Ever had one of those days where you’re craving something classic and comforting but not too fussy? The pimento cheese recipe is honestly my go-to. There’s just something about the creamy, tangy, punchy spread that feels southern, nostalgic, and a little bit like a secret you want to share. On days when I need a snack that’s not complicated but still feels slightly “five-star restaurant” (okay… maybe that’s a little much), I whip up a batch. Plus, it goes insanely well on a thick slice of this Italian Herb and Cheese Bread or as a topping for a jalapeno popper cheese ball recipe if you’re feeling spicy. 
Table of Contents
What are pimento peppers?
Alright, let’s clear this up. Pimento peppers are not your everyday bell pepper. These guys are small, red, and super mild. You’ll most often find them jarred, hanging out in brine next to olives at the store. They’re naturally sweet and have zero heat, but wow, do they bring a nice color and subtle flavor. If you grew up in the South, you probably saw them stuffed in green olives. Seriously, the pimento is that pepper.
Here’s a wild fact—pimento peppers are actually a type of chili, but don’t panic, they taste nothing like chili peppers. No mouth on fire. Just a touch of sweet sunshine and maybe a hint of nostalgia from your grandma’s fridge. I love that even folks who can’t stand spicy stuff can handle loads of pimentos. 
Why You’ll Love It
Let me just gush for a second. Pimento cheese is the champion of southern spreads. Number one. Everyone I know, from picky kids to barbecue masters, will eat a bunch if it’s nearby.
First off, it’s quick. We’re talking 10 minutes and you’re done. Second, it’s crazy versatile. Slap it between bread for a sandwich, dollop it on some crackers, or heck, just eat it by the spoonful (again, no judgment). Most importantly, the pimento cheese recipe I use leans heavy on flavor and light on fancy ingredients.
“This pimento cheese recipe saved my reputation at the last family cookout. I had people literally scraping the bowl. Can’t recommend it enough!” — Jamie T., North Carolina
And let’s be real, it turns boring celery into a snack people will actually reach for. 
Key Ingredients in Pimento Cheese
Not gonna bury the lede here. Pimento cheese is simple, but each ingredient needs to shine.
- Sharp cheddar: Use a block and grate it yourself! Pre-shredded just doesn’t melt right or have the same flavor.
- Cream cheese: For that creamy, scoopable texture. I leave mine out for a few minutes so it blends easier.
- Jarred pimento peppers: Drain ‘em, chop ‘em, toss ‘em in. The more the better, honestly.
- Mayonnaise: Use real mayo, not the light stuff—you’ll taste the difference.
- Seasonings: I go wild for cracked black pepper and a touch of garlic powder. Sometimes I add a dash of Worcestershire if I’m feeling extra.
The southern secret? Some folks add a little hot sauce or even a sprinkle of cayenne for bite. I say taste as you go and don’t worry about being exact. It’s not a science test. 
How to Make Pimento Cheese
Ready? This part will go fast, so pay attention, friend.
- Grab a big bowl. Dump in your softened cream cheese, shredded cheddar, and drained, chopped pimentos.
- Add mayo, spoonful by spoonful, and stir until it looks smooth but still thick—not runny.
- Sprinkle in your seasonings. TASTE. Adjust. Add more pepper. Maybe a hit of hot sauce or garlic powder if it needs pop.
- Cover and chill at least 1 hour if you can stand the wait, but listen, I’ve eaten it right away and survived.
Want to get fancy? Use a stand mixer and beat it on low til fluffy. Or mash it all up with a fork for that rustic, not-too-perfect look. Don’t sweat perfection. Messy works great.
How to Store Pimento Cheese
Homemade magic, but you gotta treat it right. For storing:
- Scoop leftovers into a sealed container.
- Park it in the fridge. It’ll keep for about a week—maybe longer if it lasts (but mine never does…)
- Give it a quick mix before serving again. Sometimes a bit of liquid separates, and that’s totally normal.
If you need more cheese-spread inspiration, take a peek at other snacks like this jalapeno popper cheese ball recipe or something sweet like a keto lemon pound cake with cream cheese for dessert. Variety is key.
Common Questions
Can I freeze pimento cheese?
Not really—freezing it kind of messes with the texture. I say just make what you’ll enjoy in a week.
What other cheeses work besides cheddar?
Throw in a bit of Monterey Jack or pepper jack if you love a little extra zing.
Do I have to use jarred pimentos?
You can roast and peel your own red peppers in a pinch, but honestly, jarred pimentos are why this recipe is so easy.
Is it gluten-free?
It sure is! Just watch what you serve it on. Skip those crackers if you’re GF.
What’s the best way to shred cheese for this?
Buy a block and grate it fresh—trust me, it’s worth the extra few seconds.
Tips for Serving Pimento Cheese
Let’s make it look good. You can:
- Slather it on slices of easy bread machine Italian herb and cheese bread or toast.
- Scoop it up with crunchy celery or carrot sticks for a “pretend I’m healthy” snack.
- Use as a burger or sandwich topping—seriously amps up a bacon cheeseburger stuffed tater tot cone.
- Fold into scrambled eggs… yes, really.
People will come running to the table, I’m not kidding.
Give This Southern Favorite a Whirl!
Pimento cheese really is the unofficial spread of the South—cheesy, tangy, and always crowd-pleasing. Don’t stress about exact measurements or having the fanciest ingredients. You’ll find tons of fun riffs on this, like the ones from Cookie and Kate’s Pimento Cheese Recipe, a foolproof pimento cheese recipe on The Kitchn, or a homemade favorite right here: Southern Pimento Cheese Recipe. Next time you want something simple but a little special, give this one a try—and don’t forget to invite me over, okay? 
Pimento Cheese
Ingredients
Main Ingredients
- 8 oz sharp cheddar cheese, grated Use a block and grate it fresh for best flavor.
- 8 oz cream cheese, softened Leave out for a few minutes to facilitate blending.
- 1 jar jarred pimento peppers, drained and chopped The more pimentos, the better!
- ½ cup mayonnaise Use real mayonnaise for best flavor.
Seasonings
- 1 tsp cracked black pepper Adjust according to taste.
- ½ tsp garlic powder Optional for added flavor.
- 1 dash Worcestershire sauce Optional for extra depth.
- 1 dash hot sauce or cayenne Optional for those who like some heat.
Instructions
Preparation
- In a large bowl, combine softened cream cheese, grated sharp cheddar, and chopped pimentos.
- Gradually add mayonnaise, stirring until the mixture is smooth but still thick.
- Sprinkle in pepper, garlic powder, and Worcestershire sauce. Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
