Pimento Cheese
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Pimento cheese is the ultimate Southern spread—tangy, creamy, a little spicy, and absolutely crave-worthy. Made with freshly shredded cheese, real mayo, and just the right kick, this homemade version is way better than store-bought. Perfect for spreading, dipping, or sneaking by the spoonful.
If you grew up in the South, chances are pimento cheese was a fridge staple—spread between slices of white bread for lunch, dolloped onto Ritz crackers at family gatherings, or slathered on a burger at a backyard cookout.
I grew up in Northern Virginia—pretty much the only part of the state that isn’t considered the South—but I’ve always had a soft spot for Southern food. And pimento cheese, often called “the pâté of the South,” is one of my favorites.
Made with sharp Cheddar, mayo, cream cheese, and jarred pimentos, it’s the kind of spread that wins people over fast. It’s perfect for parties, but honestly, you don’t need a special occasion—you’ll love having a jar tucked in the fridge for everyday snacking.
Looking for more party dip recipes? Try my whipped feta dip, beer cheese dip, and French onion dip—all perfect for gatherings, game days, or whenever you need a little something to share.
“I will never buy store bought again. Oh, my was this fun to make and DELICIOUS.”
What You’ll Need To Make homemade Pimento Cheese
- Cream Cheese: Serves as the creamy base that binds all the ingredients together, ensuring a smooth and spreadable consistency. Be sure it’s a room temperature for easy mixing.
- Mayonnaise: Contributes creaminess and imparts a rich, slightly tangy flavor. It’s crucial to use a good quality brand, such as Hellmann’s, Duke’s, or Best Foods.
- Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These seasonings provide depth, savory flavor, and a subtle kick.
- Sharp Cheddar Cheese: Lends a bold and tangy flavor. A good supermarket brand like Tillamook or Cabot is fine. Grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together.
- Diced Pimentos: Adds a sweet and tangy flavor, a pop of color, and a slightly chunky texture. Find them in the supermarket near the pickles, olives, and capers. Some stores may also stock them in the canned vegetable aisle, alongside items like artichokes and roasted red peppers.
- Jump to the printable recipe for precise measurements
step-by-step How to make pimento cheese spread
I think it’s easiest to make old-fashioned pimento cheese from scratch in a food processor. But if you don’t have one, no worries, you can easily make it in a mixer or by hand. So grab all your ingredients, and let’s make the best pimento cheese recipe ever!
Step 1: Combine the Ingredients. Add the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper to your food processor bowl. It should be fitted with the steel blade for mixing.
Step 2: Blend to Smooth. Process the mixture until it’s smooth and evenly combined. Remove the blade and use a spatula to scrape any of the mixture on the blades back into the bowl.
Step 3: Grate the Cheese. You can do this by hand or grate it straight into the food processor bowl. If using the food processor, swap to the grating attachment and cut the cheddar cheese into pieces that will fit into the feed tube. Then, with the machine running, add the cheese to the feed tube until it is all grated in.
Step 4: Mix the Pimento Cheese Ingredients. Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos.
Step 5: Mix and Adjust For Flavor. Stir everything together to combine. Taste and adjust the seasonings to your own tastes.
Step 6: Serve. Enjoy your pimento cheese dip with crackers or crudités and enjoy! If you have leftovers (or just want to make it ahead), the dip will keep in a jar or airtight container in the refrigerator for up to a week. I do not recommend freezing it.
More Dips & Snacks You May Like
Pimento Cheese
This zesty, creamy pimento cheese is the homemade Southern classic you’ll want to put on everything.
Ingredients
- 1 (8-oz) package cream cheese, at room temperature
- ½ cup mayonnaise, best quality such as Hellmann's or Duke's
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
- 1 (4-oz) jar diced pimentos, drained
Instructions
- Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.)
- Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
- Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
Nutrition Information
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- Per serving (18 servings)
- Serving size: 3 tablespoons
- Calories: 141
- Fat: 13 g
- Saturated fat: 6 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 164 mg
- Cholesterol: 28 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Love this recipe! Been making this for a few years now, I have leveled it up by replacing the cream cheese with plain goat cheese – YUMMMMM! It’s the only way I make this now – the best! Thanks as always for the inspiration Jenn! <3
Yes! This recipe just transported me from California back to South Carolina! Perfect and super easy!!!
I made this for a small outdoor get-together and it was a big hit. One of the people grew up in New Orleans and she said it was the best pimiento cheese she had ever had! Sent her home with some and she reported that she had it the next morning on her toast. This is a really good and easy recipe. I did add a little more heat with some liquid hot sauce, but that’s the only tweak I made.
I make this all the time. My even my 7-year-old granddaughter loves it. Thank you, Jen. I am a fan! Andrea Knarr