How To Make Pimento Cheese
Inside: How to make pimento cheese that’s perfectly blended using an everyday household appliance and the unexpected secret ingredient that makes this easy cheese spread unique.
If you’ve ever wondered how to make pimento cheese that actually stands out, this is the version to try. It’s creamy and classic at first bite, with a flavor and not-so-subtle kick you’ll notice. This is the kind of cheese spread that belongs on a snack board, is demolished on game days, and can be made ahead for easy entertaining. Make a batch today.
Pimento cheese is one of those unassuming cheese spreads that no one thinks about until it’s sitting right in front of them and they can’t stop eating it. It’s creamy, sharp and pure bliss on a Ritz.
But this isn’t just a dip. A good pimento cheese recipe earns its keep by doing double (or triple) duty. Slather it on sandwiches, melt it onto burgers, or fold it into mac and cheese for an instant Southern upgrade. It brings a bold, savory flair that’s both familiar and indulgent without much effort.
As a Southern home cook, I lean into homey snacks and spreads like this, from my Homemade Deviled Ham Spread (Ham Salad) to piquant Horseradish Cheese, we love to spread them on crostini and sandwiches and drag crudité like celery and carrots through the creamy spreads. This pimento cheese recipe is no exception – crossing boundaries with aplomb.
Why this recipe works:
- Two types of cheese–Sharp cheddar cheese adds a tangy robust flavor while cream cheese keeps it smooth and creamy.
- An electric mixer makes it smooth–and blends evenly. The power of a hand or stand mixer combines the cream cheese, mayo, and seasonings into a smooth, emulsified blend, ensuring the flavors are evenly distributed.
- Spices that pop–using a Cajun or Creole spice blend creates layers of flavor that take the flavor up a notch and set this pimento cheese recipe apart from others.
Ingredients:
- Sharp Cheddar Cheese–I recommend using a block of cheddar and grating it yourself. Pre-shredded cheeses often contain anti-caking agents and tend to be less moist than a freshly grated blocks. I’ve made mine using Tillamook, Sargento, Cabot and KerryGold. They all work well.
- Cream Cheese–Use full fat cream cheese for the best flavor.
- Mayonnaise–It’s best to use full-fat mayo; we prefer Duke’s mayonnaise, but Hellman’s is a good alternative.
- Creole or Cajun seasoning–I use my Authentic Creole Seasoning for this recipe, but you can also use a store-bought spice blend. Other spice blends may have different salt levels, so start by adding half the amount and taste it to see how salty it is before adding more. You may need to adjust to your tastes.
- Diced Pimento Peppers–(a.k.a. pimenton or pimiento) find them near the pickles and olives at the market.
Step-by-step instructions:
- Grate the cheddar cheese using the large holes on a box grater. Set aside.
2. Add the softened cream cheese, mayonnaise and spices to a large mixing bowl.
Use a hand mixer to blend the ingredients until well combined and very smooth. Use a rubber spatula to scrape down the sides of the bowl to ensure it’s evenly mixed.
4. Add the grated cheddar cheese to the cream cheese mixture.
5. Beat the cheddar into the cream cheese mixer using a hand mixer. Scrape down the bowl to ensure it’s evenly blended.
6. Drain the jar of pimento peppers in a mesh strainer, then dry them in a bundle of paper towels until the moisture is gone.
7. Add the dried pimentos to the mixing bowl.
8 . Use a spatula to fold the pimentos into the cheddar and cream cheese mixture. Stir well until evenly combined.
9. For the best flavor, cover and refrigerate the pimento cheese for several hours or overnight.
Pro-Tips:
- The cream cheese will blend more smoothly if it’s at room temperature. Take the cream cheese out of the fridge half an hour to an hour before starting.
- I recommend sharp or extra-sharp cheddar cheese. Mild cheddar will work, but it’s not as flavorful.
- Avoid pre-shredded cheese–the flavors aren’t as pronounced.
- Some recipes use a food processor to blend the cheeses, but I find it can break down the mixture too finely. I recommend using a hand or stand mixer. You can also make the pimento cheese by hand; it just takes a bit longer.
Swaps and Variations
- For a more traditional pimento cheese recipe, skip the spice blend and add 2 teaspoons of Worcestershire sauce and a teaspoon of Dijon mustard or one-half to three-quarters of a teaspoon of Coleman’s Dry Mustard.
