Homemade Pimento Cheese Recipe

I keep things incredibly simple with my Creamy Pimento Cheese recipe, using just a few pantry staples and one little trick that ensures a smooth, spreadable result.

I grew up stealing spoonfuls from my grandma’s bowl, and somehow I still get hooked every time. This Creamy Pimento Cheese sneaks up on you with bright pops from diced pimentos and that familiar tang of sharp cheddar cheese, but there’s a little twist that makes it more than nostalgia.

I won’t spoil it, but expect a texture that clings to crackers and keeps you reaching for another bite. It’s simple, messy, and kind of unapologetic, just the way I like food.

Try it once and you’ll understand why people argue about the best way to eat it.

Ingredients

• Sharp cheddar cheese: Bold, tangy, gives protein and calcium, adds sharp flavor and a bit of salt.
• Cream cheese: Ultra creamy texture, mostly fat, mellows sharpness, makes spread dreamy and smooth.
• Mayonnaise: More fat and richness, emulsifies the mix, keeps it scoopable not dry.
• Pimentos: Sweet, tangy little peppers, low calorie, add color and a mild sweetness.
• Worcestershire sauce: Umami and tang, tiny bit of sugar and salt, wakes up the flavor.
• Dijon mustard: Adds brightness and a subtle bite, low calories, balances the richness.
• Cayenne pepper or hot sauce: A little heat, negligible calories, lifts the whole spread without changing texture.
• Green onions or chives: Fresh oniony pop, small fiber and vitamin boost, looks pretty on top.

Ingredient Quantities

• 8 oz sharp cheddar cheese, freshly shredded (about 2 cups)
• 4 oz cream cheese, softened
• 1/2 cup mayonnaise (or mayo, your call)
• 4 oz diced pimentos, drained (about 1/2 cup)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper or a few dashes hot sauce, to taste
• 1/2 teaspoon kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped green onions or chives, optional

How to Make this

1. Let the cream cheese sit at room temp about 20 to 30 minutes so it’s soft, or zap it in 10 second bursts in the microwave if you’re impatient.

2. In a medium bowl beat together the softened 4 oz cream cheese and 1/2 cup mayonnaise until smooth.

3. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper (or a few dashes hot sauce), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; mix well so the seasonings are evenly distributed.

4. Stir in 8 oz freshly shredded sharp cheddar (about 2 cups) and 4 oz drained diced pimentos (about 1/2 cup). Reserve a tablespoon of each for a pretty garnish if you want.

5. If you want a super smooth spread, give the mixture 3 to 5 quick pulses in a food processor, but don’t overdo it or you’ll lose the nice shredded texture.

6. Fold in 2 tablespoons finely chopped green onions or chives if using, taste, and tweak: add more salt, a pinch more cayenne, or a spoon more mayo if it needs to be creamier.

7. Transfer to an airtight container or bowl, cover, and chill at least 1 hour so the flavors marry — it’s good right away but better after resting.

8. Serve on crackers, celery, or make classic pimento cheese sandwiches. Keeps in the fridge up to 4 to 5 days, stir before serving and add a little mayo or milk if it firms up too much.

Equipment Needed

1. Medium mixing bowl, big enough to hold all the cheese and mix stuff.
2. Electric hand mixer or a sturdy wooden spoon, whichever you’re feelin.
3. Box grater or coarse cheese grater to shred the cheddar.
4. Measuring spoons plus a 1/2 cup measuring cup for the mayo and seasonings.
5. Small fine mesh strainer or slotted spoon to drain the diced pimentos.
6. Rubber spatula to scrape the bowl and fold things without losing cheese.
7. Chef’s knife and cutting board to chop the green onions or chives.
8. Food processor, optional if you want a super smooth spread, just 3 to 5 quick pulses.
9. Airtight container for chilling and a serving bowl or crackers for serving.

FAQ

Homemade Pimento Cheese Recipe Substitutions and Variations

• Sharp cheddar: use Colby or Monterey Jack for milder flavor or aged white cheddar for a sharper nuttier bite
• Cream cheese: swap for Neufchatel to cut fat or mascarpone for a silkier richer texture
• Mayonnaise: replace with plain Greek yogurt or sour cream for tang and less fat or try an avocado oil mayo if you need egg free
• Diced pimentos: use finely chopped roasted red bell peppers (well drained), jarred sun dried tomatoes in oil for a different sweet tang, or chopped pickled banana peppers if you want heat

Pro Tips

1. Use a block of cheddar and shred it yourself right before mixing. Pre shredded cheese has anti clumping stuff that makes the texture dry and a bit powdery, so it wont feel as creamy. Also, pat the drained pimentos on a paper towel so they dont water down the mix.

2. Get the cream cheese really soft but not melted. Let it sit longer or zap in short bursts in the microwave, then beat it well with the mayo so there are no lumps, a hand mixer helps. Be careful if you use the food processor, a few quick pulses are great but overprocess and it gets gluey.

3. Brighten the flavor with acid and taste as you go. A teaspoon of pickle juice or a squeeze of lemon can cut through the richness and make it pop, add a little, taste, then add more if needed. You might also prefer a hair more cayenne or Worcestershire, dont be afraid to tweak.

4. Chill then bring back to room temp before serving. Letting it rest for at least an hour helps the flavors marry, but take it out 10 to 20 minutes before guests arrive so it spreads easy. If it firms up in the fridge later, stir and add a teaspoon of mayo or milk to loosen it up.