Pimento Cheese
This pimento cheese recipe is the best! This pimento cheese is the perfect combination of cheesy, tangy, peppery (spicy if you wish), and spreadable.
Updated by Kathryne Taylor on August 29, 2024
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I love pimento cheese. There, I said it. If you’re not from the South, you might be wondering, “What is pimento cheese?”
Pimento cheese is a classic Southern cheddar cheese and pimento pepper dip. It’s affectionately referred to as “pâté du Sud,” or Southern pâté.
Pimento cheese is creamy and cheesy, tangy, peppery (spicy if you wish), and spreadable. If you appreciate cheddar cheese, pimento cheese is going to be your new favorite party dip and sandwich spread.
My grandmother, Mimi, made pimento cheese when I was little. I was a picky eater back then, but at least I had the good sense to appreciate her pimento cheese. I order pimento cheese every time I find it on a menu, which to my delight, seems to be happening more frequently these days.
I tried to find Mimi’s recipe in her handwritten recipe books, which are among my treasured possessions, along with her ring that I’m wearing on my left hand. I got lost in nostalgia and found my great-aunt’s Jell-o cucumber salad recipe, but not Mimi’s pimento cheese.
So, I came up with my own pimento cheese recipe. Let’s make some!
What are pimento peppers?
Pimento (also spelled pimiento) peppers are small red peppers that are not at all spicy. They’re often called cherry peppers when you find them sold fresh in grocery stores.
Pimento peppers are even more mild than red bell peppers. You might recognize them as the little red peppers stuffed inside green olives.
If you’re from the Midwest, rest assured that pimento cheese has nothing to do with pimento loaf. Pimento peppers are the only common ingredient.
Pimento Cheese Ingredients
In its most essential form, pimento cheese is made with cheddar cheese, pimento peppers and mayonnaise.
Freshly made, homemade pimento cheese tastes far superior to store-bought options. By making it yourself with quality ingredients, you can avoid strange preservatives. Here’s what you’ll need.
Extra-Sharp Cheddar Cheese
Be sure to buy a delicious extra-sharp variety so the cheddar flavor shines above all else. I used Tillamook.
Grate your cheese by hand on the large holes of a box grater. Don’t buy pre-shredded cheese, which is coated in powder that mutes the flavor and interferes with its creamy texture.
Cream Cheese
Cream cheese enhances the cheddar flavor and ensures that your pimento cheese is tangy and spreadable.
Not all pimento cheese recipes include cream cheese, but it just doesn’t taste right to me without it. I’d bet money that Mimi’s pimento cheese was made with cream cheese. If you read Serious Eats’ lengthy history on pimento cheese, you’ll see that cream cheese and pimentos have been friends for a long time.
Pimento Peppers
Pimento peppers are a given. They infuse the dip with mild pepper flavor and provide its signature reddish hue. Be sure to drain your peppers well, and give them a few extra chops if they come in slices rather than a tiny dice.
If you can’t find pimento peppers, roasted red peppers are a great substitute. Chop them up until you have a scant one-half cup. I used jarred peppers for my recipe tests, but you could go the extra mile and roast your own peppers.
Mayonnaise
Mayonnaise lends a silky texture and some key flavor. If we weren’t using cream cheese, we’d make up for it with additional mayonnaise, but I’ve found that a combination of the two yields the tastiest results.
Duke’s brand of mayonnaise is standard in Southern pimento cheese. I used Sir Kensington’s instead, since that’s the brand I keep on hand.
A Few Simple Seasonings
Pimento cheese flavorings vary by recipe. A combination of garlic powder and onion powder lend subtle and irresistible savoriness.
I like my pimento cheese a little spicy, so my recipe includes cayenne pepper as well. The heat is subtle but makes me go back for more. Take it up a notch with fresh jalapeño pepper, which adds seriously fresh flavor and a light crunch. A little bit goes a long way.
If you’re sensitive to spice, you can reduce or omit both the cayenne and jalapeño. You can always add more heat, but you can’t take it away.
