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.
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.
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.
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