- For more heat, roast 2 whole jalapeños in a 400°F oven for 15-20 minutes or until the skins are blackened and the flesh is soft. Place the peppers in a bowl covered with cellophane to cool to room temperature. Remove the skins and seeds and finely dice them. Add the minced hot peppers to the cream cheese mixer for Jalapeño pimento cheese.
- Add ⅓ cup sweet onions, finely minced, for more flavor and texture.
Make ahead:
- The flavor of homemade pimento cheese gets better if you let it rest; I recommend making it several hours or even days ahead to allow the flavors to marry.
Storage:
- Store the pimento cheese spread in a serving bowl, covered with plastic wrap or in an airtight container in the refrigerator.
Freezing:
- You can freeze the cheese spread for up to 2-3 months; however, freezing may cause the texture to become watery (from pimentos) or grainy.
- Defrost the spread in the refrigerator and stir well to reincorporate any liquid that weeps from the peppers.
FAQs
Pimentos are heart-shaped cherry peppers, which have more flavor than heat; consequently, they have a very low ranking on the Scoville scale. They can be used fresh, but are more readily available pickled. You might be more familiar with them as the little red pepper stuffed inside Spanish olives.
Roasted sweet bell peppers are a good substitute if you can’t find pickled pimentos.
Uses for this pimento cheese recipe:
- A simple pimento cheese sandwich slathered between two slices of bread; it’s pure Southern comfort.
- As a spread with crackers and crudité.
- Use instead of mayonnaise in a sandwich or wrap.
- Stuffed into a burger for the ultimate Southern juicy Lucy or as a topping for smash burgers.
- An omelette filling.
- For the ultimate grilled cheese sandwich.
More easy appetizer spreads you might like:
- Horseradish Cheese (flavored cream cheese)
- Florida Style Smoked Whitefish Dip
- Salmon Ball with Everything Bagel Seasoning
- Creamy Tuscan White Bean Dip
- Southern Deviled Ham
Pimento Cheese Recipe
SPECIAL EQUIPMENT:
- hand mixer or stand mixer
INGREDIENTS:
- 8 ounces sharp cheddar cheese
- 4 ounces block cream cheese at room temperature
- ½ cup mayonnaise we like Duke's or Hellman's
- 4 teaspoons Creole seasoning
- 4 ounces diced pimentos
DIRECTIONS:
- Grate 8 ounces sharp cheddar cheese on the large holes of a box grater. Set aside.
- Combine 4 ounces block cream cheese with ½ cup mayonnaise and 4 teaspoons Creole seasoning. Use a hand mixer to beat the ingredients on low speed, then raise the speed to medium and finally high, until the cream cheese is completely smooth and blended with the other ingredients and the mixture is creamy.
- Add the cheddar cheese and beat on medium to high speed for about one minute until combined.
- Drain 4 ounces diced pimentos in a mesh strainer, then turn out the peppers onto 2-3 paper towels. Blot the peppers dry to remove as much excess moisture as possible.
- Add the pimentos to the cheese spread, then fold them in with a rubber spatula until thoroughly blended.
- Transfer the cheese to an airtight container and refrigerate for several hours or overnight to allow the flavors to marry. Serve with crackers, crudité or as a spread for sandwiches and burgers.
RECIPE VIDEO:
NOTES:
- The flavor of homemade pimento cheese gets better if you let it rest; I recommend making it several hours or even days ahead to allow the flavors to marry.
- Store the pimento cheese spread in a serving bowl, covered with plastic wrap or in an airtight container in the refrigerator.
- You can freeze pimento cheese for up to 2-3 months; however, freezing may cause the texture to become watery (from pimentos) or grainy.
- Defrost the spread in the refrigerator and stir well to reincorporate any liquid that weeps from the peppers.
NUTRITION:
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I will definitely try this one..
Thank you for sharing
Love this! It’s sooooo good. How long can I keep it in the refrigerator?
It should keep for 5-7 days.
I’ve never had this kind of pimento cheese. I cant wait to try it.
Love that hint of spice from the cayenne pepper! Forget about spreading, I’ll be eating this by the spoonfuls!
Pimento cheese is the best! I could eat it on everything!
Ah I have to mak this tonight! I never ever had pimento any way except inside the olives – but this makes me CRAVE them either way. Good job!
This recipe reminds me of the pimento cheese I had when living in North Carolina! Thank you for the detailed steps and flavorful ingredients.
This is outstanding. I LOVE pimento cheese as a spread on so many things. BIG flavor. Extra pimentos and cayenne for me!
I know — it’s so good! Yes, you can have extra pimento and cayenne!