I love pimento cheese. There, I said it. If you’re not from the South, you might be wondering, “What is pimento cheese?”
Pimento cheese is a classic Southern cheddar cheese and pimento pepper dip. It’s affectionately referred to as “pâté du Sud,” or Southern pâté.
Pimento cheese is creamy and cheesy, tangy, peppery (spicy if you wish), and spreadable. If you appreciate cheddar cheese, pimento cheese is going to be your new favorite party dip and sandwich spread.
My grandmother, Mimi, made pimento cheese when I was little. I was a picky eater back then, but at least I had the good sense to appreciate her pimento cheese. I order pimento cheese every time I find it on a menu, which to my delight, seems to be happening more frequently these days.
I tried to find Mimi’s recipe in her handwritten recipe books, which are among my treasured possessions, along with her ring that I’m wearing on my left hand. I got lost in nostalgia and found my great-aunt’s Jell-o cucumber salad recipe, but not Mimi’s pimento cheese.
So, I came up with my own pimento cheese recipe. Let’s make some!
What are pimento peppers?
Pimento (also spelled pimiento) peppers are small red peppers that are not at all spicy. They’re often called cherry peppers when you find them sold fresh in grocery stores.
Pimento peppers are even more mild than red bell peppers. You might recognize them as the little red peppers stuffed inside green olives.
If you’re from the Midwest, rest assured that pimento cheese has nothing to do with pimento loaf. Pimento peppers are the only common ingredient.
Pimento Cheese Ingredients
In its most essential form, pimento cheese is made with cheddar cheese, pimento peppers and mayonnaise.
Freshly made, homemade pimento cheese tastes far superior to store-bought options. By making it yourself with quality ingredients, you can avoid strange preservatives. Here’s what you’ll need.
Extra-Sharp Cheddar Cheese
Be sure to buy a delicious extra-sharp variety so the cheddar flavor shines above all else. I used Tillamook.
Grate your cheese by hand on the large holes of a box grater. Don’t buy pre-shredded cheese, which is coated in powder that mutes the flavor and interferes with its creamy texture.
Cream Cheese
Cream cheese enhances the cheddar flavor and ensures that your pimento cheese is tangy and spreadable.
Not all pimento cheese recipes include cream cheese, but it just doesn’t taste right to me without it. I’d bet money that Mimi’s pimento cheese was made with cream cheese. If you read Serious Eats’ lengthy history on pimento cheese, you’ll see that cream cheese and pimentos have been friends for a long time.
Pimento Peppers
Pimento peppers are a given. They infuse the dip with mild pepper flavor and provide its signature reddish hue. Be sure to drain your peppers well, and give them a few extra chops if they come in slices rather than a tiny dice.
If you can’t find pimento peppers, roasted red peppers are a great substitute. Chop them up until you have a scant one-half cup. I used jarred peppers for my recipe tests, but you could go the extra mile and roast your own peppers.
Mayonnaise
Mayonnaise lends a silky texture and some key flavor. If we weren’t using cream cheese, we’d make up for it with additional mayonnaise, but I’ve found that a combination of the two yields the tastiest results.
Duke’s brand of mayonnaise is standard in Southern pimento cheese. I used Sir Kensington’s instead, since that’s the brand I keep on hand.
A Few Simple Seasonings
Pimento cheese flavorings vary by recipe. A combination of garlic powder and onion powder lend subtle and irresistible savoriness.
I like my pimento cheese a little spicy, so my recipe includes cayenne pepper as well. The heat is subtle but makes me go back for more. Take it up a notch with fresh jalapeño pepper, which adds seriously fresh flavor and a light crunch. A little bit goes a long way.
If you’re sensitive to spice, you can reduce or omit both the cayenne and jalapeño. You can always add more heat, but you can’t take it away.
How to Make Pimento Cheese
Pimento cheese is super easy to make, and ready in 10 minutes. You essentially just need to stir the ingredients together until combined.
I use my hand mixer to beat the ingredients together, which yields a nice, lightly fluffy texture. Don’t mix it up in a food processor, since pimento cheese is best when the individual ingredients retain some texture.
Watch How to Make Pimento Cheese
How to Serve Pimento Cheese
Here are a few classic serving ideas:
Pimento Cheese Sandwiches
You haven’t lived until you’ve had a pimento grilled cheese sandwich. You can also follow tradition and serve pimento cheese between two slices of bread, sliced into tea sandwich form if you’re throwing a party.
