Pimento cheese is one of those Southern staples that feels like home—simple, comforting, and full of personality. It’s rich, tangy, and just the right kind of indulgent. Whether you spread it on crackers, stuff it into celery, or pile it high on a sandwich, this classic version hits all the right notes.

It’s quick to make, easy to customize, and even better the next day. If you’ve never made it from scratch, you’re in for a treat.

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What Makes This Recipe So Good

Close-up detail: A glossy bowl of freshly mixed pimento cheese, showing creamy folds of mayo-cream c

This version keeps to the roots: sharp cheddar, creamy mayo, jarred pimentos, and a few pantry staples. The balance is key—enough sharpness from the cheese, a gentle tang from the mayo and vinegar, and a hint of warmth from spices.

It’s smooth with a little texture, not gloopy or greasy. Plus, it’s a true make-ahead recipe. Give it a little time in the fridge and the flavors bloom beautifully.

Classic flavor, no fuss: It tastes like the pimento cheese you grew up with—or wish you had.
Perfect texture: Creamy but not runny, with a nice shred of cheese in every bite.
Versatile: Works for game day, picnics, lunch boxes, or a quick snack.
Make-ahead friendly: Better after a few hours, and great for several days.

What You’ll Need

Extra-sharp cheddar cheese (10–12 ounces), freshly shredded
Cream cheese (4 ounces), softened
Mayonnaise (about 1/2 cup), preferably Duke’s or your favorite
Jarred pimentos (1/2 cup), drained and finely chopped
Grated onion (1–2 teaspoons) or 1/4 teaspoon onion powder
Worcestershire sauce (1/2 to 1 teaspoon)
Apple cider vinegar (1 teaspoon), optional for tang
Garlic powder (1/4 teaspoon)
Smoked paprika or regular paprika (1/4 to 1/2 teaspoon)
Ground black pepper (to taste)
Kosher salt (to taste)
Hot sauce (a few dashes), optional but recommended

Instructions

Cooking process: Overhead shot of pimento cheese being folded together with a silicone spatula in a

Shred the cheese: Use the large holes on a box grater.
Freshly shredded cheese melts and mixes better than pre-shredded. Set aside about 1 cup of loosely packed shreds if you like a chunkier texture.
Make the creamy base: In a mixing bowl, beat the cream cheese until smooth. Add the mayonnaise and mix until completely blended and fluffy.
Season the base: Stir in Worcestershire, vinegar, garlic powder, paprika, black pepper, and a pinch of salt.
Add the grated onion or onion powder. Taste and adjust the seasoning now; it’s easier before the cheese goes in.
Add the pimentos: Fold in the chopped pimentos, making sure they’re well distributed.
Fold in the cheese: Add most of the shredded cheddar, folding gently until coated. If you saved some cheese for texture, fold it in last.
Adjust to taste: Add hot sauce if you like a little kick.
Taste and add a pinch more salt or vinegar if needed.
Chill: Cover and refrigerate for at least 1 hour, preferably 3–4 hours. This helps the flavors meld and the texture set.
Serve: Stir once before serving. Enjoy with crackers, celery sticks, toasted bread, or as a sandwich filling.

Keeping It Fresh

Store your pimento cheese in an airtight container in the fridge.

It stays fresh for about 5–7 days. If it seems a little thick after chilling, stir in a teaspoon of mayo to loosen it up. Always use a clean spoon to avoid introducing moisture or crumbs, which can shorten its shelf life.

Freezing is not recommended. Dairy-based spreads like this can separate when thawed, turning grainy or watery.

It’s best to make only what you’ll use within the week.

Final dish presentation: Restaurant-quality pimento cheese spread in a shallow ceramic bowl, swirled

Benefits of This Recipe

Budget-friendly: A small amount goes a long way, and it’s perfect for feeding a crowd.
Customizable: You control the spice level, texture, and sweetness.
Quick to prepare: Comes together in minutes, especially if your cream cheese is soft.
Protein and calcium: It’s indulgent, but it also brings some real substance to a snack plate.
Great for entertaining: Pairs beautifully with charcuterie, pickles, and fresh veggies.

What Not to Do

Don’t use pre-shredded cheese if you can help it. The anti-caking agents affect texture and flavor.
Don’t skip the chill time. Warm pimento cheese tastes flat and loose; it needs time to set.
Don’t overdo the mayo. Too much makes it greasy and heavy. Balance is everything.
Don’t forget salt and acid. A pinch of salt and a splash of vinegar or hot sauce brighten the whole bowl.
Don’t drain pimentos poorly. Excess liquid can make the spread watery. Pat them dry if needed.

Variations You Can Try

Jalapeño Pimento Cheese: Fold in 1–2 tablespoons of finely minced fresh jalapeño or pickled jalapeño for heat.
Bacon Lover’s: Stir in 1/2 cup of crisp, crumbled bacon.
Reduce the salt slightly to compensate.
Pepper Jack Twist: Swap 1/3 of the cheddar for pepper jack. It adds creamy heat without overpowering.
Smoky BBQ: Add 1/2 teaspoon smoked paprika and a tiny splash of liquid smoke. Great for burger toppings.
Herb Garden: Fold in 1–2 tablespoons of chopped fresh chives, dill, or parsley for brightness.
Pimento Grilled Cheese: Use it as the filling between two slices of buttered sourdough.
Grill low and slow until melty.
Deviled Egg Mashup: Stir a scoop into chopped hard-boiled eggs for an easy sandwich salad.

FAQ

Can I use mild cheddar instead of extra-sharp?

You can, but the flavor will be softer. Extra-sharp cheddar gives that balanced tang that defines classic pimento cheese. If using mild, consider adding a touch more Worcestershire or a squeeze of lemon for brightness.

What’s the best mayo for pimento cheese?

Southern cooks often reach for Duke’s because it’s tangy and not too sweet.

Use what you like, but choose a full-fat mayo for the best texture and flavor.

Do I have to use cream cheese?

It’s traditional in many modern versions because it adds body and helps it spread well. If you want a looser, more old-school texture, skip the cream cheese and add a bit more mayo, starting with 2–3 tablespoons.

How do I serve it for a party?

Offer a mix of crackers, toasted baguette slices, and crunchy vegetables like celery, cucumbers, and sweet mini peppers. Add pickles on the side and a sprinkle of chives on top for color.

Keep a small spoon or spreader in the bowl to make serving tidy.

Why is my pimento cheese watery?

Usually it’s from pimentos that weren’t well drained or from too much mayo. Drain and pat the pimentos dry, and add mayonnaise gradually. If it’s already thin, fold in a little more shredded cheese to thicken.

Can I make it spicier?

Yes.

Add hot sauce, cayenne, or minced fresh jalapeños. Start small and build up—you can always add heat, but you can’t take it away.

Is pimento cheese gluten-free?

The spread itself typically is, but always check labels on Worcestershire and hot sauce to be sure. Serve with gluten-free crackers or veggies if needed.

Wrapping Up

This Southern Pimento Cheese Classic delivers exactly what you want: bold cheddar flavor, gentle tang, and a creamy spread that works for almost any occasion.

It’s quick to make, easy to tweak, and tastes even better after a rest in the fridge. Keep a batch on hand and you’ll always have a snack, a sandwich filling, or a party-ready dip within reach. Simple, dependable, and deeply satisfying—just the way a Southern classic should be.