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This homemade Pimento Cheese recipe is creamy, cheesy, and perfect for bringing a little heat to the party! It takes about 15 minutes to make and tastes even better after chilling, making it perfect for get togethers, cookouts, sandwiches, or just when you want something good to snack on.
Why You’ll Love This Pimento Cheese
- Sweet Heat! The diced pimentos are a sweet fruity flavor that’s perfectly balanced with red pepper flakes, hot sauce, and a dash of Cajun seasoning to get the best of both worlds.
- Cheese is the star: Extra-sharp cheddar brings plenty of flavor, while pepper jack adds creaminess and a subtle kick.
- Ready in 15 minutes: There’s no cooking required. Just mix, chill, and serve.
- Perfect for making ahead: The flavor gets even better once the spread has time to rest in the refrigerator.
- More than a dip: Spread it on fried green tomatoes, burgers, biscuits, or grilled cheese, or serve it with crackers and vegetables. It’s also perfect on a Breakfast Charcuterie Board!
For more Southern favorites, make my Southern hush puppies, Cajun coleslaw, or butter swim biscuits next!
Table Of Contents
What Set My Recipe Apart From All The Others
Pimento cheese can go left quickly if there’s too much mayonnaise or liquid. I wanted this version to be creamy and scoopable while still having plenty of visible cheese and pimento pieces.
So I doubled up on the pimentos (we’re using two 4oz jars!) and I use a mix of cream cheese and mayo for richness, structure, and flavor! Also, the sharpness from the cheddar cheese and subtle heat from the pepper jack cheese make this spread perfectly cheesy.
Ingredients You’ll Need
(The complete list of ingredients and measurements can be found in the recipe card.)
- Pimentos: Drain them thoroughly before mixing. Pimentos are mild, slightly sweet red peppers that give the spread its signature color and flavor.
- Extra-sharp cheddar cheese and Pepper Jack Cheese: Buy block cheese and grate it yourself.
- Cream cheese: Use softened, full-fat brick-style cream cheese for the smoothest base, similar to my Street Corn Dip recipe.
- Mayonnaise: Makes the spread creamy. Start with the measured amount and only add more if you prefer a looser texture.
- Cajun seasoning: Adds savory, peppery flavor. Because seasoning blends vary in saltiness, taste the finished spread before adding any salt.
- Hot sauce and red pepper flakes: Bring the heat! For a milder version, reduce the red pepper flakes to ½ teaspoon or omit entirely.
- Garlic and onion powder: keep the dip from tasting flat and round out the sharp, creamy flavors.
- Scallions: Add a fresh onion flavor and a little pop of color.
How To Make Pimento Cheese
Prep: Place the diced pimentos in a fine-mesh strainer and press out as much liquid as possible. Pat them dry with a paper towel if they still look wet.
Beat the softened cream cheese, mayonnaise, hot sauce, Cajun seasoning, garlic powder, onion powder, red pepper flakes, and black pepper with a hand mixer until smooth. Fold in grated cheeses, pimentos, and diced scallions. Cover with plastic wrap and refrigerate for at least 30 minutes so the spread can firm up and the seasonings have time to mingle. Give it a good stir and taste before serving.
Britney’s Pro Tips
- Grate the cheese yourself. Pre-shredded cheese has a powdery coating that can give the spread a drier, grainier texture.
- Drain the pimentos well. Extra liquid can make the pimento cheese watery and cause it to separate.
- Use room temperature cream cheese. Cold cream cheese will leave little lumps in the base and make the cheese harder to fold in.
- Let it chill before serving. Thirty minutes is good, but a few hours is even better. The spices mellow and the spread thickens as it rests.
- Taste before adding salt. The cheeses, mayonnaise, hot sauce, and Cajun seasoning are all naturally salty so taste before adding additional salt.
What to Serve With Pimento Cheese
Crackers and vegetables: Serve it with buttery crackers, pretzels, celery sticks, cucumbers, or mini sweet peppers.