If you want to build a more substantial sandwich, pimento cheese is great with sliced cucumber (or dill pickles), tomato, sprouts or arugula, and even a fried egg.
As a Dip or Spread
Pimento cheese and crackers is a winning combination. If you want to lighten up your party spread, serve it with substantial strips of bell pepper (any color but green), cucumber, or celery.
You can take cues from pimento cheese and add pimento peppers to your favorite cheddar dishes. I can’t wait to add some to my go-to mac and cheese.
Please let me know how your pimento cheese turns out in the comments! I bet your friends will fight over it at your game day parties.
Looking for more party snacks? Here are a few favorites:
- The Best Guacamole
- Baked Jalapeño Poppers
- Crispy Baked Potato Wedges
- Perfect Stovetop Popcorn
- Baked Spinach Artichoke Dip
Pimento Cheese
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dip or spread
- Method: Mixer
- Cuisine: Southern
- Diet: Vegetarian
This pimento cheese is the best! It’s cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.
Ingredients
- 2 cups freshly grated extra-sharp Cheddar cheese
- 8 ounces cream cheese, cut into 1” cubes and softened at room temperature*
- 4 ounces pimento peppers**, well drained and chopped if in strips
- 2 tablespoons mayonnaise (Duke’s is traditional but I also like Sir Kensington’s)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
- ½ medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
- Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
- Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
- Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.
Notes
Recipe adapted from AllRecipes and the Lee brothers via The New York Times.
*Cream cheese tip: If you, like me, always forget to pull the cream cheese out of the fridge in advance, simply cube it into a microwave-safe mixing bowl. Warm it in the microwave for 15 to 30 seconds, just until it’s more pliable. We only need it warm enough to mix into the other ingredients, but not warm enough to melt the cheese.
**Where to find pimento peppers: You’ll find pimento peppers in well-stocked grocery stores, typically near the roasted red peppers. If you can’t find them, substitute a scant ½ cup chopped roasted red pepper. You’ll hardly tell a difference.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
KatyD
I like to add pimento cheese to mac n cheese
Kate
That sounds interesting!
Vickie
I made this today. Oh my so delicious. Thank you for sharing. When a child my mom would make. Remember her sitting the cheese in the window to melt before she added her other ingredients. Cream cheese was not one of them. This will be my go to for pimento cheese. Top notch!
Kate
You’re welcome, Vickie! I appreciate your review.
Daffydil
I live in Alabama and I could honestly care less what type of mayonnaise you use(Hellman’s for me). This stuff is what my dad called ‘Larapin’! Best I’ve ever had! Thank you so much!!
Hb
Earlier today I sent a comment that I was getting ready to make your recipe for the first time let me tell you how great it was five Southerners destroyed it in 10 minutes everyone asked for your recipe what a huge compliment to you and to my ability to follow a recipe that is bulletproof thank you looking for other inspirational recipes from you. HB
Kate
That’s quite the compliment! Thank you for your comment, HB.
Anne
I’m sure Sir Kensington’s mayonnaise is good (I love their mustards), but a true Southern pimento cheese is made with Duke’s Mayonnaise. Try your recipe with Duke’s.
Kate
Thanks for sharing your favorite, Anne!
JUlia
Haha, I thought the same thing! If it’s Southern, it’s gotta be Dukes. (Says the New England transplant with all the fervor of a convert.)
This recipe looks delicious! I’ll have to try it and see what all the little old ladies at church think next time I’m on snack duty. :)
Liz
Yes, I will have to agree with Julia. I know Duke’s isn’t available everywhere, so we Southerners are blessed to living Duke’s country!
Judy
We now have it in South Florida groceries!
Anna Marie Kosa
My brother buys it in Northeast Ohio. Which, I might add, is where I grew to love pimento cheese as a child in the 1950s. I live in Atlanta and am always bemused by people claiming deviled eggs or pimento cheese as Southern fare.
Hb
I also am a northerner transplanted to Atlanta and then down to the Tampa Bay area I have been eating pimento cheese spread For years always store-bought had my wife order all the ingredients just got here can’t wait to make it today thank you for putting a great recipe out there for all of us people who enjoy this to know what it really is by making it at home let you know how it goes thanks again and yes I am a Dukes person for years
Laurie
My goodness! I haven’t even thought about Pimento cheese in forty five years.
