Pimento Cheese Recipe

5 from 9 votes

Making Southern pimento cheese is quick and easy using an electric mixer and this recipe makes a smooth, creamy spread that's perfect for snacking, topping sandwiches and more.

Course Appetizer

Cuisine Southern

Keyword cheddar cheese, pimento

Dietary Restrictions Gluten-Free, keto, Low-Carb, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 116.45kcal

Author Lisa Lotts

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

Instructions

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.

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