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This homemade pimento cheese is creamy, tangy, and just a little spicy, the kind of Southern spread that disappears the second you set it out. I whip up a batch for summer cookouts and the kids slather it on everything, so if you love a good make-ahead snack as much as our cheddar bacon ranch celery sticks, this five-minute recipe is about to become a staple.
It comes together in one bowl in about ten minutes, and freshly grated sharp cheddar makes all the difference.
Pimento Cheese Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 316kcal
- 🌶️ Flavor Profile: Creamy, tangy, and sharp with sweet pimentos and a gentle jalapeno kick
- ✋ Difficulty: Easy, on par with our simple olive tapenade
Quick Answer
Grate sharp cheddar cheese and add it to a bowl with softened cream cheese, mayonnaise, diced pimentos, scallions, jalapeno, hot sauce, and garlic powder. Mix with a hand mixer until creamy and fully combined, then serve right away or chill. This homemade pimento cheese takes about 10 minutes and is endlessly spreadable on crackers, sandwiches, and more.
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Why This Recipe Works
Click to see the technique science
- Freshly grated cheddar is everything. Grating a block of sharp cheddar yourself gives the spread a creamier, smoother texture than pre-shredded cheese, which is coated to prevent clumping and never melts in as nicely.
- Cream cheese makes it ultra creamy. Along with the mayonnaise, softened cream cheese gives this pimento cheese a rich, smooth, scoopable texture that holds together beautifully.
- Scallions and jalapeno add freshness and heat. Thinly sliced scallions bring a mild onion bite while a finely chopped jalapeno adds just enough warmth to keep things interesting.
- Hot sauce and garlic deepen the flavor. A splash of hot sauce and a little garlic powder give the spread a savory, tangy backbone that balances all that rich cheese.
- It only gets better in the fridge. A little chill time lets the flavors meld together, so making it ahead actually improves the taste, which makes it the perfect party prep.
Why You’ll Love This Recipe
- It is creamy, tangy, and just a little spicy, the Southern spread that makes everything better.
- It comes together in one bowl in about 10 minutes with just a handful of simple ingredients.
- It is endlessly versatile on crackers, sandwiches, and burgers, and pairs perfectly with our cheddar bacon ranch celery sticks.
Key Ingredients
Just a handful of simple ingredients make the creamiest, most flavorful pimento cheese.
- Sharp Cheddar Cheese: The star of the spread. Grate it fresh from a block for the creamiest texture and the boldest cheddar flavor.
- Cream Cheese and Mayonnaise: Together they make the spread rich, creamy, and smooth. Soften the cream cheese first so it blends in easily.
- Diced Pimentos: The signature ingredient. These sweet, mild red peppers give pimento cheese its color and gentle sweetness.
- Scallions and Jalapeno: Scallions add a fresh onion bite while a finely chopped jalapeno brings a little heat. Seed the jalapeno for a milder spread.
- Hot Sauce and Garlic Powder: The finishing touches that add tang, savoriness, and just enough kick.
See recipe card for exact quantities.
Variations and Substitutions
Pimento cheese is endlessly customizable, so make it your own.
- Make it spicier: Leave the jalapeno seeds in, add more hot sauce, or stir in a pinch of cayenne.
- Add bacon: Crispy crumbled bacon makes an irresistible smoky, salty version.
- Smoky twist: Use smoked cheddar or add a dash of smoked paprika for depth.
- Keep it classic: Leave out the jalapeno and scallions for a more traditional, mild pimento cheese.
- Turn it into lunch: Love this spread? Try our pimento cheese egg salad sandwiches next.
How to Make Pimento Cheese
- Grate the cheddar cheese and add it to a large bowl with the cream cheese, mayonnaise, pimentos, scallions, jalapeno, hot sauce, and garlic powder.
- Mix with an electric hand mixer until fully combined and creamy. Serve right away or chill in the fridge until ready.
