This Southern pimento cheese recipe is the real deal - creamy, tangy, and absolutely addictive. Made with sharp cheddar cheese, cream cheese, mayonnaise, and sweet pimentos, it takes less than 10 minutes from start to finish, and that includes taking a swig of whiskey from a jelly jar after wiping down the counter when you're done. And it tastes infinitely better than store-bought. Whether you're spreading it on crackers, making the ultimate grilled pimento cheese sandwich, or serving it as a party dip, this is the pimento cheese recipe you'll make over and over again.

As a classically trained chef who grew up in the South, I've tasted countless versions of pimento cheese. This recipe represents everything I love about this Southern classic - it's simple, flavorful, and versatile. The addition of cream cheese (which some purists might debate, but trust me on this) makes it incredibly creamy and stable, perfect for picnics where you don't want your spread getting weepy in the heat.

I wrote a thing about pimento cheese a few years ago, and it got me thinking about what truly makes GOOD pimento cheese. It all starts with quality ingredients and the right technique; no food processor required!

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southern pimento cheese in a bowl with crackers

What is Pimento Cheese?

Pimento cheese, also spelled pimiento cheese, is a beloved Southern cheese spread made from sharp cheddar cheese, mayonnaise, and diced pimentos (sweet red peppers). Often called "the pâté of the South" or "Southern caviar," it's a staple at parties, picnics, and gatherings throughout the Southern United States.

While the basic recipe is simple - cheese, mayo, and pimentos - there are endless variations. Some recipes use only mayonnaise for binding, while others (like mine) incorporate cream cheese for extra creaminess and stability. Regional variations include adding jalapeños, bacon, hot sauce, or various spices.

The beauty of pimento cheese lies in its versatility. It's equally at home spread on white bread for a simple sandwich, slathered on crackers at a fancy party, or melted into a grilled cheese sandwich. It's comfort food that crosses all social boundaries.

Why This Pimento Cheese Recipe Works

Cream Cheese for Stability - Adding cream cheese gives this recipe more body and makes it less likely to get weepy or separate at room temperature. Perfect for picnics and parties!

Easy Spreading - The cream cheese also helps the mixture spread smoothly on crackers and bread without tearing. No more mangled sandwiches!

Sharp Cheddar is Key - Using sharp cheddar (not mild!) ensures the cheese flavor really shines through. The sharpness balances the sweetness of the pimentos perfectly.

Hand-Mixed, Not Processed - Mixing by hand preserves the texture of the cheese. Food processors tend to over-process it into a gloppy, matted mess that throws off the flavor balance.

Smoked Paprika Addition - A touch of smoked paprika adds depth and a subtle smoky note that elevates this from good to incredible.

Simple is Best - With just a few high-quality ingredients, you get maximum flavor without unnecessary complications.

The Great Pimento Cheese Debates

Mayo: Duke's vs. Hellmann's vs. Miracle Whip

Let's address the elephant in the room: mayonnaise choice.

Diehards swear by Duke's mayo - it's a Southern staple made with egg yolks and no added sugar. I get it, and Duke's is excellent. But here's the truth: I use Hellmann's (Best Foods west of the Rockies), and it works beautifully.

The mayo simply binds the cheese shreds together with the pimientos, making the spread creamy and palatable. Use what you like and what you have on hand.

However, I draw a hard line on one thing: Do not use Miracle Whip. I don't care what you use it for elsewhere, but it has no business in pimento cheese. Leave it in the store where you found it. Miracle Whip is a salad dressing, not mayonnaise, and its sweetness throws off the entire flavor profile.

Cream Cheese: To Add or Not to Add?

This is perhaps the biggest pimento cheese debate in the South. Traditional purists insist that real pimento cheese contains only cheddar, mayo, and pimentos. No cream cheese allowed.

I respectfully disagree.

Why I add cream cheese:

Stability - It prevents the spread from getting weepy at room temperature
Creaminess - It makes spreading easier without adding tons of extra mayo
Body - It gives the pimento cheese better structure for sandwiches and dipping

If you're a purist, simply omit the cream cheese and increase the mayo to about 1 cup. Both versions are delicious!

Pimentos vs. Roasted Red Bell Peppers

Pimentos are sweet cherry peppers that come pre-diced in small jars. They're sweeter and tangier than roasted red bell peppers.

Roasted red bell peppers are larger, come in bigger jars, and have a deeper, slightly smokier flavor.

The truth? Technically both are mild peppers, and once you've covered them in mayo and sharp cheese, few people can tell the difference. Pimentos come conveniently pre-diced and in smaller jars, which is why they're traditional. But roasted red bell peppers, finely diced, work just as well.

Use what you can find or what you prefer. Nobody will know except you and your grocery receipt.

Ingredients You'll Need

Here's what you need to make this Southern pimento cheese:

For the Cheese Base:

Sharp Cheddar Cheese - 4 cups (about 1 pound) shredded. Sharp is essential for flavor! Extra-sharp works too.
Cream Cheese - 4 oz (half a standard package), softened to room temperature. This is key for easy mixing.
Mayonnaise - ¾ cup. Use Duke's, Hellmann's, or your favorite brand (but NOT Miracle Whip!).

