Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz sharp yellow cheddar, block, shredded (about 2 cups)
- 4 oz extra-sharp white cheddar, block, shredded (about 1 cup)
- 4 oz cream cheese, softened (half of an 8-oz block)
- 1/2 cup full-fat mayonnaise (Duke’s or similar)
- 1 (4-oz) jar diced pimentos, well-drained (about 1/2 cup)
- 2 tbsp pimento brine or dill pickle juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon or yellow mustard
- 1/4 tsp each: garlic powder, onion powder, smoked paprika
- 1/8–1/4 tsp cayenne pepper, to taste
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp kosher salt, to taste
- 2 tbsp very finely grated yellow onion or 1 green onion, minced (optional)
- 1 small jalapeño, seeded and minced (optional, for heat)
Do This
- 1. Soften cream cheese, drain and pat dry the pimentos, and hand-shred both cheeses.
- 2. In a bowl, whisk cream cheese, mayonnaise, pimento brine, Worcestershire, mustard, and all spices until smooth and creamy.
- 3. Fold in shredded cheeses, pimentos, onion (if using), and jalapeño (if using) until evenly combined but still a bit chunky.
- 4. Taste and adjust salt, pepper, and cayenne; add a splash more brine or mayonnaise if you want a looser, creamier spread.
- 5. Cover and chill at least 1 hour so the flavors meld and the texture firms slightly.
- 6. Serve with crackers and fresh veggies, or spread thickly on slider buns for mini sandwiches.
Why You’ll Love This Recipe
- Classic Southern flavor: creamy, tangy, and just sharp enough from the cheddar.
- Customizable heat level so everyone at the table is happy, from mild to fiery.
- Make-ahead friendly: tastes even better after a night in the fridge.
- Perfect for parties: serve as a dip, a spread, or stuffed into slider buns.
Grocery List
- Produce: Small yellow onion or green onions, jalapeño (optional), fresh herbs for garnish (such as chives or parsley, optional)
- Dairy: Block sharp yellow cheddar, block extra-sharp white cheddar, cream cheese
- Pantry: Mayonnaise, jarred diced pimentos, Worcestershire sauce, Dijon or yellow mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, kosher salt, crackers, slider buns, raw veggies for serving
Full Ingredients
Pimento Cheese Spread
- 8 oz sharp yellow cheddar cheese, block, hand-shredded (about 2 firmly packed cups)
- 4 oz extra-sharp white cheddar cheese, block, hand-shredded (about 1 firmly packed cup)
- 4 oz cream cheese, softened to room temperature (half of a standard 8-oz brick)
- 1/2 cup full-fat mayonnaise (Southern-style brands like Duke’s are classic)
- 1 (4-oz) jar diced pimentos, well-drained and patted dry (about 1/2 cup)
- 2 tbsp pimento brine or dill pickle juice, plus more to taste for thinning
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon or yellow mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8–1/4 tsp cayenne pepper, to taste (start with 1/8 tsp for mild)
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp kosher salt, to taste (start with 1/4 tsp, then adjust)
- 2 tbsp very finely grated yellow onion or 1 green onion, very finely minced (optional but recommended for classic flavor)
- 1 small jalapeño, seeded and minced (optional, for extra heat)
For Serving (Choose Your Favorites)
- Buttery crackers or saltines
- Wheat or multigrain crackers
- Celery sticks, carrot sticks, cucumber rounds, and halved mini sweet peppers
- Soft slider buns or mini brioche rolls
- Toasted white bread or baguette slices
- Crisp bacon, sliced tomatoes, and lettuce for pimento cheese BLT-style sliders (optional)
Step-by-Step Instructions
Step 1: Prep the cheeses and vegetables
Set the cream cheese out on the counter for 20–30 minutes so it softens and is easy to mix. While it warms up, drain the jar of diced pimentos very well. For the best texture, spread them on a paper towel and gently pat them dry to remove excess moisture.
Using the large holes of a box grater, hand-shred the sharp yellow cheddar and extra-sharp white cheddar. Avoid pre-shredded cheese, which is coated in anti-caking agents and will not blend as smoothly. If using yellow onion, grate it on the small holes of the grater to get 2 tablespoons of very fine pulp. If using green onion instead, mince it as finely as you can. Seed and mince the jalapeño if you want some heat.
Step 2: Make the creamy base
In a medium mixing bowl, add the softened cream cheese and mayonnaise. Using a sturdy spoon, silicone spatula, or a hand mixer on low speed, beat them together until completely smooth and no lumps of cream cheese remain.
