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
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.
Kate, this is a wonderful recipe, and so delicious. It hit all my spots, and brought back happy memories of my mom (long gone now) making pimento cheese for a family picnic. I’ve made your recipe (and doubled it) several times and shared it with family and friends who loved it! As a side note, I’ve even tucked some of it in homemade bread dough to make a cheesy artisanal loaf of bread. Thank you so much for creating and sharing this awesome recipe. I’m sorry it took me so long to post this!
I made this a couple times last summer and we really enjoyed it. I just made it again for macaroni and cheese and dialed up the heat level a bit. It was so delicious!!!
That’s great to hear, Maria!
My mother used to use a manual meat grinder to make her pimiento cheese. It made a great texture. For those wondering about finding pimientos, they’re in the canned food section in small glass jars.
Delicious! I used jarred minced jalapeños, doubled to 2 tbsp and Hellman’s mayo, otherwise exactly as the recipe stated. Easy to make and tastier than store-bought.
C & K,
Thanks for the recipe! Made it 5/11/22. I added a bit more black pepper, Cayenne pepper, and used celery salt. Oh, I also add a heavy pinch of sugar. I find that a bit of sugar rounds everything out. So good on crackers, celery, and baked potatoes.
Steve from Oxford, OH
Great to hear, Steve! Thank you for taking the time to let me know what you thought.
I just made your pimento cheese and I am going to have to make another batch right away because my husband and I have eaten most of it. I think that should tell your readers that this is so much better than that jarred stuff in the grocery store. I am always looking for a snack that has taste and beguiles the eye. This is a sublime spread. Thank you!
I love that! Thank you for your review, Rebecca.
Our newest addiction is grilled pimento and cheese with strawberry pepper jelly. So, so good.
I absolutely love this recipe! I’m a huge fan of pimento cheese, and this is one of the best. I’ve made this before as a dip for fight night with the guys, and it’s a huge hit. I’m making it again as a stuffing for my version of a Texas Twinkie; a jalapeño stuffed with chorizo, this pimento cheese, wrapped in bacon, and grilled. Should be a knockout!
Thank you for sharing, Dave! I appreciate your review.
This is an excellent recipe. Pimento cheese is indeed a Southern staple. It is one of the few sandwiches you can get at the Masters. I could not bring myself to use a mixer. My mother, who would have been the same generation as your grandmother, used a fork. I’m certain that’s the way God meant for it to be done.
I agree. Mash with a long tined fork in a flat bottom bowl. It’s sooo good.
Completely agree with using a fork vs. a mixer – it should have some texture of the grated cheese vs. being super smooth. My grandmother – born pre 1900 – would also agree.
I’ve never tried this with cream cheese before but it turned out deliciously. Even my picky 9 year old son liked it! It’s so good melted in a sandwich with toasted bread and sunflower shoots.
Hooray! That’s great to hear, Rene.
My first time making homemade pimento cheese. Wonderful recipe! Just the right amount of spices. I did omit the jalapeños but I might try it next time with it. Perfect without it though. Thank you so much for sharing this! I have a whole new appreciation now for shredding my own cheese. Superb taste.
I’m so glad you enjoyed it, Kathy! Thank you for taking the time to review.
I used 8 oz whipped cream cheese. Turned out Devine,
I have fresh pimento peppers. Can I use them without roasting?
Hi Jackie, I haven’t tried it. Let me know if you do!
Hi Jackie! I have red pimentos growing in my garden and I was wondering if you tried fresh in your mix and how you liked it?
Thanks for this recipe. Just sampled the spread. Soooo delicious!
Definitely going in our recipe file !
My father-in-law had pimento cheese on his grocery list for two months, but our local grocery stores don’t sell it.
He doesn’t like hot spices, so no cayenne, no jalapeño.
Will let you know how he likes it.
Question: Does this store well, frozen?
PS: Used reduced fat cream cheese for this batch.
Hi John, I don’t recommend freezing dairy. I’m glad you enjoyed this recipe!
I agree with Kate — DON’T freeze it. I tried to last summer when I made too much, and when I thawed it, it had this gross grainy texture. I tried to eat it anyway, but ended up throwing it away :-( Now I make a half batch if I don’t have enough folks around to help me eat it. Today I roasted, peeled and diced a red pepper, and put it all in my half-batch, and it is DE-LISH-OUS!