For Flavor:

Pimentos - 2 jars (4 oz each) diced pimentos, drained. Or substitute 1 cup finely diced roasted red peppers.
Smoked Paprika - ½ teaspoon adds a subtle smoky depth
Hot Pepper Sauce - 1 teaspoon (like Tabasco or Texas Pete) for a gentle kick

The Most Important Tip: Shred Your Own Cheese!

This is the single most important thing you can do to make exceptional pimento cheese:

Shred your own cheese from a block.

Pre-shredded cheese is coated with cornstarch or cellulose powder to prevent clumping. While convenient, this coating:

Prevents the cheese from creaming together properly
Creates a less smooth, cohesive texture
Can make the spread feel grainy

How to shred cheese:

Use a box grater on the medium or large holes
A food processor with a grating disk works great (but DON'T use it to mix!)
It takes about 5 minutes and makes a world of difference

That said, pre-shredded cheese will work if you're in a pinch or short on time. It's actually foolproof in one way - it's harder to over-mix since the coating prevents the cheese from becoming too creamy. So if you tend to over-stir, pre-shredded might save you!

Why You Should NOT Use a Food Processor to Mix

I need to be very clear about this: DO NOT use a food processor to mix your pimento cheese.

Here's why:

Most of the time, food processors OVER-process the cheese. What happens is the cheese becomes a matted, mottled clump of cheddar instead of a spreadable mixture with texture. Not only is the texture completely wrong, but it throws off the balance of flavor because you then have to OVER-mix everything else just to incorporate it all.

The result? A gloppy, homogeneous mess that doesn't taste right.

The best method: Mix by hand with a sturdy spoon or rubber spatula. It takes maybe 2-3 minutes and gives you perfect control over the texture.

Exception: You CAN use a food processor to grate your cheese (just the grating disk), but switch to hand-mixing after that!

How to Make Southern Pimento Cheese (Step-by-Step)

This is genuinely one of the easiest recipes you'll ever make. Total time: 10 minutes (plus however long it takes you to have a celebratory swig of whiskey from a jelly jar after you've wiped down the counter when you're done).

Prep Your Ingredients

Step 1: Bring Cream Cheese to Room Temperature - Take your cream cheese out of the fridge about 30 minutes before making this. Room temperature cream cheese mixes smoothly without lumps.

Step 2: Shred the Cheese - Shred your sharp cheddar using a box grater or food processor grating disk. You need 4 cups (about 1 pound).

Step 3: Drain Pimentos - Open your jars of pimentos and drain them well. You can save a little of the liquid if you want to thin the mixture later, but start by draining them completely.

Mix the Pimento Cheese

Step 4: Add to a Bowl - In a large mixing bowl, add the shredded cheese across the bottom. This is your base.

Step 5: Add the Rest - Dollop or add the softened cream cheese, mayonnaise, drained pimentos, smoked paprika, and hot pepper sauce over the cheddar cheese.

Step 6: Mix Gently - Using a sturdy spoon or rubber spatula, mix the pimento cheese lightly until it's smooth and spreadable. The keyword here is LIGHTLY. You want everything incorporated, but you don't want to mash the pimientos all to hell or overmix it into a gloppy paste.

Step 7: Taste and Adjust - Taste your pimento cheese. Need more heat? Add more hot sauce. Want it tangier? Add a splash of pickle juice. Too thick? Add a tablespoon more mayo.

Step 8: Chill - Cover tightly and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the cheeses to chill. Pimento cheese actually tastes better after sitting for a few hours or overnight.

Recipe Variations & Add-Ins

While I love the simplicity of classic pimento cheese, here are some popular variations:

Spicy Jalapeño Pimento Cheese - Add ¼ cup finely diced pickled jalapeños or 1-2 tablespoons minced fresh jalapeño.

Bacon Pimento Cheese - Stir in ½ cup cooked, finely chopped bacon. (Because everything's better with bacon!)

Extra Sharp - Use extra-sharp cheddar instead of sharp for even more pronounced cheese flavor.

Garlic Lover's Version - Add ½ teaspoon garlic powder or 1 clove minced fresh garlic.

Onion Addition - Add 2 tablespoons finely grated onion, 1 teaspoon onion powder, or 2 tablespoons minced green onions.

Savory Kick - Add 1 teaspoon Worcestershire sauce for umami depth.

Olive Pimento Cheese - Stir in ¼ cup finely chopped green olives for a briny twist.

Smoky Upgrade - Increase smoked paprika to 1 tsp

Flavor Boost - add ¼ cup yellow mustard or 2 Tablespoons dry mustard for super-charged umami

Beer Cheese Style - Add 2 tablespoons of dark beer and 1 teaspoon Dijon mustard.

Two-Cheese Blend - Use 2 cups sharp cheddar and 2 cups white cheddar for complexity.

