This homemade pimento cheese recipe is an iconic taste of the south with shredded cheeses mixed with mayo, pimentos and spices, the perfect cheese spread or dip. Learn how to make it.
Pimento Cheese Recipe
Looking for a quick and easy cheese spread or appetizer to serve at your next gathering? Look no further than Southern Pimento Cheese, my friends.
Pimento cheese is simple and easy to whip together at a moment's notice, so rich and decadent and huge on flavor. And incredibly popular. Keep this one in your recipe rotation, as it is sure to satisfy.
Now that I've moved south, I see pimento cheese on menus everywhere, as well as for sale in grocery stores. Of course I had to learn how to make my own, as homemade is always better than store bought when it comes to spreads and condiments.
What is Pimento Cheese?
Pimento cheese is a beloved recipe of the American south, a creamy mixture of cheddar cheese, diced pimento peppers and mayonnaise with a few other flavoring ingredients tossed in. It's iconic, dubbed the "pate of the south", found in southern kitchens everywhere, ubiquitous on southern menus.
It is famous as a component of the famous dish, fried green tomatoes, though you'll find it served on sandwiches and as a component in other dishes as well.
You can use store bought pimento cheese for your parties, but homemade pimento cheese is so much better. It's fresher with a superior texture and flavor, of course, from your own personal touches.
This is how I like to make mine.
Let's talk about how to make pimento cheese, shall we?
Pimento Cheese Ingredients
- Cheddar Cheese. I'm using a combination of both white and yellow extra sharp cheddar cheese.
- Cream Cheese.
- Pimentos. Use jarred pimentos, drained.
- Mayo. Duke's Mayo is preferred, as it is a classic southern staple, but you can use your favorite mayonnaise.
- Worcestershire Sauce. For depth and extra flavor.
- Garlic. My own personal addition. I love a lot of garlic.
- Cayenne Pepper. For a touch of heat. Use paprika for a milder pimento cheese.
- Salt and Pepper. To taste.
- Hot Sauce. Optional, for a touch of spicy goodness.
How to Make Pimento Cheese - the Recipe Method
Stir the Ingredients. Gently stir together the pimentos, cheddar cheeses, cream cheese, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
Combine. Fold the mixture gently to combine. You can use a food processor or a hand mixer, but it will change the overall texture and consistency.
Taste and Adjust. Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference. Add a bit more mayo if you'd like a thinner consistency.
Refrigerate the Pimento Cheese. This is an important step. Refrigerate the pimento cheese in a sealed container at least 1 hour before serving to let the flavors develop. This will also help to firm up the cheese.
Boom! Done! Ready to serve. Who wants some pimiento cheese? Absolutely delicious. It's perfect served with crackers or for topping all sorts of delicious foods, making them even more delicious. It's the perfect appetizer.
How are you serving yours?
Recipe Tips & Notes
- The Cheeses. Extra sharp cheese works best for making pimento cheese because they contain less moisture. You'll achieve a better texture with it. You can use other cheeses for this recipe, though cheddar is classic. Also, it is best to shred the cheese yourself. Pre-shredded cheeses from the store contain anti-caking elements that can affect the texture of your pimento cheese. It is best to avoid them.
- The Mayo. Duke's mayo is definitely preferred for making pimento cheese, as it originates from the south and it has a higher ratio of egg yolks than most other commercial mayos, making it extra rich and creamy. Try it with Japanese Kewpie mayo as well. Talk about delicious.
- The Pimentos. Canned or jarred diced pimento peppers are a must here, hence the name of the dish. Pimentos are mild and sweet and add a wonderful flavor. Learn more about pimento peppers. You can use roasted red peppers as a substitute. The flavor will change somewhat, but it is still quite tasty.
- Additional Ingredients. Every southern family has their own personal touch to pimento cheese. Some I've learned are yellow mustard, dash of sherry, garlic powder, onion powder, grated vidalia onion, cream cheese, paprika, jalapeno pepper, dry mustard and green onion. Feel free to add your favorite flavors.
Serving Pimento Cheese
Pimento cheese spread is great as a simple appetizer, snack or party food served with Ritz crackers or club crackers. It's perfect on another icon southern dish, fried green tomatoes.
Use it to make pimento cheese sandwiches on simple white bread, grilled cheese sandwiches, or as a general condiment. I love it for topping my burgers!
Or give my recipe for pimento cheese jalapeno poppers a try. These are the perfect appetizers or party food!
Storage Information
Store pimento cheese in the refrigerator in a sealed container. It will last a week. You can also freeze pimento cheese for up to 3 months, but this may affect the texture.
