Easy Southern Pimento Cheese Recipe - Creamy, Cheesy, and Ready in Minutes
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.
Ingredients
- 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
Instructions
- 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.