It used to come in little glass jars; we stuffed our celery with it and put it on the relish tray for company.
I’m going to make this with my own home grown pimento peppers; I’ll roast them first as you suggested for the red peppers.
I would love your grandmother Mimi’s recipe for a gelatin cucumber salad!
Do hope you will recreate it for us.
Kate
I bet they will be amazing with homegrown!
Lori Putnam
I, too, grew up with the pale pink, somewhat insipid pimento cheese in the cute “juice glasses”with the pop-off metal lids. But real pimento cheese from down south is a whole ‘nother food, and fabulous. It was a revelation when we moved from Detroit to TX and now SC. Yum! And THIS recipe is the one I will now use to make it at home for the first time. :)
Kate
Thank you for your review, Lori!
Laurie
It’s a great recipe! I roasted and froze enough peppers last year to make this spread at least 6-7 times!
I used various mayonnaise brands and found I didn’t have a preference…
Sharon Koebel
I would like the recipe for the stuff in the old juice glasses.
Gay
I,too, have been eating my mother’s And my pimento cheese since I was a picky eater child! And have served it to my children and grandchildren. The idea of adding cream cheese is new to me, but I think I’ll try it and cut back a bit on the mayo. Instead of the cayenne pepper and jalapeños we’ve always grate onion into ours—gives it milder, but essential kick. Enjoyed reading your history with this favorite food of mine.
Kate
I’m glad you can relate! Thanks for sharing.
Rick
Gee thanks Kate, I also (*Laurie) haven’t thought about this in decades, and had it on celery, also.
I didn’t have a clue it was a Southern thing (grew up in western/central NY). I think I used to eat it straight from those little glass jars, too.
I’m sure this is much better…
Can’t wait to give it a whirl.
Kate
I hope you love it, Rick!
Sherlie Magaret
I am going to make some of this today. One question though, for being a Southern recipe, where is your Duke’s mayo? That is the go to Southern ingredient, I am not from the south but I use it all the time.
Kate
Hi Sherlie! I prefer the one used in the recipe and don’t have that one as accessible here.
MARLENA Heilman
This is delish! I made it to take as lunch at my job. Made with white e-sharp Tillimook and it is ighter than usual PC, but I could sit down and eat with a spoon..Thank you!
Kate
Thank you for your review, Marlena!
Katie
Hi Kate! Is there any way to make this without the mayo? Egg allergy at my house :/
Kate
Oh no! You can skip the mayo if you like.
Lindsey
You could use a vegan mayo brand instead. :)
Michelle
LOVE me some pimento cheese. I too have not tried it with cream cheese, but will in the future. I love to add sriracha to mine for the “kick”…it just mixes so well together with the mayo and sharp cheddar.
Kate
I’m glad you loved it, Michelle!!
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Tasty and easy to prepare, will make again! Thanks for sharing!
Kate
You’re welcome!
Sara
So it can also be made like this. Haven’t heard about like this since the day i started cooking. Thanks for sharing Kate.
Kate
Thanks for your review, Sara!
Jen
Omggggg. My husband went to The Masters practice round several years ago and ate SO many pimento cheese sandwiches, and ever since has been trying to recreate the magic of Augusta pimento cheese sandwiches with store bought versions. I made this recipe and he said it’s the closest he’s come to finding the magic Augusta pimento cheese!!! Definitely a household staple now and will be on my list of easy party recipes.
Kate
It’s so good on sandwiches! I’m happy this version met your husband’s standards!
SA
I’ve never even been to the South, western gal here! But I saw some pimento cheese sandwiches being made on food network and thought that looked amazing…so I found your recipe and it is AMAZING! Absolutely delicious!
Kate
Thank you for your review, SA! I’m happy you enjoyed it.
Handpan les workshop
I remember this from way back, but I always loved it! Will try it soon together with some nachos ;)
Kate
Yes, with nachos would be delicious! Thanks for your review.
Bekah
I forgot to buy jalapeño but I had some chili paste in the fridge. Worked perfect. Really delicious recipe!
Kate
I’m glad you were able to make it work with what you had on hand, Bekah! Thanks for sharing.
