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Pimento Cheese

By Britney Brown-Chamberlain
Prep: 10 minutes
Cook: 10 minutes
Chill Time: 30 minutes
Total: 50 minutes
Servings: 15
pimento cheese in a bowl surrounded by crackers, sliced cucumbers, and breadsticks.
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This creamy Southern pimento cheese spread is bold, spicy, and flavorful! Simple ingredients, easy to make, and the perfect make ahead dish.

Equipment

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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

Calories: 174kcal, Carbohydrates: 2g, Protein: 6g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 245mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, Vitamin A: 889IU, Vitamin C: 17mg, Calcium: 175mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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