Pimento Cheese
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Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
I grew up in Northern Virginia, pretty much the only part of the state that’s not considered the South, but I’ve always loved Southern food. One of my favorite Southern specialities is pimento cheese, which is often referred to as “the pâté of the South.”
Made from sharp Cheddar, mayonnaise, cream cheese, and jarred pimentos, this spread is wonderful on crackers, crudités, sandwiches, or even burgers. It also makes a fabulous party dip, but don’t wait for a special occasion to make it—you’ll love having a jar in the fridge for everyday snacking.
Table of Contents
“I will never buy store bought again. Oh, my was this fun to make and DELICIOUS.”
What You’ll Need To Make Pimento Cheese
- Cream Cheese: Serves as the creamy base that binds all the ingredients together, ensuring a smooth and spreadable consistency. Be sure it’s a room temperature for easy mixing.
- Mayonnaise: Contributes creaminess and imparts a rich, slightly tangy flavor. It’s crucial to use a good quality brand, such as Hellmann’s, Duke’s, or Best Foods.
- Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These seasonings provide depth, savory flavor, and a subtle kick.
- Sharp Cheddar Cheese: Lends a bold and tangy flavor. A good supermarket brand like Tillamook or Cabot is fine. Grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together.
- Diced Pimentos: Adds a sweet and tangy flavor, a pop of color, and a slightly chunky texture. Find them in the supermarket near the pickles, olives, and capers. Some stores may also stock them in the canned vegetable aisle, alongside items like artichokes and roasted red peppers.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
I think it’s easiest to make pimento cheese in a food processor but no worries if you don’t have one; you can easily make it in a mixer or by hand.
In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined.
Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade.
Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in.
Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos.
Stir everything together to combine. Taste and adjust seasoning, if necessary.
Serve with crackers or crudités and enjoy!
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Pimento Cheese
Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
Ingredients
- 1 (8-oz) package cream cheese, at room temperature
- ½ cup mayonnaise, best quality such as Hellmann's or Duke's
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
- 1 (4-oz) jar diced pimentos, drained
Instructions
- Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.)
- Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
- Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
Nutrition Information
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- Per serving (18 servings)
- Serving size: 3 tablespoons
- Calories: 141
- Fat: 13 g
- Saturated fat: 6 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 164 mg
- Cholesterol: 28 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Based on some of the salty feedback, I omitted the salt and did 1/2 tsp Worcestershire sauce instead. Perfecto!! I’ve always wanted to try making homemade pimento cheese, and this is great!
I agree that it was way too salty- good idea to cut back on the salt!
After reading this recipe last week, I couldn’t get it out of my mind! I had never even heard of pimento cheese before, having lived all my life in the Northeast. I made it on Saturday. I thought I had everything I needed, but I did not have Worcestershire sauce…so I substituted soy sauce, and rather than use pimentos (which have a little sugar), I used 1/3 cup of roasted red peppers. I LOVE PIMENTO CHEESE now! Thanks so much!
I just made it! So delicious! I needed to use my whole block of 10oz white cheese tho.
Delicious! I tried it for the Super Bowl and was fantastic
So good! On celery, toast, crackers and I’m sure there are many other ways to enjoy it! I have memories of jarred pimento cheese (ugh) from my childhood but this stuff is nothing like that.
The pimento cheese is amazing. Loved it and have shared it twice. Could have eaten the whole recipe but myself.
I made this over the weekend using half smoked cheddar and half sharp cheddar and it was delicious. Thank you for sharing your recipes!
Made this for our Super Bowl party – huge hit!
I will definitely be making this, as my Mom loves pimiento cheese! However, she prefers chopped whole green olives, instead of just the pimientos. They give a little more color and a nice flavor. I’ve been doctoring up some grocery versions, but like the idea of making my own fresh batch, with no additives.
Hi there, what happened to the option to convert measurements to the metric system? I always found that extremely helpful und user-friendly. And regarding the ingredients: is pimento the same as “Piment d’Espelette”? Many thanks, Frank
Hi Frank, So sorry – I forgot to add the metric measurements. They are there now. I don’t think the pimento is the same as Piment d’Espelette, although they are similar. I believe the former is sweet while the latter has more heat.