Emily
Made this tonight w leftover roasted red peppers… grilled it up in a grilled cheese… and watched my 2 kids and husband devour it – delicious!!
Kellan
This sure brings back memories! I will certainly try your version soon! One question, why do you think that green peppers shouldn’t be used for dipping?
Kate
I don’t love green peppers, but you can use them if you like!
Jackie
Kate: Made the pimento cheese recipe just as written – sneaked in a few chopped Peppadew peppers ’cause I’m having a love affair with them lately and took the whole lovely thing as an offering to an impromtu gathering at a local winery. Delicious! It received raves! Thanks so much for the recipe.
Kate
Thanks for sharing! I’m glad you loved it, Jackie.
SARKARI RESULT
I like this one. I’m going to make this with my own home grown pimento peppers
Kate
Let me know what you think!
Marketing Café
Really amazing recipe Thanks for sharing
Kate
I’m glad you like it!
OnlineCakeMalik
This recipe looks delicious! I’ll have to try it
Kate
Please let me know what you think!
Kate
You’re welcome!
Mags Angeles
I really love your recipe.
Thanks for sharing. More power to you and God Bless You :)
Sheila
I made this today and it’s the best I’ve ever had! Yum!
Kate
I’m glad you loved it, Sheila! Thanks for your review.
Melinda Lamb
Why have I never made pimento cheese before? My best friend is coming from Raleigh and she loves it so I decided to surprise her when she gets here.
I am licking the bowl. So delicious!! Thank you for figuring out your grandmoms recipe!
Kate
Right? It’s so good. I’m excited you loved it, Melinda!
Keryy Linda
Hi,
can i skip garlic powder, please?
Sandra L Irick
Love your recipes. So great to have such delicious recipes for my transition to a vegetarian diet. I made this cheese spread, yum. Also used it for macaroni and cheese. Talk about easy.
Kate
I’m glad you loved it!
Kathy and Cookie
Amazing! Where do I start? I used the Tillamook (have been since a trip there in the 90’s) and that starts the magic. I had never used cream cheese and found I loved this texture better than all mayonnaise. Sandwiches, veggies, crackers, baked Mac and cheese, all are perfection with this Devine concoction revived from my past. Thanks! to Kate and Cookie from Kathy and Cookie (kitty)
Kate
Thanks for commenting, Kathy!
Teresa
I only use a block of velveeta cheese and pimentos and mayonnaise its amazing
Carole S Robertson
Ive always made it with velveeta. My mom made that way..
Brandon Mills
I find it’s best to make a day ahead so the flavors can marinate. Fresh always lacked in flavor profile to me.
Kate
Thanks for sharing, Brandon!
Peggy
I’m thinking of using Chipolte powder instead of cayenne.
Do you think the smokeyness of the Chipolte would be complimentary to the cheese or over power it?
Your thoughts please
Peggy
Bonnie Sexton
I tried your pimento cheese recipe. Like you I’ve been searching for a recipe that is like what I remember my mother and grandmother made. Yours is very close. I like to chop up a few boiled eggs and add to it.
I also use a mayonnaise that has avocado oil. Thanks for the great recipe!
Best,
Bonnie
Christine Wilson
This is my 2nd time making it, and I love it – so do the kids. Also thanks so much for the nutritional data on each recipe, it makes my life SO much easier!!
Kate
I’m glad you love it, Christine! Thank you for your review.
Shannon
I made this recipe because I was inspired by the pimiento cheese at my favorite breakfast cafe. Imagine my surprise when this cheese turned out better than theirs!
I made it in a food processor with minimal pulsing, and came out with a cheese that was creamy and not too heavy. Also, I’m not a big fan of heat, so I subbed a half teaspoon of Cholula sauce (original flavor) for the cayenne and jalapenos. Came out savory with just a hint of heat.
Savory polenta with this cheese, crumbled bacon, and a poached egg was a big hit with my family for Saturday breakfast. Thanks for the recipe!
Kathryn
Shannon, I’m going to be making this recipe and I love your idea of serving it with polenta. Thanks for the idea!
Kookie
Awesome flavor balance! We’ve always used cream cheese it helps it from separating when heated (grilled, toasted Bunny Bread and mac-n-cheese)We use Blue Plate mayo here in NOLA. Try it w/ Bugles original flavor. Your recipe went over too well. With schools shut down right now the kids went through the batch in one afternoon. Thanks. PS We’ve always used those glass jars as juice glasses.
