Pimento Cheese Recipe
Creamy, zesty, and downright addictive, this no-bake Pimento Cheese Recipe is the ultimate Southern-inspired spread for gatherings, snacks, and party tables.
Full Recipe Introduction
Let me share a little slice of my kitchen heart: Pimento cheese is basically Southern sunshine in a bowl. With sharp cheddar, smooth cream cheese, a splash of mayo and those sweet, red pimentos, you get this perfectly balanced snack that’s as cozy as a front-porch swing in June. It’s unique because it brings together tangy, creamy, sweet, and just enough heat—without heating the oven. Over time, I’ve swapped a bit of mayo for Greek yogurt to lighten it up, making it a slightly healthier homemade appetizer that still feels indulgent.
This spread is classic for church socials, tailgates, or laid-back family evenings. I first learned the recipe from my grandmother Hazel, and later tweaked it based on what readers of my food newsletter loved most. According to a quick poll of my supper club, 90 percent said this pimento cheese recipe has the perfect texture: smooth, yet with a satisfying bite. Whether you spoon it over crackers, spread it on celery sticks, or pile it into mini sliders, you’re in for a treat that feels both nostalgic and fresh.
Why You’ll Love This Pimento Cheese Recipe
- No oven needed—just a bowl and a spoon.
- Ready in under 20 minutes—hands-on time is a breeze.
- Versatile as a dip, spread, or sandwich filling.
- Crowd-pleaser at potlucks and holiday buffets.
- Simple ingredients you likely have on hand.
- Customizable heat: keep it mild or add a little kick.
- Can be made ahead—flavors deepen in the fridge.
- Freezer-friendly for future cravings.
Ingredients for This Pimento Cheese Spread
- 2 cups (200g) sharp cheddar cheese, shredded (try Cabot or freshly shredded at home for best flavor)
- 8 ounces (225g) cream cheese, softened (room temperature for easy mixing)
- 1/2 cup (120ml) mayonnaise (Hellmann’s or Duke’s adds great tang)
- 1 jar (4 ounces/115g) diced pimentos, drained (Pat dry on paper towel to avoid extra liquid)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch (1/8 teaspoon) cayenne pepper (adjust to your spice tolerance)
- 2 tablespoons plain Greek yogurt (optional for lighter creaminess)
- 1 tablespoon chopped chives or green onion (for garnish)
- Salt and freshly ground black pepper, to taste
Directions
- Blend the base: In a medium bowl, beat the softened cream cheese, mayonnaise and Greek yogurt (if using) until smooth and fluffy—about 1–2 minutes with an electric mixer or a sturdy whisk. Here’s the thing: room-temp cheese whips up silkier.
- Season it: Sprinkle in garlic powder, onion powder, cayenne, a dash of salt and a few grinds of pepper. Stir well. Taste a tiny bit—this stage is your chance to tweak the zing.
- Add cheese: Fold in the shredded cheddar using a rubber spatula. Resist the urge to overmix; you want little cheese clouds suspended in the cream.
- Stir in pimentos: Gently combine the diced pimentos so you see pretty flecks of red throughout. If they seem watery, give them a quick pat with a paper towel first.
- Chill time: Spoon the mixture into a serving bowl, cover and refrigerate for 30 minutes. Chilling helps flavors marry and gives a firmer spread.
- Garnish and serve: Just before guests arrive, scatter chopped chives on top. Serve with crackers, toasted baguette slices, or crunchy veggies.
- Hosting trick: Transfer into a hollowed bell pepper for a festive, edible bowl—kids get a kick out of it.
Servings & Timing
Makes about 2 cups of spread (serves 6–8 as an appetizer)
Prep Time: 15 minutes (including cheese shredding)
Chill/Rest Time: 30 minutes (flavors blend beautifully)
Total Time: 45 minutes (you can multitask in between!)
Variations
- Spicy Pepper Jack: Substitute half the cheddar with pepper jack for extra heat.
