Pimento Cheese
This creamy Southern-style pimento cheese is sharp, tangy, and easy to stir together in about 15 minutes. Serve it with crackers, tuck it into sandwiches, or spoon it onto burgers and baked potatoes.
Total
15 min
Servings
Makes about 2 1/2 cups, enough for 8 to
Level
Easy
Pimento cheese is a classic spread made with shredded cheese, mayonnaise, and sweet red pimentos. It is especially popular in the American South, where it shows up at picnics, potlucks, lunch counters, and family gatherings.
The texture should be creamy but not totally smooth. Grating the cheese yourself helps the spread taste fresher and gives it a better bite than using pre-shredded cheese.
This version uses sharp cheddar for flavor, a little cream cheese for body, and a small spoonful of Dijon mustard and hot sauce for balance. You can keep it mild or make it a little spicy.
01What you'll need
Ingredients
13 items · Makes about 2 1/2 cups, enough for 8 to
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces cream cheese, softened to room temperature
- 1/3 cup mayonnaise, plus more if needed
- 1 jar diced pimentos, 4 ounces, drained well
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper, optional
- 1 to 2 teaspoons hot sauce, optional, to taste
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Crackers, celery sticks, toasted bread, or pickles, for serving
02How to make it
Step-by-step
1. Soften the cream cheese
Set the cream cheese on the counter for 20 to 30 minutes, if you have time. It should feel soft when pressed. Soft cream cheese mixes more easily and keeps the spread from turning lumpy.
2. Grate the cheddar
Grate the cheddar on the large holes of a box grater. Freshly grated cheese melts into the mixture better than bagged shredded cheese, which often has starches added to stop clumping.
3. Drain the pimentos
Pour the diced pimentos into a small strainer and let the liquid drain off. Pat them lightly with a paper towel if they look very wet. Too much liquid can make the spread loose.
4. Mix the creamy base
In a medium bowl, stir together the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, cayenne, hot sauce, salt, and black pepper until mostly smooth.
5. Fold in the cheese and pimentos
Add the grated cheddar and drained pimentos. Fold means to gently stir from the bottom of the bowl up and over the top, so the ingredients mix without becoming mashed.
6. Adjust the texture
If the pimento cheese seems too thick, stir in 1 tablespoon more mayonnaise. If it seems too loose, add a little more grated cheddar. Taste and add more salt, pepper, or hot sauce if needed.
7. Chill before serving
Cover and refrigerate for at least 30 minutes if you can. This short rest helps the flavors blend. Let it sit at room temperature for 10 minutes before serving so it spreads easily.
8. Serve it your way
Spoon the pimento cheese into a bowl and serve with crackers, celery sticks, toast points, or sliced cucumbers. It is also good in a sandwich, on a burger, or melted inside a grilled cheese.
03From our kitchen
Cook's tips
- Make-ahead: Pimento cheese tastes even better after a few hours in the fridge. Make it up to 2 days ahead for the freshest flavor.
- Storage: Keep it in an airtight container in the refrigerator for up to 5 days. Do not leave it out at room temperature for more than 2 hours.
- Cheese swaps: Sharp cheddar is traditional, but you can use a mix of cheddar and Monterey Jack, pepper Jack, or smoked cheddar. Avoid very dry aged cheeses unless you mix them with a softer cheese.
- Mayonnaise choice: Use a mayonnaise you like the taste of, because it is a main ingredient. Add it slowly if you prefer a thicker spread.
- For a smoother spread: Pulse the mixture a few times in a food processor. Stop before it becomes a paste; a little texture is part of the charm.
- For a spicier version: Add extra cayenne, chopped pickled jalapeños, or a few more shakes of hot sauce. Taste as you go.
Cook's note
Pimentos are sweet red peppers that are usually sold diced in small jars. They are mild, not spicy. If you cannot find them, finely chopped roasted red peppers are a good substitute; just drain them very well.
04Frequently asked
Questions & answers
Can I use pre-shredded cheese for pimento cheese?
Yes, but the texture may be less creamy. Pre-shredded cheese is often coated with anti-caking starch. If you use it, let the spread sit for at least 30 minutes so the cheese has time to soften.
Can I make pimento cheese without cream cheese?
Yes. Leave out the cream cheese and increase the mayonnaise to about 1/2 cup. The spread will be looser and more traditional in some kitchens, but still delicious.
What can I serve with pimento cheese?
Serve it with crackers, celery, carrot sticks, cucumber slices, pretzels, toasted baguette, or pickles. It also works as a sandwich filling or a topping for burgers, hot dogs, and baked potatoes.
Can pimento cheese be frozen?
Freezing is not recommended. Mayonnaise and cream cheese can separate after thawing, which makes the spread grainy or watery.
Why is my pimento cheese watery?
The pimentos may not have been drained well, or the cheese may have released moisture as it sat. Stir it well, then add a handful of grated cheddar to thicken it. Next time, drain and pat the pimentos dry before mixing.
05Keep cooking
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