Pimento Cheese
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Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
I grew up in northern Virginia, which is basically the only part of the state that’s not considered the part of the South, but I’ve always loved Southern food. One of my favorite Southern foods is pimento cheese, which is often referred to as “the pâté of the South.” Made from sharp Cheddar, mayonnaise, cream cheese, and jarred pimentos, pimento cheese is wonderful on crackers, crudités, sandwiches, or even burgers. It makes a fabulous party dip but don’t wait for a special occasion to make it; you’ll love having a jar in the fridge for everyday snacking. Be sure to use a good quality mayonnaise, such as Hellmann’s, Duke’s or Best Foods, and grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together.
What you’ll Need To Make Pimento Cheese
Step-by-Step Instructions
I think it’s easiest to make pimento cheese in a food processor but no worries if you don’t have one; you can easily make it in a mixer or by hand.
In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 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 and add the diced pimentos. 
Stir everything together to combine. Taste and adjust seasoning, if necessary.
Serve with crackers or crudités and enjoy!
You may also like
- Black Bean Dip
- Guacamole
- Baked Brie
- Creamy Whipped Feta Dip
- Smoked Salmon Dip
- Cheese Ball (AKA “Party Magnet”)
- Spinach Artichoke Dip
Pimento Cheese
Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
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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I made this as a cheese ball and covered with fresh, chopped parsley for a gathering. The only thing I added to the recipe mixture was chopped, green onions (scallions). I served with Fritos and it was truly delicious.
one more helpful addition: I froze this for an hour or so to harden enough to form into a ball.
Made things for an early thanksgiving, came out very yummy! Thank you-
Loved it. Tangy sweetness with a bite.
Way too much mayonnaise
This is the first time I’ve made pimiento cheese. I could no longer find the brand I like, so decided to try home made. I will never buy store bought again. Oh, my was this fun to make and DELICIOUS.
My husband is from the Deep South and was craving Pimento Cheese. I’m not southern, so I didn’t know where to begin when it came to making pimento cheese. I went to Jenn’s site because she always has FABULOUS and consistently great recipes and this one was no exception! He LOVED this recipe! Made my heart so happy to see him so happy eating this delicious southern spread! I have to say this is the best pimento cheese spread I’ve ever had. We are enjoying it on grilled ham and cheese sandwiches and crackers…my hubby even had it on top of a warm piece of southern cornbread for lunch today! Please try this recipe…it will not disappoint. Jenn, thank you for yet another spectacular recipe! We appreciate you!
Hi Jenn:
This pimiento cheese dip is fabulous! Such a perfect blend of ingredients. Love that little kick of cayenne. My husband wanted to make sure I saved the recipe. Thank you.
I made this yesterday for a small get-together last evening and it was a huge hit! Everyone loved it. I have very little left today but I’m tempted to make a quick sandwich with it! Thank you for your wonderful recipes, Jenn!
What size food processor would you need for this?
Hi Bonnie, You could get away with as small as 7 to 9 cups.
Delicious-will make again!
I’m making this again for my book club meeting, because it’s the right balance of spices and cheese. I’m serving in a jar as shown in your photo.