Biscuits: Split open a warm butter swim biscuit and add a generous spoonful.
Sandwiches: Use it by itself for a classic pimento cheese sandwich or add it to a hot honey chicken sandwich.
Burgers: Spoon it onto a homemade smashburger and let the edges get a little melty.
How to Store Pimento Cheese
Store homemade pimento cheese in an airtight container in the refrigerator for up to five days. It will firm up as it chills, so let it sit at room temperature for about 15 minutes and stir it before serving.
I don’t recommend freezing it. The mayonnaise and cream cheese can separate once thawed, leaving the spread watery or grainy.
Recipe FAQs
Slightly! It has noticeable kick from the pepper jack, hot sauce, Cajun seasoning, and red pepper flakes. For a milder spread, use Monterey Jack or all cheddar instead of pepper jack and reduce the red pepper flakes to ½ teaspoon.
The pimentos were likely carrying too much liquid. Drain them thoroughly and pat them dry before adding them. Also, avoid adding extra mayonnaise until the spread has chilled because it will thicken in the refrigerator.
Absolutely. Prepare it one or two days ahead and keep it covered in the refrigerator. The flavor becomes even better after the spices and cheeses have had time to sit together.
You can, but freshly grated cheese produces a creamier spread with a cleaner cheese flavor. Packaged shredded cheese contains anti-caking ingredients that can make pimento cheese feel dry or slightly gritty.
Yes. Both spellings refer to the mild red peppers used in the spread. “Pimento cheese” is the more common spelling people use when searching for the recipe.
More Classic Southern Recipes
Main Course
Salmon Croquettes with Creole Tartar Sauce
Main Course
Smoked Gouda Mac and Cheese
Main Course
Buttermilk Fried Chicken
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pimento Cheese
Equipment
- Fine Mesh Strainer
- hand mixer optional
Ingredients
- 8 oz Diced Pimentos, (drained)
- 4 oz Cream Cheese, (room temperature)
- 1/2 cup Mayo
- 1 tbsp Hot Sauce
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 1/2 tsp Red Pepper Flakes
- 3 tbsp Scallions, (diced)
- 8 oz Extra Sharp Cheddar Cheese, (shredded)
- 4 oz Pepper Jack Cheese, (cheese)
- Black Pepper, (to taste)
Instructions
- Place the diced pimentos in a fine-mesh strainer and press out as much liquid as possible. Pat them dry with a paper towel if they still look wet. 8 oz Diced Pimentos
- Grate the cheese. Shred the extra-sharp cheddar and pepper jack using the large holes of a box grater. 8 oz Extra Sharp Cheddar Cheese 4 oz Pepper Jack Cheese
- Beat the softened cream cheese, mayonnaise, hot sauce, Cajun seasoning, garlic powder, onion powder, red pepper flakes, and black pepper with a hand mixer until smooth. 4 oz Cream Cheese 1/2 cup Mayo 1 tbsp Hot Sauce 1 1/2 tsp Cajun Seasoning 1 tsp Garlic Powder 1/2 tsp Onion Powder 1 1/2 tsp Red Pepper Flakes Black Pepper
- Add the shredded cheeses, drained pimentos, and scallions. Fold with a spatula until everything is evenly coated without crushing the cheese shreds. 3 tbsp Scallions
- Cover with plastic wrap and refrigerate for at least 30 minutes so the spread can firm up and the seasonings have time to mingle. Give it a good stir and taste before serving.
Notes
- Grate the cheese yourself. Pre-shredded cheese has a powdery coating that can give the spread a drier, grainier texture.
- Drain the pimentos well. Extra liquid can make the pimento cheese watery and cause it to separate.
- Use room temperature cream cheese. Cold cream cheese will leave little lumps in the base and make the cheese harder to fold in.
- Let it chill before serving. Thirty minutes is good, but a few hours is even better. The spices mellow and the spread thickens as it rests.
- Taste before adding salt. The cheeses, mayonnaise, hot sauce, and Cajun seasoning are all naturally salty so taste before adding additional salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
