I discovered a classic Southern-style pimento cheese spread that blends sharp cheddar, creamy binder, and diced pimentos for a rich, tangy spread perfect for crackers, sandwiches, or veggies.

Pimento Cheese Spread

Why I’ll Love This Recipe

I love how effortless and versatile this recipe is—I just mix shredded sharp cheddar with mayo and cream cheese (optional), fold in diced pimentos, and season. It comes together in minutes and always disappears at gatherings. The flavor is savory, cheesy, tangy, and slightly spicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I typically use freshly grated extra‑sharp cheddar cheese, real mayonnaise (Duke’s or Hellman’s), cream cheese if I want extra creaminess, diced pimentos, garlic powder, onion powder, cayenne or jalapeño for heat, plus salt and black pepper.

Directions

I hand‑grate the cheddar to ensure proper texture—avoiding pre‑shredded cheese that contains anti‑caking agents.
In a large bowl, I beat room‑temperature cream cheese and mayonnaise until smooth (if using cream cheese).
I mix in the grated cheddar and drained, chopped pimentos (or roasted red peppers).
I stir in garlic powder, onion powder, cayenne (or minced jalapeño), then season with salt and freshly ground black pepper.
I taste and adjust seasoning—like adding more pepper or cayenne for spice.
I refrigerate for at least 10 minutes to let flavors meld—or overnight for best texture.

Servings and timing

Yields: around 2 to 3 cups (serves 8–12 depending on serving size)
Prep time: about 10–15 minutes
I shave off hands‑on effort by mixing by hand or with a mixer if I need fluffier consistency.

Variations

I love adding pickled jalapeño or jalapeño juice for a spicy kick.
I sometimes include Worcestershire sauce or pickle juice for extra tang. Others add scallions or chopped red onion for a more herbaceous punch.
A smoky twist with chipotle or smoked paprika pairs well with grilled toppings like bacon or barbecue.

storage/reheating

I store pimento cheese tightly covered in the fridge for up to 3–5 days. I let it rest at room temperature for about 15–30 minutes before serving since chilling firms it up. I do not recommend freezing—it changes texture and separation can occur.

FAQs

What type of cheese is best to use?

I prefer extra‑sharp cheddar, freshly grated—not from pre‑shredded bags—to preserve flavor and texture.

Is cream cheese necessary?

No. I sometimes skip cream cheese and rely solely on mayonnaise for a traditional, looser version. Cream cheese adds richness and spreadability.

Can I make it spicy?

Yes! I usually add a minced jalapeño or a pinch of cayenne pepper. Others include jalapeño juice, hot sauce, or even scallions for extra kick.

Can I make it without pimentos?

If you can’t find diced pimentos, chopped roasted red peppers work well as a substitute—they offer similar sweet-tangy flavor and color.

How do I serve it?

I usually serve it with crackers, celery sticks, or toast. It’s also delicious stuffed into sandwiches or grilled on sourdough for a molten pimento cheese grilled cheese.

Conclusion

I find pimento cheese spread to be a wonderfully comforting and crowd‑pleasing dish that’s quick to make and endlessly adaptable. Whether served cold as a dip, slathered on a sandwich, or melted into grilled cheese, it always hits the spot. I enjoy customizing the flavors each time and know it’ll be a hit whenever I serve it.