Kate
Thank you! I’m glad you like it!
Anji Jones
First, I want to share that I’m not much of a reviewer, but I do read others’ reviews quite consistently (more on this when I review your hummus, which has also rocked our world today).
We’ve always done the mayo heavy pimento cheese, but I made your recipe on Sunday. Holy smokes. And, our native Tennessee selves made pimento grilled cheeses as you recommend–used Pepperidge Farms Thin White Bread–and Oh. My. Goodness. Amazing. We did add green onion instead of onion powder, because we are all onion fans. Loved the jalepeno addition. Thank you for sharing your recipes with us!
Kate
You’re welcome! I’m glad this passed your test, Anji. Thanks for sharing your thoughts!
Elizabeth Scruggs
I add green sliced olives to mine. It gives it a unique flavor. I’m going to try this recipe for sure!
Tania M Hughes
I just made this. I didn’t have fresh jalapenos and i only had half the amount of cream cheese (i added extra mayo). This is so freaking delicious!! I will never buy store bought again!!!! So FREAKING GOOD!!!!
Carl
I followed this reciped exactly. This has absolutely no taste other than sharp cheese. It most certainly bears little resemblance to Pimento cheese.
Daphne
The proportions seem just right, Kate! Thanks so much. Can’t be in week 9 of stay-at-home in NY without a treat from home. (I couldn’t get Dukes, but the other commenters here are right about that.)
Robin Manning
I have never liked pimento cheese but my husband loves it so thought I d try to make it. You made me a convert with this recipe. It is amazing. We made pinwheel out of some and everyone loved it
Stacey
I’m from the deep south I’ve never liked pimento cheese…omgoodness this is seriously one of the best things I’ve ever had…making burgers 2nite so it’s going on them.. I didnt have any more jalapenos so I used a serono pepper…its awesome…cudos to Dukes btw best mayo in a jar…
John Martin
Have you ever tried a little peanut butter in your pimento cheese? My grandmother always put a little in hers.
Kate
I haven’t! That sounds very interesting.
Tony
This is an absolutely outstanding recipe. The cayenne really adds a nice easy kick to the mix. Great job!!! Thanks Kate.
Holly PDX
This is my favorite pimento cheese recipe. It has just the right amount of bite to it and is almost free of mayo. I infinitely prefer the cream-cheese-based pimento spreads over those with tons of slippery mayonnaise. I usually use Mama Lil’s Hungarian peppers if you can get your hands on them — they are spicier and more flavorful than regular pimentos — but they may be much easier to find on the West Coast. Thanks for a great recipe! This is my go-to party and potluck dish and it’s great on Reuben sandwiches instead of Russian dressing.
CLAY B KNIGHT
Great recipe. Delicious homemade spreadable pimento cheese. I go heavy on the spices.
JR
Hi,
I made this pimento cheese exactly to recipe (no jalapeños). It was delicious. I live in Maryland and have always loved Pimento cheese but have been unable to find a good store bought one. My sister is coming to visit with her Southern boyfriend. I’m going to surprise them with this.
Lisa Clark
Made your pimento cheese yesterday. It was terrific and made me, my husband, and adult daughter happy happy. My husband had it for lunch and again for dinner! I love your recipes and all your tips. Thank you!
Who Cares
One of the worst ever websites on the internet today.. Stole this recipe and is attempting to make money from it……
There are not enough negative words, phases, sentences or paragraphs that can describe worthless individuals like this!
Yours truly,
Russipe
Amy
Made this tonight for my SIL from Ohio. Added a little smoked paprika (just because it is my favorite magical spice). We put it on our hamburgers tonight – it’s amazing on burgers! Also very good on scrambled eggs! And yes, delightful on a grilled pimento cheese sandwich – lovely with bacon!
Kate
I love the idea of this grilled! Thank you for sharing, Amy.
Linda Jagiello
Very easy to make, much cheaper than buying it and it’s delicious. We didn’t put the jalapeno in it but we did put in the cayenne, I was a bit hesitant on it but so glad I did. Another 5 star recipe by you.