Hi Kate,
Several couples are throwing a dinner party to benefit our local 4-H and it has a southern theme. None of us had ever had pimento cheese so I decided to try it. It was a big hit! One friend even made some saltine crackers with spices that we spread it on and that made it even better. Thanks for all of your great recipes!
Great to hear, Mary! I appreciate you taking the time to review.
I made this with Chipotle peppers because I was out of pimentos. It was outstanding the perfect sweet to heat ratio. It might just be the best spread I’ve ever had. Can not wait to make it the regular way next time!
Blue plate is southern standard
This pimento cheese recipe is delicious! It’s got the perfect amount of bite, sweetness and heat. The consistency is perfect, too. I’ll definitely be making this again and again.
Love to hear that, Cheryl! I appreciate your review.
Strangely enough, I have always wondered what pimento cheese is after watching Better Caul Saul – fans will know that this is Mike Ehrmentraut’s sandwich of choice! I decided to have a look and found this recipe and can confirm it is really delicious. I had it with Brunswick ham on a freshly baked baguette for lunch today. Thank you so much for sharing, Kate! (Now I have to find out how Gus Fring makes his Chilean fish stew…)
Mine turned out really thick what can I do to make it more spreadable?
Hi Angie, It is a thicker dip. I don’t have great advice without changing the recipe. Sorry!
I’ve never seen pimento cheese made as a dip but rather a spread. So it would be thicker to put on bread or crackers.
More mayo and or more peppers
where do you buy pimento peppers?
Hi! You should be able to get them at your local grocery store. I haven’t had issues finding them.
This recipe is phenomenal!!! I loathed pimento cheese when I was a kid, but a recent trip to South Carolina has made me fall in love with homemade pimento cheese, and yours definitely didn’t disappoint!
I’m glad you love it, Misty!
I made this and it is soooo good! Being a southern girl I sometimes crave pimento cheese (especially in a grilled pimento cheese sandwich). I don’t like all the junk and bad oils in commercial so I wanted to make my own. This recipe is easy and delicious. Will be making this quite often I’m sure. Oh and hubby loved it too!
Thank you for sharing, Pam! I appreciate your review.
It’s Super Bowl Eve, and I couldn’t wait ;) We had a toasted pimento cheese sandwich with a sliced Pink Lady apple for lunch. I had 4 oz cream cheese left over from making your Butternut Squash Mac & Cheese last weekend (*heavenly *) and added about a tsp Worcestershire sauce from a Southern Living pimento cheese recipe I’ve used for several years. My husband and I thought yours was outstanding! This evening he’s a guinea pig for your Mexican Street Corn. Your descriptions of your recipes make everything sound scrumptious, Kate. Thank you!
Sounds delicious, Sooz! Thank you for sharing how you served this.
Great recipe. I used roasted red peppers instead of pimentos and also threw in some halved green olives (with pimentos). And I also sprinkled in some smoked paprika instead of cayenne. Right now I’m eating some of this cheese spread on crackers with a bread and butter pickle on top. So yummy!
Thank you, Melanie! I appreciate your review.
If you want to kick up the spice, replace the cayenne with habanero chili powder and maybe use a little chopped habanero in place of the jalapeno. It really gives the cheese a nice, assertive bite.
Made this today , it is wonderful just like the recipe !
I divided it and made one half adding some dry ranch seasoning, only because I am such the ranch lover
It really is delicious both ways .
Your video says “how to make pimento cheese”, but it’s a soup how to…
Hi Gary! Not all my recipes have videos yet. I hope you tried it and enjoyed it.
So sorry to hear that Cookie has left for her final journey, she will be meeting so many special new furry friends. Know that she will be running, jumping, and once again enjoying her life but now she will be pain-free. Thanks for the pimento cheese spread recipe, sounds like just the one I’ve been looking for, and I’ll be sure to reply with a review. I may have been born in the north, but have been southern for many years, Key West is my Happy Place! Ruth
I missed pimento cheese so much. I used to eat it when I was in Singapore with my friend who is working with a French family.
I found it so good and yummy.
Thanks for sharing your recipe. More power to your career.
I’m glad you loved it, Honey!
This is absolutely delicious! Better than the popular southern store brand!
I’m excited you love it, Sg! Thank you for your review.
Made exactly as posted and it was very tasty. I made it to mix it in with some chopped cooked chicken for a yummy chicken salad sandwich, but I’m not sure there will be any left as I wont stop eating it right out of the bowl.
I’ve been known to add a teaspoon of spicy ranch dip mix powder instead of the other spices, and get lots of compliments!
