Creamy Classic Pimento Cheese Spread – A Southern Favorite You’ll Make Again and Again
Pimento cheese is one of those simple pleasures that never goes out of style. It’s creamy, tangy, a little peppery, and perfect for everything from sandwiches to party platters. If you’ve only tried the store-bought kind, this homemade version will change your mind.
It comes together in minutes, keeps well, and tastes even better the next day. Serve it with crackers, pile it on toast, or scoop it into celery sticks—there’s no wrong way to enjoy it.
Why This Recipe Works
This recipe balances richness with brightness. The sharp cheddar gives it bold flavor, while cream cheese and mayo make it irresistibly smooth.
Diced pimentos add sweetness and color, and a bit of tang from vinegar or pickle juice keeps it from feeling heavy. A touch of spice wakes everything up without overpowering the classic taste. The texture is spreadable but sturdy, so it’s just as happy in a grilled cheese as it is on a cracker.
Ingredients
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise (use a full-fat, good-quality brand)
- 1 (4-ounce) jar pimentos, drained and finely diced
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8–1/4 teaspoon cayenne pepper (optional, to taste)
- 1/4 teaspoon smoked paprika (or regular paprika)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the cheese. Grate the cheddar on the large holes of a box grater.
Avoid pre-shredded cheese—it’s coated with anti-caking agents that affect texture and flavor.
- Mix the base. In a medium bowl, beat the cream cheese with a spoon until smooth. Add the mayonnaise, Dijon, and vinegar or pickle juice. Stir until fully combined and creamy.
- Season it up. Add garlic powder, onion powder, cayenne, and smoked paprika.
Stir well to evenly distribute the spices.
- Fold in the cheese and pimentos. Add the grated cheddar and the diced pimentos. Fold gently until the mixture is uniform. Taste and adjust with salt and pepper.
- Chill for flavor. Cover and refrigerate for at least 30 minutes.
This helps the flavors meld and the spread thicken to the perfect consistency.
- Serve. Stir once more, then spread on crackers, toast, or soft white bread for sandwiches. Garnish with a pinch of paprika or chives if you like.
Keeping It Fresh
- Storage: Keep the spread in an airtight container in the fridge. It stays fresh for 4–5 days.
- Stir before serving: After chilling, give it a quick stir to keep the texture smooth and cohesive.
- Avoid freezing: Freezing can make the mixture grainy and watery once thawed.
- Make-ahead tip: The flavor actually improves after a night in the fridge, so it’s perfect for prepping before a gathering.
Why This is Good for You
- Protein and calcium: Cheddar and cream cheese provide protein and calcium for bones and muscles.
- Customizable richness: You control the ingredients.
Use lighter mayo, reduce the amount, or add Greek yogurt for a leaner version.
- Balanced spices: Mild heat from cayenne and paprika can add a little metabolic warmth without overwhelming the dish.
- Built-in portion control: It’s rich, so a small amount goes a long way. Pair it with fresh veggies for a more balanced snack.
Common Mistakes to Avoid
- Using pre-shredded cheese: It won’t melt into the mixture as smoothly and can taste a bit stale. Freshly grated cheddar makes a huge difference.
- Skipping the chill time: The flavors need at least 30 minutes to blend.
If you skip this step, the spread can taste flat and loose.
- Overmixing: Stir gently once the cheddar goes in. Overmixing can break the shreds and turn the spread gluey.
- Not seasoning to taste: Cheddar brands vary in saltiness. Taste and adjust with salt, pepper, and a splash more vinegar or pickle juice if needed.
- Too much liquid: Drain the pimentos well.
Excess liquid can make the spread watery.
Variations You Can Try
- Jalapeño Pimento Cheese: Add 1–2 tablespoons minced pickled jalapeños for extra kick.
- Extra Sharp Blend: Use half sharp cheddar and half extra sharp or aged cheddar for deeper flavor.
- Smoky Bacon: Fold in 2–3 slices of crisp, finely crumbled bacon. Great for burgers and grilled cheese.
- Herb-Lovers: Add chopped chives, parsley, or dill. Fresh herbs lighten the richness and add color.
- Greek Yogurt Twist: Swap 2–3 tablespoons of mayonnaise with plain Greek yogurt for tang and protein.
- Spicy Spread: Use hot paprika or add a dash of hot sauce for a bolder heat.
- White Cheddar + Roasted Peppers: Try white cheddar and finely chopped roasted red peppers for a slightly sweeter, elegant take.
FAQ
Can I make this without mayonnaise?
Yes.
Replace the mayo with more softened cream cheese and a few tablespoons of Greek yogurt for tang. Add a splash of vinegar or pickle juice to balance the richness.
What’s the best cheese to use?
Sharp or extra sharp cheddar is traditional and brings a bold, classic flavor. You can mix in a bit of Monterey Jack for extra creaminess, but keep cheddar as the star.
How do I serve pimento cheese?
It’s fantastic with crackers, pretzels, or fresh veggies like celery and cucumber.
It also makes a great sandwich filling, burger topper, or grilled cheese filling.
Can I make it spicier?
Absolutely. Add more cayenne, a pinch of red pepper flakes, minced fresh jalapeño, or your favorite hot sauce. Adjust gradually so the heat doesn’t overpower the cheddar.
How long does it last in the fridge?
Stored in an airtight container, it keeps well for 4–5 days.
Stir before serving to refresh the texture.
Why is my spread runny?
You likely added too much liquid or didn’t drain the pimentos well. Mix in a bit more grated cheddar or a spoonful of cream cheese to thicken, and chill for 20–30 minutes.
Can I use roasted red peppers instead of pimentos?
Yes. Finely chop them and pat dry before adding.
They’ll add a deeper roasted flavor, which is delicious in this recipe.
Is this gluten-free?
The spread itself is naturally gluten-free. Serve it with gluten-free crackers or fresh veggies if you’re avoiding gluten.
Wrapping Up
A good pimento cheese spread is all about balance: creamy, tangy, and just a little spicy. This version nails that classic flavor while giving you room to adjust it to your taste.
Keep a batch in the fridge for quick snacks, easy lunches, and last-minute guests. Once you make it at home, you’ll wonder why you ever bought it pre-made.
Creamy Classic Pimento Cheese Spread - A Southern Favorite You’ll Make Again and Again
Ingredients
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
- 4 ounces cream cheese, softened
- ½ cup mayonnaise (use a full-fat, good-quality brand)
- 1 (4-ounce) jar pimentos, drained and finely diced
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/8–1/4 teaspoon cayenne pepper (optional, to taste)
- ¼ teaspoon smoked paprika (or regular paprika)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the cheese. Grate the cheddar on the large holes of a box grater. Avoid pre-shredded cheese—it’s coated with anti-caking agents that affect texture and flavor.
- Mix the base. In a medium bowl, beat the cream cheese with a spoon until smooth. Add the mayonnaise, Dijon, and vinegar or pickle juice. Stir until fully combined and creamy.
- Season it up. Add garlic powder, onion powder, cayenne, and smoked paprika. Stir well to evenly distribute the spices.
- Fold in the cheese and pimentos. Add the grated cheddar and the diced pimentos. Fold gently until the mixture is uniform. Taste and adjust with salt and pepper.
- Chill for flavor. Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the spread thicken to the perfect consistency.
- Serve. Stir once more, then spread on crackers, toast, or soft white bread for sandwiches. Garnish with a pinch of paprika or chives if you like.
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