Cody
I cannot wait to try this amazing sounding recipe. I can tell by the way you articulate what types of flavors you like that I too will like this particular recipe. I just bought a small tub of pimento cheese from a shop while visiting in Wisconsin. It tastes so good, but I cannot wait to make my own (this recipe).Thanks for the great article!
Fawn
Hi! Came across this as I searched for a sauce to drizzle on or dip fried green tomatoes. How you you make this more creamy to use as a sauce versus dip? More mayo or more cream cheese? Another liquified?
Kate
Hi Fawn, this is meant as a dip. But, I would recommend zhoug as a nice spicy sauce!
Dawn
It was excellent! Followed the recipe to a T. Cannot wait to serve it again.
Kate
Love it! This one is good to have over and over. Thank you for your review, Dawn.
kirkyo
So good and my go-to recipe now. I wouldn’t change a thing.
We like our sandwiches with a layer of sliced cucumber.
Michael Ladiana
This is a great recipe. Gives me great ideas to use it with. Thanks for sharing.
Kate
You’re welcome, Michael!
Sharon
Great recipe! I made this to celebrate my first official day of retirement. I will make this again for company.
Kate
Thank you for sharing, Sharon! I’m happy you enjoyed it.
Dee
I grew up eating my Grandmother’s homemade pimento cheese. With Duke’s Mayo only! I will try your recipe but I have to use Duke’s, lol. I live in NC and I have never heard of your brand. If no Duke’s, I’d try Hellman’s.
Dave
Cheesy, spicy, and YUMMY!
I forgot the mayo, but it makes a great slightly hard spread too.
Kate
I’m happy you enjoyed it!
Stevie
absolutely delicious!. . thanks for sharing this recipe!
Kate
You’re welcome, Stevie.
LeslieB
This recipe is fabulous! Real deal – made per directions using Dukes and Tillamook. As Creole/NC transplants in New England we make regular runs to NC for the basics-sausage, bacon and Dukes Mayo. Tillamook, a New England or Canadian extra sharp is a must! Serve on a fried green tomato and top with a fired shrimp. Or eat on a smash burger. Or straight out of the bowl .
Tiffany Pontier
First I’d like to say I love all the recipes I have tried from you! I’m not a big commenter, but I’m trying to get better. Lol.
How do you think pickled peppers would go in this recipe? We like a little heat.
I cannot wait to try this recipe tomorrow! Five stars because I’m sure it’ll be great :)
Kate
Hi Tiffany! Thank you for your review. I’m not sure about pickled peppers but you could try it. You can also increase the other spice if you like.
Midge
This is my new favorite dip/spread. It’s super easy to make and tastes delicious! I added a healthy tablespoon to some homemade mac and cheese and that took it over the top. Making my second batch this afternoon….
Kate
Hooray! Thank you for your review, Midge.
Steve
Pretty good. I think I would add more cheddar/less cream cheese.
JL
I’m 56 years old and I can’t fathom living anywhere else but the South.
yes, Duke Mayo that is , and no, no jalapeño peppers. My humble opinion.
And they don’t have Pimento Cheese in Wisconsin Or California?
James
I have found that adding a little blue cheese crumbles tends to really bring up the flavors.
Rose
Exactly what I was looking for, after being disappointed with expensive store-bought pimento cheese spreads full of unwanted ingredients. So easy, followed the recipe, except for the jalapeno, using Coastal English mature white cheddar and Best Foods mayo. Perfect spreadability and taste. A new favorite!
Kate
That’s great to hear, Rose! Thank you for taking the time to review.
Lisa Ann Thomson
Perfection! This is the recipe I’ve always wanted. We used to get it in Sanibel. Happy to be able to make it at home!
Marshall
Thanks for the recipe. You should consider also using metric measurements for the rest of the world.
Claudia
I made this yesterday per the recipe with the omission of the salt and used it for a quick lunchtime sandwich today. It was really, really delicious! So much better than even the premium brands (think Palmetto, etc.)!!! I am a convert!
Kate
I love it, Claudia! Thank you for sharing.
Thomas Currier
I made this recipe as close as I could with my ingredients. For cream cheese, I used Neufchâtel cheese, which is very similar to cream cheese but has fewer calories. I used pimento peppers from Goya and was surprised that there was a whole red pepper that looked like a red bell pepper in the 6.5 oz. jar I used. It wasn’t small cherry peppers at all but the pepper was mild and tasted good. I used Kraft real mayonnaise (normally, I make my own but I was out and pressed for time)and a whole frozen jalapeño pepper that I keep on supply. My cheddar was extra sharp from Aldi. The final product tastes wonderful and probably could be improved using a higher quality cheddar. A restaurant we like serves broiled pimento cheese with chips. It is gooey and wonderful.