Great to hear, Liza! I appreciate your review.
Why does the shopping list show 1/2 pound sour cream but the printable recipe does not? Thanks
Hi Debbie, it’s listed in the printed version as well :)
Delicious!! Made it numerous times. No pimento I used stuffed green olives. Great!! Daughter added bacon bits. That’s good too!! So easy and always have ingredients on hand.
I love that! Pimento cheese anytime. Thank you for sharing, Gloria.
Great recipe. If anyone is wondering, 2 cups of grated sharp cheddar weighs about 187 grams by my measurement. Made this for party snack sandwich bites. Thanks!
Hi Marshall, I don’t have the metric conversions. Sorry!
I graded my cheese using the large hole on my box greater and I don’t like it! I like for my cheese to be finer! I’ve never used cream cheese in pimento cheese before but I did this time and I kind of like it and will probably use it again but will great my cheese on a finer grater. Thank you for sharing.
You’re welcome, Batbars! I’m glad you enjoyed it.
We just made this using fresh pimento peppers found at Farmer’s Market that my husband roasted on grill. We halved the cheese with a smoke cheddar from Farmer’s market and used a serrano pepper instead of jalepeno. It was fantastic! Thank you so much for sharing your recipe. I have only tasted one pimento cheese I enjoyed at a gastropub and this one was even better.
You’re welcome, Lee! Thank you for your review.
This was so easy to make and is delicious. I did add 1 more teaspoon of Mayo and just a dusting of lemon zest. Very light on the cayenne pepper. It was perfect!!
Wonderful to hear, Suzanne!
Can this pimento cheese be frozen?
I haven’t tried it, so I can’t say for sure. Sorry!
This is exactly what I like in a pimento cheese. I followed the recipe as written using roasted red peppers and I skipped the salt. Delish!
Try celery salt.
2nd time to make it. I love it! Never made from scratch before 1st time but will never buy store bought again
Thanks!
OMG!!!! I made this tonight, minus the spice and it was PERFECT!!!! I will be making this from now on. Thank you so much for the great recipe!!!
You’re welcome, Jessica!
Excellent recipe-thank you so much! Even my picky husband likes it but had to omit the jalapeños for his taste.
Thank you for sharing, Janet! I’m happy to hear he enjoyed it.
I just made this as a little birthday surprise for my son, who lived for many years in the south. Definitely not something that we can find in our part of the United States. It turned out great, and I know he’s going to love it!
I live in CA, but grew up in LA, so every get together folks were excited by what new dish I’d bring. One night I decided on pimento & cheese tea sandwiches. I one went anywhere near them. The host asked why her party? lol! I told her to taste one bite. Within an hour a huge platter of 80 or so were gone and I had to write down the recipe on her computer and print it out, there were so many requests. It was the first time the over 60 guests had ever tried it!
When I was young, in the 1970’s, my Mother regularly bought the small glass jars of Kraft Pimento Spread – we had a whole set of juice glasses from the glass jars that it came in! A few years ago, I realized that I had not had any of this for years so went looking for it. Although it still seems to be available in the US, it is not to be found here in Canada, unless you want to pay a HUGE amount for it on Amazon, so I looked for a recipe online and found yours. I made some today (I omitted the jalapeños because I am not much of a “hot pepper” person) and it came out exactly like the Kraft product my Mom used to buy. Thanks so much for this recipe!!!
You’re welcome, Diana!
I made this pimento cheese recipe today… DELICIOUS !!
I’m also “Mimi” and the kids love to come eat pimento cheese when I make it. This will be my go to recipe from now on.
Thank you for sharing.
You’re welcome, Michelle!
Hi! How many ounces of cheddar cheese blocks in order to yield 2 cups shredded??? I’m surprised I’m the first person to ask this question.
HI Lauren, In previous recipes it’s roughly 1 8oz block of cheese.
I’m a Montana boy, but my mother was from Mississippi and we grew up loving pimento cheese. I’m SO glad to have discovered this recipe. It’s the best ever! I love the spices (and used a seranno).
Thank you for sharing, Scott!
I made this pimento cheese recipe for the second time yesterday. It is delicious! The first time I omitted the cayenne pepper, but added it this time, and it was even better! Thanks for the recipe!
WOW!!! Huge hit with the family. Will be making again for Super Bowl. Thanks for sharing your recipe.
Have made this many times. I add chopped onions and sweet pickle relish. Also I add whipped cream cheese. Delicious