Pimento Cheese

Pimento Cheese is a colorful and zesty cheese dip or spread that will brighten up your appetizer board. Made with sharp cheddar and cream cheese, this creamy dip will be your new favorite.

Course Side Dish

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings (2 cups)

Calories 146kcal

Author John Kanell

Equipment

mixing bowl

Ingredients

8 ounces freshly shredded sharp cheddar cheese (226g)
6 ounces cream cheese cubed and softened (113g)
1 (4-ounce) jar diced pimento peppers well-drained
2 tablespoons mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
Salt to taste
Ground black pepper to taste

Instructions

Combine the cheddar, cream cheese, pimentos, mayonnaise, garlic powder, onion powder, and cayenne in a large mixing bowl. Stir together until very well combined.
Season with salt and pepper to taste. (Amounts will vary based on the brands of cheese and mayo you use, so just taste as you go!)
For the best flavor, cover and refrigerate for at least 1 hour, or store in an airtight container for up to 1 week. Once it’s chilled, set it out at room temperature for 30 minutes before serving.

Notes

Shred your own cheese. Freshly shredded cheese has the best flavor. Use the grater attachment on your food processor to quickly grate cheese. Sharp or extra-sharp cheddar cheese is the traditional cheese to use in this Southern cheese spread recipe, but you can also make it with regular cheddar, white cheddar, or a combination.
Drain the peppers. The pimento peppers will come in a jar packed in water. Drain the peppers in a strainer and then pat them dry with paper towels before dicing. This will remove any excess liquid.
Use your favorite mayonnaise. This recipe gets some of its flavor from the mayonnaise, so use your favorite brand of mayo for a taste you’ll love.
Season to taste with salt and pepper. Mix all ingredients except the salt and pepper, then season to taste. The cheese and mayonnaise brands you select may need more or less salt or pepper. For an extra savory kick, skip the salt and season to taste with Worcestershire sauce.
Refrigerate before serving. The flavors will develop as the dip sits, so refrigerate the pimiento cheese for at least one hour. After chilling, set it out at room temperature for 30 minutes before serving. If the dip is too thick, add 1-2 tablespoons of additional mayonnaise.
Mix by hand or use a mixer. Keep it simple and mix this recipe by hand or use a stand mixer or electric hand mixer. When using an electric mixer, use a lower speed so you don’t break down the shredded cheese and peppers too much.

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