My wife told her hair dresser I was making pimento cheese and the hair dressed said she adds some cottage cheese to a recipe similar to yours. Have you ever heard of that?
MPetersen
pimento cheese on raisin bread…yum!
labecca miller
instead of mixing it, use a fork and fluff it
Steve Beshear
Damn!
Tom
I used cream cheese spread… keeps it from getting hard when cold…
Peggy
I always hated pimento cheese. Did NOT see what others saw in it. Husband and his family LOVE it. His mom always used Kraft Sandwich spread. I was trying to make it one day and decided to look up what was in the sandwich spread to add the main ingredients of it to my cheese. I used a little sweet pickle relish to it along with mayo, little garlic powder, little onion powder with couple drops of worchestershire sauce and oh my!! So good. Also have used sweet zucchini relish or sweet onion relish – OVER the top!! I will today, however, try your recipe because I like the idea of the cream cheese! I never even thought of that and I use cream cheese in everything! Even in my scrambled eggs while cooking, then shredded sharp cheddar after eggs are as done as we like. Im liking the idea of this pimento cheese going into scrambled eggs!! Thanks for your recipe!
Kate
Hooray! I’m glad you can enjoy this recipe for pimento cheese. Thank you for your review, Peggy!
Peggy
It. Was. Delicious! Ok. I did put half of the cream cheese because I wanted to spring it on my hubby easy. He loved it so I didn’t tell him. I can add the rest next time. . Thank you for your recipe. This will be a nice edition to the get togethers at our house!
Kate
I’m glad you loved it, Peggy! Thank you for your review.
Ceo
Hello! I am new to your blog. In your nutritional information do you share what a serving size is? For example a serving is 1/4 cup.
Thank you!
Kate
Hi Ceo, Yes, as you indicated it is 1/4 cup per the nutritional information. I hope that helps!
Ceo
Thank you! Portion control is extremely important to me. Sadly because I have none. :-(
I just received your book! Excited about cooking again!
Mindy Reynolds
Yummy! My husband loves it !! Success and so easy
Kate
Thank you, Mindy!
Liz
Really great recipe. I omitted the garlic + onion powders, added 1/2 tsp dry mustard + 1/4 tsp smoky paprika, YUM! I used 1 small roasted fresh jalapeño instead of using Cheyenne. Made it in my food processor with the plastic (blunt) blade. Whipped up beautifully.
Peter
Do I have to roast my home grown pimento peppers first before making this spread?
Or use them raw?
Kate
Hi, you will want them cooked. I hope you love it!
Terry smith
Can you use Velveeta cheese instead of shredded cheese
Wanda
What a delicious treat to find the perfect recipe from my southern (MS) past! Served this today as a tortilla pinwheel [with sliced deli ham] in my adopted country of Belize. It was a HUGE hit.
Thank you for reeling in some great memories for me, and making new ones in the Caribbean!
Kitty
I love a little heat but jalapeños and I just don’t love each other, could I switch it up to diced hatch green chiles or flip a little cholula in there instead?
Kate
Hi, You can omit if you like and increase the cayenne if you like.
Leona
I have been making this recipe for a couple of years now. It never fails! Sooooo good, and sooo Southern. ;)
Love it. Anything store bought is awful!
Funny story:
A friend recently went through cancer treatment and I took a large container of spicy tortilla soup and a container of this pimento cheese over to her. I guess because I didn’t explain to her husband what this was (he’s such a Yankee), he didn’t realize the tortilla chips I included went into the soup bowl. So he thought this cheese was a dip for the chips…and he melted it! Lol.
Turns out, they loved it! So I guess it makes a great spicy queso dip as well. Ha ha
Kate
That’s a great story! I’m glad it was delicious both ways. Thank you for your review, Leona!
Marie
How about leaving out the jalapeños and adding chopped green olives stuffed with pimentos. Make a heavenly cheese spread everybody,loves. I also use valveeta instead cream cheese for a mild spread.
