Pimento cheese is one of those classic Southern staples that feels like home. It’s creamy, tangy, and a little bit spicy, and you can spread it on just about anything. Whether you’re making sandwiches, topping burgers, or putting out a snack board, this recipe gets you there fast.

No special equipment, no fuss—just familiar ingredients and big flavor. If you’ve never made it from scratch, you’ll be surprised how simple and satisfying it is.

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What Makes This Special

Close-up detail: A creamy bowl of finished Southern pimento cheese just after chilling, showing ribb

This version focuses on balance: creamy texture, sharp cheddar bite, a touch of heat, and just enough sweetness from the pimentos. It’s not overloaded with mayo, so the cheese still shines.

Freshly grated cheese makes a huge difference—pre-shredded tends to be drier and coated in starch. A small splash of pickle brine or hot sauce brightens the whole bowl. Most of all, it’s easy, quick, and reliably delicious.

Shopping List

Extra-sharp cheddar cheese (8 ounces), preferably block cheese you grate yourself
Monterey Jack or cream cheese (4 ounces) for added creaminess
Mayonnaise (about 1/2 cup), Duke’s if you can find it
Diced pimentos (one 4-ounce jar), well drained
Dijon or yellow mustard (1 teaspoon)
Worcestershire sauce (1/2 to 1 teaspoon)
Hot sauce (a few dashes), optional
Garlic powder (1/4 teaspoon)
Onion powder (1/4 teaspoon)
Smoked paprika (1/4 teaspoon), optional but great
Kosher salt and black pepper to taste
Pickle brine or lemon juice (1 to 2 teaspoons), optional for brightness

How to Make It

Cooking process: Overhead shot of the mixing stage in a medium bowl—smooth, well-blended base of m

Grate the cheese. Use the large holes of a box grater for the cheddar.
If using cream cheese, let it soften until easily stirrable. If using Monterey Jack, grate that too.
Mix the base. In a medium bowl, combine mayonnaise, mustard, Worcestershire, hot sauce (if using), garlic powder, onion powder, and smoked paprika. Stir until smooth.
Add the cheeses. Fold in the grated cheddar and the cream cheese or Monterey Jack until everything is evenly coated.
Keep it chunky; it shouldn’t be paste-like.
Stir in pimentos. Drain them well so your spread doesn’t get watery. Fold them in gently.
Season and brighten. Add a pinch of salt and a few grinds of black pepper. Taste.
If it feels heavy, add 1 to 2 teaspoons of pickle brine or a squeeze of lemon for freshness.
Chill briefly. Cover and refrigerate for at least 30 minutes. This lets flavors come together and the texture firm up.
Serve. Spread on crackers, toast, or white bread for classic sandwiches. It also makes a great burger topping or stuffed into celery sticks.

Storage Instructions

Store pimento cheese in an airtight container in the refrigerator for up to 5 days.

Stir before serving to refresh the texture. If it thickens too much, loosen it with a teaspoon of mayo or a tiny splash of milk. For food safety, don’t leave it out at room temperature for more than 2 hours during parties.

Freezing isn’t recommended—it alters the texture and makes it grainy.

Final dish presentation: Beautifully plated pimento cheese sandwich—thick, generous layer spread b

Why This is Good for You

This spread is indulgent, but it offers some positives when eaten in moderation. Cheddar provides protein and calcium, which support bones and help keep you satisfied. Using freshly grated cheese means fewer additives. You can also nudge it lighter by using a modest amount of mayo and leaning on Greek yogurt or Neufchâtel for some of the creaminess.

Pair it with crunchy vegetables for added fiber and balance.

Common Mistakes to Avoid

Using pre-shredded cheese. It’s convenient, but anti-caking agents prevent it from blending smoothly. Freshly grated melts into the mayo better and tastes richer.
Skipping the drain on pimentos. Extra liquid waters down the spread and dulls the flavor. Press them in a mesh sieve if needed.
Overmixing. You want a spread, not a puree.
Mix gently so the cheese maintains some texture.
Overdoing the mayo. Too much can make it greasy. Start with less and add only if needed.
Not chilling. A short chill clarifies the flavors and firms the texture, making it easier to spread.
Underseasoning. Salt, pepper, and a little acid (pickle brine or lemon) make everything pop.

Variations You Can Try

Jalapeño Kick: Add minced fresh jalapeño or pickled jalapeños for extra heat.
Bacon Pimento Cheese: Fold in crisp, crumbled bacon right before serving.
Greek Yogurt Swap: Replace 2 to 3 tablespoons of mayo with plain Greek yogurt for a lighter tang.
Smoky BBQ: Add a pinch more smoked paprika and a drop of liquid smoke. Great on burgers.
Herb Twist: Stir in chopped chives or dill for a fresh finish.
White Cheddar + Pepper Jack: Use half sharp white cheddar and half pepper jack for extra spice and color.
Roasted Red Pepper: Swap some or all of the pimentos for finely chopped roasted red peppers.
Pimento Cheese Deviled Eggs: Mix a spoonful into mashed egg yolks for a quick party bite.

FAQ

Can I make pimento cheese without mayonnaise?

Yes.

Use softened cream cheese and a few tablespoons of Greek yogurt or sour cream for tang. Add a splash of pickle brine or lemon juice to keep it bright. The texture will be thicker but still delicious.

What’s the best cheese to use?

Extra-sharp cheddar is the classic choice because it brings bold flavor.

Pair it with a creamier cheese like Monterey Jack or cream cheese to balance the sharpness and achieve a spreadable texture.

How spicy should it be?

That’s up to you. Keep it mild with just black pepper, or add hot sauce, cayenne, or minced jalapeños. Start small—you can always add more heat after chilling and tasting.

Can I make it ahead for a party?

Absolutely.

Make it 1 to 2 days ahead and store in the fridge. Stir before serving and adjust seasoning with a pinch of salt or a touch of brine if needed.

What should I serve it with?

Classic options include buttery crackers, toasted white bread, and celery sticks. It’s also great on burgers, grilled cheese sandwiches, baked potatoes, and breakfast biscuits.

Why is my pimento cheese grainy?

Pre-shredded cheese or cold, firm cream cheese can cause a grainy texture.

Use freshly grated cheese and let cream cheese soften, then mix gently. A small splash of milk or mayo can smooth it out.

Is there a vegan version?

Yes. Use your favorite vegan cheddar, vegan mayo, and a bit of dairy-free cream cheese.

Add pimentos and seasonings as usual. You may need a touch more acid to brighten plant-based cheeses.

Final Thoughts

Simple ingredients, a bowl, and a grater—that’s all you need to make a batch of classic pimento cheese that tastes like you grew up with it. Keep the ratios balanced, don’t skip the chill, and season with confidence.

From snack boards to sandwiches, it’s a recipe that always earns compliments. Make it once, and you’ll have it on repeat for game days, picnics, and easy weeknight bites.