Southern Pimento Cheese Recipe

Prep cheese and aromatics

Grate the sharp cheddar cheese if not pre-grated and place in a large mixing bowl. Thinly slice the green onions and finely chop the celery. Drain the diced pimentos thoroughly on paper towels and pat dry to avoid adding excess moisture.

Soften cream cheese

If the cream cheese is cold, microwave the block for 10–15 seconds on low or leave at room temperature for 15 minutes so it becomes easily mashable.

Combine base ingredients

Add the softened cream cheese and mayonnaise to the bowl with the grated cheddar. Using a sturdy spatula or a hand mixer on low, fold and mix until mostly homogeneous. The mixture should be thick but spreadable—avoid overbeating if you want some texture.

Add flavorings and mix

Stir in the drained pimentos, sliced green onions, chopped celery, Dijon mustard, Worcestershire sauce, hot sauce (if using), smoked paprika, lemon juice, kosher salt, and black pepper. Taste and adjust seasoning: add more salt, pepper, or hot sauce as needed. If you prefer a creamier texture, stir in an additional tablespoon of mayonnaise.

Chill and meld

Cover the pimento cheese and refrigerate for at least 30 minutes (up to overnight) to allow flavors to meld and the mixture to firm up slightly. Bring to room temperature for 15 minutes before serving for best flavor and spreadability.

Preheat oven

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly oil them.

Cut lavash

Brush each lavash flatbread lightly with olive oil on both sides. Using a sharp knife or pizza cutter, cut each flatbread into triangle-shaped chips about 2½–3 inches wide.

Season chips

Arrange the lavash pieces in a single layer on the prepared baking sheets. In a small bowl, combine the remaining olive oil, garlic powder, dried oregano, kosher salt, and black pepper. Brush or lightly drizzle this mixture over the lavash pieces so each chip has a thin, even coating. If using, sprinkle grated Parmesan over the top for extra savory flavor.

Bake until crisp

Bake the chips in the preheated oven for 8–12 minutes, rotating the pans halfway through, until the edges are golden and the pieces are crisp. Keep an eye on them after 8 minutes so they don't burn.

Cool

Remove the chips from the oven and let them cool on the baking sheets for 5 minutes; they will crisp further as they cool. Transfer to a cooling rack and allow to reach room temperature before serving with the pimento cheese.

Spoon the chilled (or room-temperature) pimento cheese into a serving bowl. Garnish with chopped chives or parsley and a few extra pimento pieces if desired. Serve alongside the house-made lavash pita chips for scooping and spreading. Leftover pimento cheese keeps well in an airtight container in the refrigerator for up to 4 days.