Katie Lee Biegel’s grandfather-associated pimento cheese is a family recipe from her West Virginia family. The published version makes 8 servings in 10 minutes, using sharp cheddar, mayonnaise, pimentos, pickle relish, onion powder and black pepper. A food processor makes it creamier, but a grater and bowl work if you prefer more texture.
The family recipe and its ingredients
Katie Lee Kitchen describes the spread as a recipe made for generations in Biegel’s West Virginia family. An EatingWell report republished by AOL says Biegel introduced it in an Instagram reel as her grandfather’s recipe and noted that he used an old-fashioned hand-cranked meat grinder. That grinder is part of the family story, not a requirement for making the published recipe.
The official recipe lists 8 servings and 10 minutes total time. Its ingredient list contains six items, although the page’s introductory copy calls it a “5-ingredient snack.” The method also mentions hot sauce, but the ingredient list gives no amount for it.
| Ingredient | Amount |
|---|---|
| Sharp cheddar cheese | 4 cups, grated |
| Mayonnaise | 1/2 cup |
| Chopped pimentos | 1/4 cup |
| Pickle relish | 1 tablespoon |
| Onion powder | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
| Hot sauce | Mentioned in the method; no amount listed |
Source: Katie Lee Kitchen’s Best Pimento Cheese recipe, published December 15, 2025 and updated December 16, 2025.
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How to make the pimento cheese
- Grate the cheddar. Biegel’s reported advice is, “You need to grate this from the block.” The recipe page likewise recommends block cheddar because pre-shredded cheese can affect the texture.
- Pulse the grated cheese in a food processor.
- Add the mayonnaise, pickle relish, onion powder, black pepper and hot sauce, then blend to combine. The published ingredient list does not specify how much hot sauce to use.
- Add the pimentos and pulse them in.
The page also offers a no-processor approach: grate the cheese with a cheese grater and mix the ingredients by hand in a bowl. Biegel’s reported preference is a creamier spread from the processor; hand mixing leaves more texture. The processor is optional, and its shredding blade can also grate the cheese.
What to serve with it
Katie Lee Kitchen suggests crackers, raw vegetables or soft white bread. In the reel as reported by AOL/EatingWell, Biegel names Ritz crackers as her favorite pairing and says she is not paid by the brand to say so; that is her reported preference, not an established brand endorsement.
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How to store leftovers
Katie Lee Kitchen advises refrigerating leftovers in an airtight container for up to four days. It does not recommend freezing the spread, since thawing may make it watery or change its texture.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Don’t confuse it with the mashed-potato recipe
Food Network also publishes a Katie Lee Biegel recipe for pimiento-cheese mashed potatoes, described as an homage to her roots and her grandfather’s pimiento cheese. That is a separate dish, not the standalone spread recipe above: Food Network’s Pimiento Cheese Mashed Potatoes.
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The grandfather-recipe description and the quoted remarks are reported by AOL republishing EatingWell: Katie Lee Biegel Shares Her Grandpa’s 5-Ingredient Dip That ‘Every Holiday Party Needs’.
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