Add the pimento brine (or pickle juice), Worcestershire sauce, and Dijon or yellow mustard. Sprinkle in the garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and 1/4 teaspoon of kosher salt. Mix again until the mixture is creamy, smooth, and evenly tinted a light orange from the spices and brine.
Step 3: Fold in the cheeses and pimentos
Add the shredded yellow cheddar and white cheddar to the bowl. Using a spatula or wooden spoon, gently fold the cheeses into the creamy base until they are evenly coated but still fluffy. You are aiming for a mixture that holds its shape but is not overly stiff.
Next, add the drained and dried diced pimentos, the grated or minced onion (if using), and the minced jalapeño (if using). Fold everything together just until well distributed. The mixture should look generously studded with red pimentos and flecks of green and should be creamy but still a bit chunky; you do not want to overmix into a paste.
Step 4: Taste and adjust the flavor and texture
Taste a small spoonful of the pimento cheese. Adjust the seasoning to your preference: add more salt if it tastes flat, another pinch of black pepper for depth, or a bit more cayenne for heat. If you like a tangier flavor, add up to 1 additional tablespoon of pimento brine or pickle juice.
Check the consistency: if it feels too thick or dry, stir in 1–2 tablespoons more mayonnaise or a little extra brine, a teaspoon at a time, until it is spreadable and creamy but not runny. Keep in mind the mixture will firm up slightly once chilled.
Step 5: Chill to meld the flavors
Scrape the pimento cheese into a serving bowl or a covered container, smoothing the top. Cover tightly with a lid or plastic wrap. Refrigerate for at least 1 hour, and ideally 2–4 hours, before serving. This resting time allows the flavors of the cheese, pimentos, and spices to blend and deepen, and the texture becomes perfectly scoopable.
If you prefer a slightly looser spread for dipping, remove it from the refrigerator 15–20 minutes before serving to soften a bit at room temperature, then stir once more to re-fluff.
Step 6: Serve it up Southern-style
To serve as a spread or dip, transfer the chilled pimento cheese to a clean serving bowl. Swirl the top attractively with the back of a spoon and garnish with a light sprinkle of smoked paprika, a few extra diced pimentos, and finely chopped chives or parsley, if you like. Arrange crackers and fresh cut veggies around the bowl.
For sliders, lightly toast slider buns or mini rolls. Spread a generous layer (about 2–3 tablespoons) of pimento cheese on the bottom half of each bun. Add optional crisp bacon, fresh tomato slices, and lettuce for a pimento cheese BLT slider, then cap with the top bun. Serve immediately while the cheese is still cool and the buns are slightly warm.
Pro Tips
- Use block cheese only. Hand-shredded cheddar melts into the creamy base much more smoothly than pre-shredded cheese, which can make the spread grainy.
- Drain pimentos thoroughly. Excess liquid will water down the spread. Pat them dry on paper towels until they no longer look glossy and wet.
- Control the heat. Start with a small amount of cayenne and jalapeño, then add more to taste. It is easy to add heat but impossible to take it away.
- Adjust thickness to your use. For a sturdy sandwich spread, keep it thicker. For a dip, loosen with an extra tablespoon or two of mayo or brine.
- Let it rest. Pimento cheese tastes best after at least a few hours in the refrigerator, or even overnight, as the flavors meld and mellow.
Variations
- Smoky bacon pimento cheese: Stir in 4–6 slices of crisply cooked, crumbled bacon and increase the smoked paprika to 1/2 teaspoon. This is perfect for slider fillings or topping burgers.
- Extra-spicy version: Double the cayenne, keep the seeds in half of the jalapeño, and add a splash of your favorite hot sauce. Taste as you go so it does not become overwhelming.
- Lighter, tangier twist: Replace 1/4 cup of the mayonnaise with 1/4 cup plain Greek yogurt and add 1–2 teaspoons of fresh lemon juice for a brighter, slightly lighter spread.
Storage & Make-Ahead
Store leftover pimento cheese in an airtight container in the refrigerator for up to 5 days. Stir well before serving again, as some separation may occur. Do not leave the spread at room temperature for more than 2 hours for food safety. This recipe is excellent for making ahead: prepare it 1 day before your event to allow the flavors to fully develop. Freezing is not recommended, as the texture of the cheese and mayonnaise can become grainy and separated once thawed.
Nutrition (per serving)
Approximate values per 1/4 cup (about 4 tablespoons): 160 calories; 15 g fat; 2 g carbohydrates; 6 g protein; 0 g fiber; 1 g sugar; 260 mg sodium. Actual values will vary based on the brands of cheese, mayonnaise, and other ingredients you use, and on any optional additions.