How to Make Pimento Cheese
Pimento cheese is super easy to make, and ready in 10 minutes. You essentially just need to stir the ingredients together until combined.
I use my hand mixer to beat the ingredients together, which yields a nice, lightly fluffy texture. Don’t mix it up in a food processor, since pimento cheese is best when the individual ingredients retain some texture.
Watch How to Make Pimento Cheese
How to Serve Pimento Cheese
Here are a few classic serving ideas:
Pimento Cheese Sandwiches
You haven’t lived until you’ve had a pimento grilled cheese sandwich. You can also follow tradition and serve pimento cheese between two slices of bread, sliced into tea sandwich form if you’re throwing a party.
If you want to build a more substantial sandwich, pimento cheese is great with sliced cucumber (or dill pickles), tomato, sprouts or arugula, and even a fried egg.
As a Dip or Spread
Pimento cheese and crackers is a winning combination. If you want to lighten up your party spread, serve it with substantial strips of bell pepper (any color but green), cucumber, or celery.
You can take cues from pimento cheese and add pimento peppers to your favorite cheddar dishes. I can’t wait to add some to my go-to mac and cheese.
Please let me know how your pimento cheese turns out in the comments! I bet your friends will fight over it at your game day parties.
Looking for more party snacks? Here are a few favorites:
- The Best Guacamole
- Baked Jalapeño Poppers
- Crispy Baked Potato Wedges
- Perfect Stovetop Popcorn
- Baked Spinach Artichoke Dip
Pimento Cheese
This pimento cheese is the best! It’s cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.
Ingredients
- 2 cups freshly grated extra-sharp Cheddar cheese
- 8 ounces cream cheese, cut into 1” cubes and softened at room temperature*
- 4 ounces pimento peppers**, well drained and chopped if in strips
- 2 tablespoons mayonnaise (Duke’s is traditional but I also like Sir Kensington’s)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
- ½ medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
- Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
- Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
- Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.
Notes
Recipe adapted from AllRecipes and the Lee brothers via The New York Times.
*Cream cheese tip: If you, like me, always forget to pull the cream cheese out of the fridge in advance, simply cube it into a microwave-safe mixing bowl. Warm it in the microwave for 15 to 30 seconds, just until it’s more pliable. We only need it warm enough to mix into the other ingredients, but not warm enough to melt the cheese.
**Where to find pimento peppers: You’ll find pimento peppers in well-stocked grocery stores, typically near the roasted red peppers. If you can’t find them, substitute a scant ½ cup chopped roasted red pepper. You’ll hardly tell a difference.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Have made this many times. I add chopped onions and sweet pickle relish. Also I add whipped cream cheese. Frank’s Hot sauce, a few dashes gives it a great tast.
This recipe was so easy and it was just the tastes I was craving. This recipe reminds me of my Moms recipe. I did only use a fraction of the cayenne pepper because mom’s recipe never had any heat. Thank you from a culinary challenged human.
Great to hear, Leslie!
Made this recipe twice including for this year’s Super Bowl so yummy with a nice kick Left half the seeds in Thanks for sharing your recipe!
You’re welcome, Rachel!
Great recipe! Tastes like my grandma’s. Fyi: it’s super good on a hamburger. Plop a dollop on your grilled meat after it’s done grilling and cooled off a minute or two.
GO CHIEFS!!!
My recipe is very similar but I add some nice blue cheese for extra sharpness and it melts perfectly when you make a toasted pimento cheese sandwich.
This was great!! I can’t eat cows milk dairy so I sub’d goat cheve, and English goat cheddar and it tastes great.
Had it on crackers and celery so far. Tonight it will go in grilled chese sannys with tomato soup. Cant wait! I will certainly make this again!
Wonderful to hear, Ian! I appreciate your review.
Just made this today for the Derby, and it was amazing! I halved the recipe, added the jalapeno and everyone loved it. Will never buy pimiento cheese again–always homemade. Thank you for such a simple and delicious recipe.
I’m excited it was a hit! I appreciate your review.
This was delicious & so easy to make! It was perfect for my Kentucky Derby get together. Everyone loved it. Can’t wait to try a grilled sandwich with the leftovers. I didn’t add any of the “heat” ingredients.
