened cream cheese, mayonnaise, garlic powder, onion powder, cayenne, and Worcestershire sauce. Beat together with a rubber spatula or wooden spoon until smooth and completely combined. Taste this base before adding anything else – it should be savory and slightly tangy with a gentle warmth from the cayenne.
4. Fold in cheddar and pimentos. Add the freshly grated cheddar and the well-drained pimentos to the cream cheese base. Fold everything together until just combined. You are looking for a spreadable texture with visible pieces of cheddar and pimento rather than a completely smooth paste. This is a rustic Southern spread, not a dip, so some texture is desirable and expected.
5. Season and taste. Taste the pimento cheese and add salt and black pepper as needed. The amount of salt you need depends on your cheddar – sharper aged cheddars are saltier, so you may need very little extra salt. If it tastes flat, a small extra pinch of cayenne or another drop of Worcestershire usually fixes it. Adjust to your preference.
6. Chill before serving. Transfer to an airtight container and refrigerate for at least 1 hour before serving. This resting time is important – it allows the flavors to meld and the texture to firm up into the proper spreadable consistency. Pimento cheese served straight from mixing is looser and the flavors are not as developed. Overnight is even better.

Pro Tips from My Kitchen

• Always grate your own cheese – pre-shredded cheddar has anti-caking starches that make the spread grainy and dull
• Duke’s mayonnaise is worth seeking out for this recipe – it has a tangier, richer flavor than Hellmann’s that defines authentic Southern pimento cheese
• Drain the pimentos twice – once in a strainer and once pressed in a paper towel – to prevent a watery spread
• Let it chill overnight if possible – the 24-hour version is noticeably more flavorful than the same-day version
• Bring the spread to room temperature for 15 minutes before serving for the easiest spreading
• A stand mixer with the paddle attachment makes a slightly smoother version if that texture is your preference

Recipe Variations

• Spicy pimento cheese – add 2 tablespoons of diced pickled jalapenos and increase cayenne to 1/2 teaspoon
• Smoky version – add 1/4 teaspoon of smoked paprika and a dash of liquid smoke for a barbecue spin
• Fancy party version – fold in 2 tablespoons of finely diced celery and 1 tablespoon of fresh dill
• Bacon pimento cheese – fold in 4 strips of cooked crumbled bacon for a BLT sandwich filling
• Grilled pimento cheese sandwich – spread generously on white bread and grill in butter until golden for a Southern-style grilled cheese

Common Mistakes to Avoid

• Using pre-shredded cheese from a bag – the starch coating prevents smooth blending and dulls the flavor
• Not draining the pimentos thoroughly – excess moisture ruins the texture and dilutes the flavor
• Skipping the resting time – the flavor and texture both improve significantly after at least one hour in the refrigerator
• Using low-quality or light mayonnaise – mayonnaise is a main flavor component here and low-fat versions taste noticeably inferior
• Oversalting before tasting – sharp cheddar already contains significant salt so always taste before adding more

What to Serve With This Dish

• Ritz crackers or any sturdy butter cracker
• White sandwich bread for traditional Southern finger sandwiches
• Sliced baguette for a more elegant party presentation
• Celery sticks, cucumber rounds, and sliced bell peppers
• As a topping on grilled burgers or hot dogs for a Southern summer cookout

Storage Instructions

Refrigerator

Store in an airtight container in the refrigerator for up to 7 days. The flavor actually improves after the first day as everything melds together. Give it a stir before serving.

Freezer

Pimento cheese does not freeze well – the mayonnaise separates and the texture becomes grainy after thawing. Make fresh batches as needed.

How to Reheat

No reheating needed for serving as a spread. For hot applications like grilled cheese or stuffed peppers, the spread melts beautifully.

Make Ahead

This recipe is ideal for making 1 to 2 days ahead. The overnight rest in the refrigerator produces a noticeably more flavorful and better-textured spread.

Nutrition Information

Per serving (estimated): 195 calories, 8g protein, 2g carbs, 17g fat (8g saturated), 0g fiber, 1g sugar, 340mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

Who is Elizabeth Heiskell and why is her pimento cheese famous?

Elizabeth Heiskell is a Mississippi-born chef, catering company owner, and cookbook author from Oxford, Mississippi. She founded The Entertaining Company catering firm and became nationally known through her appearances on Magnolia Table with Joanna Gaines. Her pimento cheese is considered a gold standard in the South because it balances tradition with precise technique.

What episode of Magnolia Table features this pimento cheese?

Elizabeth Heiskell appears as a guest on Magnolia Table and demonstrates her classic Southern pimento cheese recipe. The episode showcases her approach to traditional Southern entertaining and cooking that has been developed through years of professional catering experience.

What makes Southern pimento cheese different from regular cheese spread?

True Southern pimento cheese uses real sharp cheddar (freshly grated), real mayonnaise like Duke’s, and jarred pimentos. The texture is chunky and spreadable rather than smooth or processed. Most importantly, it is made with pride and patience – no shortcuts on the cheese or the mayo.

What is Duke’s mayonnaise and can I substitute it?

Duke’s is a Southern mayonnaise brand made without added sugar, which gives it a tangier and richer flavor than national brands like Hellmann’s or Kraft. It is considered non-negotiable by many Southern cooks for pimento cheese. Hellmann’s (Best Foods on the West Coast) is the closest substitute if Duke’s is not available in your area.

Why should I not use pre-shredded cheese?

Pre-shredded cheese is coated with cellulose or starch to prevent clumping in the bag. These coatings prevent the cheese from blending smoothly into the spread and can give the finished pimento cheese a slightly grainy or powdery texture. Always grate your own cheddar from the block for the best result.

How long does homemade pimento cheese last?

Properly stored in an airtight container, homemade pimento cheese keeps in the refrigerator for up to 7 days. The flavor actually peaks at 24 to 48 hours after making it, making it a great make-ahead dish for parties and events.

Can I use roasted red peppers instead of pimentos?

Yes, jarred roasted red peppers are a reasonable substitute. Drain them very well and dice them finely. The flavor is slightly smokier and bolder than pimentos but works well in this recipe. Pimentos have a milder, sweeter flavor that is more traditional for Southern pimento cheese.

Can this recipe be made vegan?

You can make a vegan version using dairy-free cream cheese, vegan shredded cheddar, and vegan mayonnaise. The texture and flavor will be different but still enjoyable as a spread. Look for vegan cheddar brands that have a sharp flavor – Violife Extra Mature Cheddar is a solid choice.

Is pimento cheese served hot or cold?

Traditional Southern pimento cheese is served at room temperature or slightly chilled as a spread. However, it also melts beautifully when used in grilled cheese sandwiches, stuffed into jalapenos for poppers, or spooned onto hot burgers. Both applications are classic.

How do you make pimento cheese less spicy?

Reduce or omit the cayenne pepper entirely. The Worcestershire sauce adds savory depth without heat. If you are sensitive to spice, start with just 1/8 teaspoon of cayenne and taste before adding more.

What does Elizabeth Heiskell say is the secret to great pimento cheese?

Elizabeth emphasizes using quality ingredients – real sharp cheddar freshly grated, Duke’s mayonnaise, and properly drained pimentos. The technique matters too: letting it rest in the refrigerator overnight is what she credits for the depth of flavor that her catering clients have come to expect.

Can I make pimento cheese into a warm dip?

Absolutely. Transfer the finished pimento cheese to an oven-safe dish, top with a bit of extra shredded cheddar, and bake at 350F for 15 to 20 minutes until hot and bubbly. This warm dip version is fantastic for parties and pairs well with sturdy chips, crostini, or crackers.

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Happy cooking,
Julia