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Pimiento Cheese Squares

Photo: Iain Bagwell; Styling: Heather Chadduck

Yield Makes about 5 dozen
We take the flavors of the South's favorite spread and make into savory bites of Pimiento Cheese Squares--perfect for parties or gifts.


  • 1 (4-oz.) jar diced pimiento
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 1 teaspoon kosher salt

How to Make It

  1. Preheat oven to 350°.

  2. Drain pimiento; pat dry with paper towels, and finely chop. Stir ground mustard and ground red pepper into flour. Gradually add chopped pimiento to flour mixture, tossing to coat.

  3. Beat cheese, butter, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour mixture, beating just until combined.

  4. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll each square to 1/8-inch thickness. Cut with a 1 1/2-inch square cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes; cool on baking sheets on wire racks 30 minutes.