Kate, We’ve made this recipe twice now and both times we absolutely loved it! It has a wonderful spicy flavor without being too hot.
Thank you so much.
You’re welcome, Karen!
Wow! I just made this exactly as shown (minus jalapenos and black pepper) and it truly is delicious! We used Tillamook x-sharp, white cheddar and I see where you really do want a quality cheddar. The cayenne pepper is the perfect amount for us, just a smidge of heat and flavor. Thank you!
Your pimento cheese recipe grabbed at my heart and my appetite. I have not been overly successful at reproducing the pimento cheese salad my Mom always made. I hope yours will bring back those great memories. Of course Tilimuck or Hautly are my go to choices for Colby Longhorn. I also ordered your cookbook and will be anxious to try some of your other entrees… especially the broccoli salad. Thank you. and by the way, I’m 86 years old and still learning new recipes….
Well Kate, I just noticed you are in Kansas City. I probably could have picked up your cookbook somewhere here locally as I am in nearby Raymore, MO , but I didn’t want to wait. Your cookbook is on order from Amazon. I have gathered all the “good ingredients for pimento cheese and am anxious to make it. Fortunately I found your recipe here too, so it will be my weekend treat. Look forward to enjoying other recipes you have in your book when it arrives.
Happy cooking! Sue
Add white miso to this recipe. I also used roasted red bell peppers instead of pimentos. You will be amazed.
Is there a way to make it more spreadable?
If you use a sturdy knife or spoon it should work, or if your cream cheese is more soft at room temperature.
This recipe is fantastic. I typically purchase pimento cheese from a local fish market with southern roots. It is no doubt homemade and hits all the right notes for flavor and texture. In essence it has become what I am used to and what I have come to expect out of PC. This matches or exceeds my expectations the cream cheese and hint of cayenne make it super special. As a bonus your money goes 3-4 times farther when you make it yourself. Warning it doesn’t last long when people know it’s in the fridge.
Warm pimento cheese sandwiches were given to students who had no money for lunches, and I was a frequent flyer. I despised pimento cheese for decades, but had a hankering one day to try it again.
I’m so glad that I found this recipe because now I can’t get enough pimento cheese! It’s such a delightful little afternoon snack with some crackers.
Thank you!!!
You’re welcome, Susan!
Pimento cheese is really good and I like it on low carb
Some will like better(not on low carb) with miracle whip… Depends on if you want it sweet or not!
Recipe is great! Second time I made it I used Mama Lil’s pickled hungarian goat horn peppers since store bought jarred pimentos have zero flavor, and I used smoked cheddar instead of sharp cheddar. Now the recipe is AWESOME!!!!
Delicious! Adding bacon bits next time. New Christmas gift for friends.
Would love to try, but not a fan of mayo, can you sub with sour cream?
Thank you
The mayo helps the texture and flavor. I’m not sure about sour cream. Let me know what you think when you try it!
It came out great I love the flexibility!
I made this and it’s really good
I’m happy to hear you loved it, Karen!
I’ve made this twice (minus the jalapeno pepper) & it’s delish. I like to break up 1/4 of the cheddar into small chunks for added texture & my husband & son love it! The cayenne pepper is just the right amount of heat for their palate. Thank you for this great & tasty recipe!
You’re welcome, Sherry!
Just perfect recipe! I get many compliments and pig out on it!! (No jalapeños tho). Try it on a backyard grilled burger!!!!)
Thank you for sharing, Laurie!
Thank you for this recipe! I wanted to make it because I’ve been thinking a lot about my grandmother recently. It really hit the nostalgic spot.
When I make pimento cheese I use both finely and coarsely cheddar. The fine grated at room temp is blended with the cream cheese & mayo along with spices until a sorta “creamy” consistency I then fold in the course grated direct from the refrigerator and pimento dices. Makes for a nice textural mouth feel.
Good recipe. Thank yo. I used Garlic powder and Onion salt and No table salt.
Great on Club Crackers.
I am using this for a 100th birthday party for a lady at our church.