That's it, my friends. I hope you enjoy my pimento cheese recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you're making it your own. And how you're serving it!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pimento Cheese Recipe
Ingredients
- 1-1/2 cups shredded white cheddar cheese
- 1-1/2 cups shredded yellow cheddar cheese
- 4 ounces cream cheese softened
- 1 4- ounce jar diced pimentos drained
- 1/3 cup mayonnaise Duke's Mayo is a southern classic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic optional, my personal addition
- 1/2 teaspoon cayenne powder or to taste - use paprika for a milder version
- Salt and pepper to taste about 1/2 teaspoon each
- Dash of hot sauce optional - Crystal or Tabasco are great here
Instructions
- Gently stir together the cheddar cheeses, cream cheese, pimentos, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
- Fold the mixture gently to combine until uniform.
- Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference.
- Refrigerate in a sealed container at least 1 hour before serving to let the flavors develop.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/26/23 to include new information and video. It was originally published on 4/7/21.
Paula says
Hey y’all! Just wondering if y’all ever tried habanero super sharp cheddar cheese? We love ❤️ that in pimento cheese! I would add reaper pepper and scorpion pepper to it also (Honeybuns does not like super hot ). We thank y’all and God Bless!!
Mike Hultquist says
Yes, I actually LOVE making this with spicy cheeses. PERFECT for this!
Gheorghe says
Tres deliceuxe !Merçi
Donna Wright says
Don't tell your wife, I'm absolutely in love with you & your recipes!
Mike Hultquist says
Haha, glad you're enjoying the recipes! =)
James Messenlehner says
I added 1/2 tsp freshly minced scorpion peppers in place of the hot sauces and cayenne and let it set overnight for the heat to meld throughout the mixture. It became a hit at our hot pepper night at the club. Thanks for the recipe
Mike Hultquist says
Outstanding! I need a Hot Pepper Night!
Rhonda says
My husband always wanted pimento cheese, but there was so much "junk" in the store bought kind, we never purchased it. I saw your recipe and made some. Needless to say, he gets pimento cheese any time he asks for it because its delicious and so easy to make. Thank you so much.
Mike Hultquist says
So great to hear, Rhonda! We all need more pimento cheese in our lives! Glad he enjoyed it. =)
Marnie Hamber says
Hi,
Wondering if I can use fresh pimento peppers instead of canned.
We had an exceptional hot summer , live on Vancouver Island, BC., so we have an abundance of peppers this year. So glad I stumbled across your website.
Cheers, Marnie
Michael Hultquist - Chili Pepper Madness says
Hi, Marnie. Yes, you can use fresh. No problem! Enjoy!
Susan PateLeitz says
This is awesome! We just tried it and love it! Your recipe is almost dead-on to the pimento cheese my mother made so many years ago. And I have varied from that recipe a little. I use both white and yellow sharp cheese, Duke's mayo and I season mine with a cajun season blend and course ground black pepper. It's a favorite at our house. But the hubs loved yours, so we may have a new favorite! Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it, Susan!
Hollis Ramsey says
I’m going to make open-faced sandwiches with it, on griddle-toasted ciabatta and/or sourdough. I use Kewpie mayo — you would love it, Mike, I promise. Also, smoked paprika, Franks hot sauce, + a sprinkle of a different spice mix on top of each open-faced sammie: Ethiopian Berbere, Jamaican Jerk, Ras el Hanout, Perfection, and good ole Can of Whoopass (all from Teeny Tiny Spice Company). It’s so versatile, all of your suggestions sound fantastic! I’m very excited about this simple yet flexible recipe. Thanks so much!
P.S. The Five-Minute One-Bowl Arugula Salad from Alex Guarnaschelli’s Cook with Me cookbook will be PERFECT alongside! (That’s the recipe that made me buy the cookbook!)
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful! Enjoy, Hollis!
Anthony Bucci says
Thanks for sharing! Looks delicious!
Catherine Lee says
Excellent and also makes a mean, delicious grilled cheese sammie! I put some extra hot sauce in, soooo delicious !
Michael Hultquist - Chili Pepper Madness says
Yaasss! I totally agree. Need a pimento cheese sammich!
Ramya says
will be making this soon can i use vegan cheeses and mayo instead as am a vegan looks perfect for my snacks will tag you on twitter if i make this Thanks Ramya
Michael Hultquist - Chili Pepper Madness says
Give it a try, Ramya, and let me know how you like it.
col says
we have a (sort of) similar thing over here dubbed 'savoury cheese' which is almost this but not. unsure why it's called that as 'sweet cheese' isn't exactly a thing/ hadn't heard of pimento cheese until now.
your does appear nicely decadent however and will be added to the list of things to make.
great photography as always.
keep them coming.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Col. Definitely decadent!