Anne
Your recipe tastes wonderful. I added chopped sweet pickle instead of the jalapeño. It was great both ways!
Thank you for sharing your recipe!
Kate
You’re welcome, Anne! Thank you for your review.
Vonna Smythe
When I was a little girl we would drive from SoCal to Forney TX every summer to see family. The best for me was eating pimento cheese with Fritos and watching The Lawrence Welk show with my great grandmother Nanny. Your recipe has brought those memories back to me many times. Thanks
Hollis Ramsey
I use both yellow and white sharp cheddar and Kewpie mayo (there’s no comparison to anything else, gotta be Kewpie), and I add smoked paprika. But I like to vary the spiciness because I’m spreading it on toasted ciabatta rolls as open-faced sandwiches. So, for each sammie I sprinkle the spice mix of choice on top from the Teeny Tiny Spice Company: Jamaican Jerk, Ethiopian Berbere, Perfection Rub, Ras el Hanout, Garam Masala, Za’atar, Vindaloo, and Whoopass. To cut all that richness, I make an arugula salad with lemon, EVOO, and honey on the side.
Troy Knight
Really appreciate this recipe as it was very simple to substitute vegan mayonnaise to create an egg-free option! My wife and I both recently learned that we are sensitive to egg and that was causing headaches. One of her favorites that we can’t simply purchase any longer was pimento cheese. This gives an awesome (arguably superior) option. Thank you!
Kate
You’re welcome, Troy! I appreciate your review.
Ginger Kline
I haven’t made this yet, but just discovered Duke’s mayo. I added a bit of spice blend and thought, ‘That would make a great spread.’ So here I am finding an awesome recipe for pimento cheese. Making it tomorrow, I’m out of cheddar!
Carol
Actually, I’m from the midwest, and I know what Pimento Cheese is, my mother grew up eating it and makes her own. I never tried it till recently and love it and look forward to trying your recipe, with the jalapenos! :) Carol
RevCKay
Pimento cheese is a staple in our family. My mom and dad made it, my children love it and we are constantly trying minor modifications. But we always go back to the simple form of cheese, mayo, salt and pepper with wonderful pimentos.
Try it on a burger it’s glorious.
Jo Sut
Delicious! I used this recipe to stuff bacon wrapped poblanos. So GOOD!!
Sharon
I have made this many times and it is always a hit!
Kate
That’s great to hear, Sharon! I appreciate your review.
Tiffany Rooprai
Made your recipe tonight. Wanted a spicier version and didn’t have pimentos on hand, so I used Mama Oil’s peppers which have a bite to them. That was the only substitution. Super delicious! Can’t wait to share with co-workers.
Kate
Thank you for sharing, Tiffany!
Regina Chapman
Delicious
I’m serving Christmas Eve as a snack for my family as we have our tree
Creamy and flavored perfect
Thank you
Merry Christmas
Gigi Chapman
Ida Kelleher
I love this recipe! Everyone asks for it when I make it. Best one I’ve found yet. Thank you for sharing!
Kate
You’re welcome, Ida!
Karen
FYI Ingredients list at beginning of article calls for sour cream, no cream cheese.
I love pimiento spread… no Duke’s Mayo on West Coast, but Best Foods is same company I understand.
Trevor Hughes
I have difficulty finding pimento peppers in England, but note they are dried and ground to make paprika. Would it be possible to use this in place of the pimentos? Obviously not the 4oz I would have to add and taste to get the right amount. Also you can get smoked paprika. Hmm? wonder what some of that would taste like.
Kate
Hi Trevor, I’m not sure it will get you what you are looking for. You can try bell pepper and then maybe add some more seasoning. Let me know if you try it!
SYLVIA
I made this recipe to take to a house warming party. It was so delicious that the bowl was practically licked clean. My sister-in-law has texted me every day for a week to keep telling me that it is the best pimento cheese she has ever tasted. I will definitely be making more. Thanks for sharing.
Kate
Thank you for your review! I’m glad everyone enjoyed it.
Austin
I made the mistake of bringing this (in dip form) over to the home of some friends. They enjoyed it so much that I am now no longer welcome there without a bowl of pimento in tow. Thanks a lot, Kate!
Seriously, this stuff is habit-forming :)
Kate
You’re welcome, Austin! I’m glad you enjoyed it.