Recipe Tips & Tricks
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that keep it from blending smoothly. A block of sharp cheddar makes a noticeable difference.
- Soften the cream cheese first so it mixes in without lumps. Leave it at room temperature for about 30 minutes before you start.
- Drain the pimentos well so the spread is not watery. Pat them dry with a paper towel if needed.
- Use a hand mixer for creamy, or a spoon for chunky. Mixing breaks the cheese down into a smoother spread, while stirring by hand keeps more texture.
- Taste and adjust. Add more hot sauce for heat, more mayo for creaminess, or a pinch of salt to brighten the flavor.
- Make it ahead. Pimento cheese tastes even better after a few hours in the fridge, so it is the perfect party prep.
Serving Ideas and Suggestions
Pimento cheese is the ultimate Southern crowd-pleaser, and it is endlessly versatile. Serve it as a dip with crackers, pretzels, celery, and crunchy veggies, or spread it thick on white bread for a classic pimento cheese sandwich.
Take it beyond the basics by melting it onto a burger, stirring it into grits, dolloping it on a baked potato, or using it as the cheesy filling in a grilled cheese. It is also fantastic spread on toast and topped with a fried egg.
For an easy appetizer spread, set it out alongside our hot spinach artichoke dip and a bowl of chicken salad so guests can graze. It keeps in the fridge for up to a week, so a single batch goes a long way.
Pimento Cheese FAQs
Pimento cheese is a Southern spread made from grated sharp cheddar cheese, mayonnaise, and diced pimentos, which are sweet, mild red peppers. This version also adds cream cheese for extra creaminess plus scallions, jalapeno, hot sauce, and garlic powder for fresh flavor and a little kick.
Stored in an airtight container, homemade pimento cheese keeps well for up to a week in the refrigerator. The flavor actually improves after a day or two as the ingredients meld. Give it a quick stir before serving if any liquid separates.
Freezing is not recommended. Mayonnaise-based and cream cheese spreads tend to separate and turn grainy when thawed, losing that smooth, creamy texture. Pimento cheese is quick to make fresh and keeps well in the fridge, so it is best enjoyed within a week.
Grainy pimento cheese usually comes from using pre-shredded cheese, which is coated to prevent clumping and does not blend smoothly. Grate a block of cheddar yourself, and make sure the cream cheese is fully softened before mixing for the creamiest results.
Pimento cheese is delicious with crackers, pretzels, celery sticks, and crunchy vegetables, or spread onto sandwiches and toast. It is also fantastic melted onto burgers, stirred into grits, dolloped on baked potatoes, or used as a filling for a grilled cheese.
Pimento cheese is traditionally served cold or at room temperature as a spread or dip. That said, it is also delicious warm, melted onto a burger or sandwich, baked into a dip, or stirred into hot grits. It is endlessly versatile either way.
Looking for more easy spreads and snacks? Try our pimento cheese egg salad sandwiches next.
Pimento Cheese
Ingredients
- 8 ounces sharp cheddar cheese block
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- 4 ounces diced pimentos drained
- 2 scallions thinly sliced
- 1 small jalapeno seeded and finely chopped
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
Instructions
- Grate the cheddar cheese and place it in a large bowl with the cream cheese, mayonnaise, pimentos, scallions, jalapenos, hot sauce, and garlic powder.
- Mix together with an electric hand mixed until fully combined.
- Serve immediately or place in the fridge until ready to use.
Notes
- Nutritional value is for dip alone.
- Serve with your favorite crackers, chips, or veggies as a dip. Or, spread it on a sandwich! You can also make an incredible grilled cheese with this spread.
- Make sure you use a block cheese.
- There are various flavors of cheese you can try, we prefer sharp cheddar, see my tips above for suggestions.
- This can be eaten room temperature or cooled.
- If you are not a fan of spice leave out the jalapeno and hot sauce.
- We do not recommend freezing.
- This can easily be doubled to serve more people.
Nutrition
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