How to Serve Pimento Cheese

The beauty of pimento cheese is its incredible versatility. Here are my favorite ways to serve it:

Classic Pimento Cheese Sandwich:

Spread between two slices of soft white bread
Cut off crusts for tea sandwiches
Add crisp lettuce and tomato for a deluxe version
Make it a grilled pimento cheese sandwich - butter the outside and grill until golden!

With Crackers:

Ritz crackers are classic
Butter crackers like Club crackers
Wheat Thins for something hearty
Artisan crackers for parties
Pita chips for scooping

As a Dip:

Fresh vegetables (celery sticks, carrots, bell pepper strips, cucumber slices)
Pretzels (soft or hard)
Tortilla chips
Bagel chips
Crostini or toasted baguette slices

On Hot Foods:

Stuffed inside a baked potato
Melted on top of a burger
Spread on a hot dog
Mixed into scrambled eggs
Dolloped on chili
Stirred into mac and cheese

Fancy Appetizers:

Stuffed in celery sticks (classic!)
Piped into cherry tomatoes
Filled into endive leaves
Spread on cucumber rounds
Used as a filling for deviled eggs

Creative Uses:

Grilled cheese made with pimento cheese
Pimento cheese burgers
Served alongside fried green tomatoes
As a topping for Southern-style nachos
Mixed into grits
On a charcuterie board

Storage & Make-Ahead Instructions

Refrigerator Storage - Store pimento cheese in an airtight container in the refrigerator for up to 1 week. The flavors actually develop and improve after a day or two!

Before Serving - Let pimento cheese sit at room temperature for 15-20 minutes before serving. It spreads much more easily when it's not ice cold.

Can You Freeze Pimento Cheese? - I don't recommend freezing pimento cheese. The mayonnaise will separate when thawed, creating a watery, broken texture. It's best enjoyed fresh or refrigerated.

Make-Ahead for Parties - Pimento cheese is actually better when made ahead! Make it 1-3 days in advance and store covered in the fridge. The flavors meld together beautifully.

Expert Tips for Perfect Pimento Cheese

Room Temperature Ingredients - Make sure your cream cheese is fully softened. Cold cream cheese won't mix smoothly and you'll end up with lumps.

Don't Overmix - Mix just until combined. Overmixing makes it gloppy and changes the texture from spreadable to paste-like.

Taste as You Go - Everyone's heat tolerance and flavor preferences are different. Start with the recipe as written, then adjust to your taste.

Let It Rest - Pimento cheese tastes better after the flavors have time to meld. Make it at least 30 minutes ahead, or ideally the night before.

Drain the Pimentos Well - Excess liquid will make your pimento cheese too thin and watery.

Use Quality Cheese - This recipe has so few ingredients that quality really matters. Use good sharp cheddar - you'll taste the difference!

Keep It Simple - While add-ins are fun, don't go overboard. One of the main tenets of pimento cheese is simplicity and ease.

Frequently Asked Questions

Can I make pimento cheese without cream cheese?

Absolutely! For a more traditional version, omit the cream cheese and increase the mayonnaise to about 1 cup. The texture will be a bit looser but equally delicious.

What kind of cheese is best for pimento cheese?

Sharp cheddar cheese is essential. Extra-sharp works great too. Avoid mild cheddar - it doesn't have enough flavor. Some people use a blend of sharp cheddar and white cheddar for extra complexity.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese from a block makes a noticeable difference in texture and creaminess. Pre-shredded cheese has anti-caking agents that prevent it from melding together as smoothly.

How long does homemade pimento cheese last?

Properly stored in an airtight container in the refrigerator, homemade pimento cheese will keep for up to 1 week. It actually tastes better after a day or two as the flavors develop!

Why is my pimento cheese too thick/too thin?

Too thick? Add mayo one tablespoon at a time until you reach desired consistency. Too thin? You may have added too much liquid or not drained the pimentos well enough. Add more shredded cheese to thicken it up.

Can I use roasted red peppers instead of pimentos?

Yes! Roasted red bell peppers work great. Use about 1 cup finely diced roasted red peppers. They have a slightly smokier, deeper flavor than pimentos.

What's the difference between pimento and pimiento?

They're the same thing! "Pimiento" is the Spanish spelling, while "pimento" is the Anglicized version. Both refer to the sweet cherry pepper used in this recipe.

Is pimento cheese healthy?

Pimento cheese is high in fat and calories due to the cheese and mayonnaise, but it does provide protein and calcium from the cheese. Enjoy it in moderation as part of a balanced diet!

What does pimento cheese taste like?

Pimento cheese is creamy, tangy, and cheesy with a mild sweetness from the pimentos. It's rich but not heavy, with a spreadable texture. The flavor is savory with a slight kick from hot sauce.

Why is pimento cheese so popular in the South?

Pimento cheese became popular in the South in the early 1900s when pimentos and cream cheese became widely available. It was economical, didn't require refrigeration initially, and was perfect for picnics and gatherings in the hot Southern climate.

Best Southern Pimento Cheese Recipe (Easy & Traditional)

What is Pimento Cheese?

Why This Pimento Cheese Recipe Works

The Great Pimento Cheese Debates