I combined cream cheese, mayonnaise, sharp cheddar and bright pimentos into a Pimento Cheese Dip with one surprising seasoning that makes a familiar spread taste unexpectedly bold.

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I fell for pimento cheese the first time I spooned it onto a cracker and expected something polite but got a mouthful of attitude. It’s bold, a little messy, and impossible to ignore.

I keep it simple, letting cream cheese and bright pimentos do the heavy lifting so every bite pops. People call it Easy Pimento Cheese Dip, and I get why, grab a spoon and you’re in trouble.

Some folks still swear by an Old Fashioned Pimento Cheese Recipe and I respect that, but I like how this one feels familiar and just a little bit wild.

Ingredients

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Cream cheese, creamy base adds fat and protein, makes the spread super smooth.
Mayonnaise brings richness, more fat than nutrition, keeps mixture moist, kinda tangy.
Sharp cheddar gives bold cheesy punch, lots of protein, strong flavor, not sweet.
Pimentos add little sweetness and mild peppery bite, a pop of color.
Worcestershire gives umami, complex savory note, tiny amount goes a long way.
Mustard adds sharp tang, lifts flavors, low cal, not sweet at all.
Cayenne brings heat, tiny pinch changes the whole thing, adds zip.
Green onions add freshness, light onion flavor and some fiber, optional but nice.

Ingredient Quantities

8 oz cream cheese softened

1/2 cup mayonnaise

2 cups sharp cheddar cheese grated (about 8 oz)

4 oz jar diced pimentos drained

1 tsp Worcestershire sauce

1/2 tsp Dijon mustard or 1/2 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 to 1/2 tsp cayenne pepper or a few dashes hot sauce

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp finely chopped green onions (optional)

How to Make this

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1. Let 8 oz cream cheese come to room temp so it’s soft, or nuke it 10 to 15 seconds if you’re in a rush, then put it in a medium bowl.

2. Add 1/2 cup mayonnaise, 1 tsp Worcestershire, 1/2 tsp Dijon or dry mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 to 1/2 tsp cayenne or a few dashes of hot sauce, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; mix until mostly smooth.

3. Grate 2 cups sharp cheddar from a block if you can, pre-shredded has anti-caking stuff that can make the texture off, then fold the cheese into the mixture so you still have some chunks.

4. Drain the 4 oz jar diced pimentos well and gently fold them in, try not to mash them too much.

5. Stir in 2 tbsp finely chopped green onions if using, save a little for garnish.

6. Taste and tweak: add more salt, pepper, mustard or hot sauce until it sings for you, but go slow, you can always add more.

7. For texture control: pulse the whole mix 3 or 4 quick times in a food processor for smooth, or skip the processor for a chunkier spread, don’t over-process or it gets gluey.

8. Chill at least 30 minutes to let flavors meld, an hour is better; spread into a shallow dish so it cools fast if you’re short on time.

9. Serve with crackers, celery sticks or toasted bread, and store leftovers in an airtight container in the fridge for 3 to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Medium mixing bowl (for the cream cheese and mixing everything together)
2. Rubber spatula or sturdy spoon for scraping and folding
3. Box grater or food processor grating disc to shred the cheddar from a block
4. Measuring cups and spoons (1/2 cup, 2 tbsp, tsp measures)
5. Small sieve or fine mesh strainer to drain the pimentos well
6. Food processor (optional) if you want a smoother texture, pulse 3 or 4 quick times
7. Cutting board and chef knife for chopping green onions and opening the jar
8. Shallow serving dish and an airtight container for chilling and storing leftovers

FAQ

Q: How long will pimento cheese keep in the fridge? A: In an airtight container it stays best for 3 to 4 days. If it sits out at room temp longer than 2 hours toss it, food safety rules apply.

Q: Can I freeze pimento cheese? A: You can, but texture will change — it often gets crumbly and a bit watery when thawed. Freeze in a sealed container, thaw overnight in the fridge and stir, or use the thawed cheese in cooked dishes or baked dips where texture matters less.

Q: Should I use pre-shredded cheddar or grate my own? A: Grate it fresh if you can. Freshly grated melts and blends better. Pre-shredded has anti-caking stuff that can make the mix a little dry and clumpy.

Q: Can I make the pimento cheese ahead for a party? A: Yes, make it a day ahead to let the flavors mellow. Take it out 20 to 30 minutes before serving so it loosens up and tastes fresher, give it a quick stir and top with green onions if you like.