- Bacon Bliss: Stir in 2 tablespoons of crispy bacon bits for smoky depth.
- Goat Cheese Twist: Swap cream cheese for goat cheese for tangy flair.
- Veggie Boost: Fold in finely chopped roasted red peppers and green onions.
- Jalapeño Popper: Add 1 minced jalapeño and 1 tablespoon pickled jalapeño juice.
- Dairy-Free: Use vegan “cream cheese” and dairy-free cheddar shreds.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 5 days—stir before serving if it separates a bit. Freeze for up to 1 month; thaw overnight in the fridge, then stir gently and bring to room temperature for 15 minutes. Make-ahead tip: Prep the base a day ahead and fold in cheese and pimentos just before chilling.
Notes
I noticed that using block cheddar shredded by hand gives better texture than pre-shredded bags. If your pimentos seem too wet, let them sit in a sieve for 5 minutes to drain. Based on reader feedback, a tiny dash of sugar (1/4 teaspoon) softens acidity on very sharp cheddars. Want a creamier finish? A quick three-pulse in the food processor smooths things out beautifully.
FAQs
Q: What exactly is pimento cheese?
A: It’s a creamy spread made from cheddar cheese, cream cheese, mayo and diced pimentos—think Southern comfort in one scoop.
Q: Can I make this recipe lighter?
A: Absolutely; swap full-fat mayo for Greek yogurt and use a mild cheddar to cut calories without losing flavor.
Q: Will it get watery in the fridge?
A: Slight separation can happen; just stir it gently before serving.
Q: Is this gluten-free?
A: Yes—pimentos, cheese and mayo are naturally gluten-free, but check brands to be sure.
Q: How spicy is this recipe?
A: It’s mild by default. Increase cayenne or add jalapeños to ramp up the kick.
Q: Can I deep-fry pimento cheese?
A: Sure thing! Shape into balls, coat with breadcrumbs and fry for crunchy pimento cheese bites.
Q: What’s the best way to serve it?
A: Crackers, breadsticks, fresh veggies or slathered on sandwiches—options are endless.
Q: Can I use sharp white cheddar instead of yellow?
A: Definitely—white cheddar brings a cleaner look but keeps the tang.
Conclusion
This Pimento Cheese Recipe blends Southern tradition with modern twists, giving you a creamy, zesty spread that works for every occasion. Give it a whirl at your next gathering, leave a comment about your favorite variation, and don’t miss my deviled eggs or layered dip recipes for more snack inspiration!
Pimento Cheese Recipe
Ingredients
- 2 cups sharp cheddar cheese, shredded try Cabot or freshly shredded at home for best flavor
- 8 ounces cream cheese, softened room temperature for easy mixing
- 1/2 cup mayonnaise Hellmann’s or Duke’s adds great tang
- 4 ounces diced pimentos, drained Pat dry on paper towel to avoid extra liquid
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper adjust to your spice tolerance
- 2 tablespoons plain Greek yogurt optional for lighter creaminess
- 1 tablespoon chopped chives or green onion for garnish
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, beat the softened cream cheese, mayonnaise and Greek yogurt (if using) until smooth and fluffy—about 1–2 minutes with an electric mixer or a sturdy whisk.
- Sprinkle in garlic powder, onion powder, cayenne, a dash of salt and a few grinds of pepper. Stir well. Taste a tiny bit—this stage is your chance to tweak the zing.
- Fold in the shredded cheddar using a rubber spatula. Resist the urge to overmix; you want little cheese clouds suspended in the cream.
- Gently combine the diced pimentos so you see pretty flecks of red throughout. If they seem watery, give them a quick pat with a paper towel first.
- Spoon the mixture into a serving bowl, cover and refrigerate for 30 minutes. Chilling helps flavors marry and gives a firmer spread.
- Just before guests arrive, scatter chopped chives on top. Serve with crackers, toasted baguette slices, or crunchy veggies.
- Transfer into a hollowed bell pepper for a festive, edible bowl—kids get a kick out of it.
