Homemade Pimento Cheese
Pimento cheese is a quintessential Southern food that is pure addiction. Sharp cheddar cheese, mayonnaise, and sweet spicy pimento peppers have never tasted so good. Creamy, slightly sweet, and flavor-packed, this soul food spread goes perfectly with crackers, veggies, sandwiches, and burgers!
The last time I reviewed my go-to recipes for Black History Month, this one popped out. At first, I didn’t understand why people (especially Southerners) go gaga over this bright orange creamy spread. But on a trip to visit my sister in South Carolina, I finally got the courage to taste her homemade pimento cheese.
Now that I live there, it has become a staple cracker spread year-round. And while I’ve been known to happily down the store-bought version, I feel much more comfortable feeding my family with homemade food.
What Are Pimentos?
Those cute red cherry peppers they use to fill pitted Spanish olives come by themselves. Pickling them makes them a pantry staple must-have with a beautiful, sweet tartness that goes great with cheese. The really cool thing is that you can get them mild or spicy, and they’re more flavorful than a red bell pepper.
How to Make Homemade Pimento Cheese
- Soften the cream cheese at room temperature and put it in a large mixing bowl.
- Fold in the cheddar and Gouda cheese, mayonnaise, garlic powder, onion powder, cayenne, jalapeño, pimentos, and hot sauce, and mix thoroughly. (Photo 1)
- Season to taste with salt and pepper. Let it chill out in the fridge for at least an hour or overnight before serving. (Cheese is already salty, so you may not need to add more.) (Photo 2)
Recipe Tips and Notes
- Feel free to swap out the cheeses. Sharp cheddar gives it the most authentic flavor, but don’t be afraid to experiment with Fontina, Swiss, Colby, and even cottage cheese. They’re all good.
- Softer cheeses are harder to grate at room temperature. With a bit of planning ahead, you can grate them cold, then let them soften at room temperature before mixing with the cream cheese.
- While pimentos are traditional, feel free to use other types of red peppers.
Make-Ahead and Storage Instructions
Since we don’t add preservatives, you’ll want to keep it in the fridge and use it up within a week.
Freezing is an option, but it’s not ideal because it will probably separate. If you need to, simply let it come back to room temperature and stir the liquids back in after it thaws. It will last frozen for 2-3 months.
How to Use Pimento Cheese
Besides being a fantastic spread for crackers, celery sticks, and other vegetables, it’s also excellent with tortilla and plantain chips. Or spread it on bread like you would peanut butter for a pimento cheese sandwich (toasting it in a cast-iron skillet makes an elevated grilled cheese sandwich). Plus, if you’re planning a game day menu, you can include this one on your charcuterie board.
More Soul-Satisfying Cheese Dip Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in January 2019 and has been updated with additional tips, new photos, and a video.
Pimento Cheese
Ingredients
- 8 ounces (226g) cream cheese, softened
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) grated Gouda (or more cheddar cheese)
- ½ cup (120g) mayonnaise
- ⅓ teaspoon (1g) garlic powder
- ⅓ teaspoon (1g) onion powder
- ¼ teaspoon (<1g) cayenne pepper
- ½ jalapeño pepper, seeded and diced (adjust to taste)
- 4 ounces (113g) diced pimentos, drained
- ½ teaspoon (3-4g) hot sauce (optional)
- salt and pepper to taste
Instructions
- Soften the cream cheese at room temperature before proceeding. Cream it with a hand mixer in a large mixing bowl.
- Then add the cheddar and Gouda cheese, mayonnaise, garlic powder, onion powder, cayenne, jalapeño, pimentos, and hot sauce.
- Mix thoroughly with a hand mixer (or with a whisk if that's what you have) to thoroughly combine.
- Season to taste with salt and pepper, and chill in the fridge for at least an hour to firm up and for the flavors to develop.
Tips & Notes:
- If you only have whole jarred pimentos, dice them before adding them to the spread.
- I used Philadelphia cream cheese because it was on sale, but generic brands (even low-fat) work fine.
- Gouda is a semi-soft cheese that is easier to grate if cold. If you love the flavor, grate it while cold, then let it come to room temperature before mixing with the softened cream cheese.
- Soften the cream cheese so it mixes more easily with the rest of the ingredients.
- Cheese and mayo are already salted. So do a taste test before adding more salt.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the ingredients used.
I compared and tried this recipe with others and this is the best and most flavorful, bar none! Thank you so much for sharing this delicious recipe!
You are welcome! Thank you for your feedback!
I have tried many recipes for pimento cheese, searching for my go-to recipe. FOUND IT!!. I made followed your pimento cheese recipe – including the jalapeño – and it was just fabulous! Everyone who as tried it has raved about it! Many thanks to you for sharing.
Yaaay! Glad you guys enjoyed it. Made it too for yesterday. And thank you for letting me know. 🙂
Do you use both the cheddar and Gouda cheese?
Yes, I do. Gouda cheese is one of my favorites – really enjoy it in this recipe .Alternatively you can only use cheddar cheese .
Smoked Gouda, my favorite, would be great. Thanks for the recipe.
Dear Imma:
I enjoy your website. You give all the details about the product. I never knew you could make pimento cheese spread homemade. I always bought it in the store.
Your recipes are superglossal! Thank you so much.
Hope you enjoy this, Eileen! I always prefer homemade ones as you know what and how much ingredients goes into it. This would be perfect for the super bowl! 🙂
Yum, brings back memories of my trips down South, must try this soon.
As a child in the North Carolina summers, I grew up on pimento cheese sandwiches and vanilla milk shakes. I am excited to try out your recipe that contains a lot more ingredients than the simple cheese, pimento and mayo that comprised what I had (and loved.)
On your #4 directions, you start with an incomplete sentence. I wonder if something go let out.