Q: How do I control heat and texture? A: Start with the lower cayenne amount or a few dashes of hot sauce and taste as you go. For creamier, add a bit more mayo or cream cheese, or a splash of buttermilk. For chunkier leave more grated cheddar and fold gently instead of processing.

Q: Can I bake pimento cheese into a warm dip? A: Yep. Put it in an ovenproof dish, top with extra cheddar and bake at 350°F for 15 to 20 minutes until bubbly and golden. You can also broil a minute for a browned top but watch it closely so it doesn't burn.

Pimento Cheese Recipe Substitutions and Variations

Cream cheese: swap with Neufchatel for lower fat (almost same texture), or use well-drained ricotta for a lighter, slightly grainier spread — works great if you add 1 tbsp mayo to bind.
Mayonnaise: try plain Greek yogurt or sour cream for tang and fewer calories; use the same amount but it will taste tangier and thinner so stir well.
Sharp cheddar: Colby or aged cheddar are good stand-ins; for milder flavor use Monterey Jack, or pepper jack if you want some heat.
Diced pimentos: finely chopped roasted red bell pepper (jarred or homemade) is the closest match; sun-dried tomatoes work in a pinch but change the flavor profile.

Pro Tips

– Soften the cream cheese fully before you start, dont try to force it cold. If you’re in a hurry zap it 10 to 15 seconds, stir, and stop. Overheat it and you’ll end up with a greasy, weird texture thats hard to fix.

– Grate your cheddar from a block, not the pre-shredded stuff. The anti-caking powder in bagged cheese can make the dip grainy. Fold the cheese in so you still have little chunks, dont pulverize it unless you actually want smooth.

– Drain the pimentos really well and fold them in gently, dont mash them. Save a few for the top as garnish so it looks like you tried. If you like a little bite, stir in the green onions but chop them fine so they dont overpower.

– Use a food processor for texture control: pulse 3 or 4 quick times for a smoother spread, but dont overprocess or it gets gluey. Chill at least 30 minutes so flavors calm down, then bring it back to room temp a bit before serving so the flavors actually sing. Store airtight and eat within a few days.

Pimento Cheese Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I combined cream cheese, mayonnaise, sharp cheddar and bright pimentos into a Pimento Cheese Dip with one surprising seasoning that makes a familiar spread taste unexpectedly bold.

Servings

servings

Calories

315

kcal

Equipment: 1. Medium mixing bowl (for the cream cheese and mixing everything together)
2. Rubber spatula or sturdy spoon for scraping and folding
3. Box grater or food processor grating disc to shred the cheddar from a block
4. Measuring cups and spoons (1/2 cup, 2 tbsp, tsp measures)
5. Small sieve or fine mesh strainer to drain the pimentos well
6. Food processor (optional) if you want a smoother texture, pulse 3 or 4 quick times
7. Cutting board and chef knife for chopping green onions and opening the jar
8. Shallow serving dish and an airtight container for chilling and storing leftovers

Ingredients

8 oz cream cheese softened
1/2 cup mayonnaise
2 cups sharp cheddar cheese grated (about 8 oz)
4 oz jar diced pimentos drained
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard or 1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne pepper or a few dashes hot sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp finely chopped green onions (optional)

Directions

Let 8 oz cream cheese come to room temp so it's soft, or nuke it 10 to 15 seconds if you're in a rush, then put it in a medium bowl.
Add 1/2 cup mayonnaise, 1 tsp Worcestershire, 1/2 tsp Dijon or dry mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 to 1/2 tsp cayenne or a few dashes of hot sauce, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; mix until mostly smooth.
Grate 2 cups sharp cheddar from a block if you can, pre-shredded has anti-caking stuff that can make the texture off, then fold the cheese into the mixture so you still have some chunks.
Drain the 4 oz jar diced pimentos well and gently fold them in, try not to mash them too much.
Stir in 2 tbsp finely chopped green onions if using, save a little for garnish.
Taste and tweak: add more salt, pepper, mustard or hot sauce until it sings for you, but go slow, you can always add more.
For texture control: pulse the whole mix 3 or 4 quick times in a food processor for smooth, or skip the processor for a chunkier spread, don't over-process or it gets gluey.
Chill at least 30 minutes to let flavors meld, an hour is better; spread into a shallow dish so it cools fast if you're short on time.
Serve with crackers, celery sticks or toasted bread, and store leftovers in an airtight container in the fridge for 3 to 4 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.