In the American South, pimiento cheese holds a place of honor as the unofficial comfort food that graces everything from crackers and celery sticks to grilled cheese sandwiches and burger toppings. This Southern Pimiento Cheese Spread captures the creamy, tangy, slightly sweet flavor that has made this humble mixture a beloved staple at potlucks, tailgates, and family gatherings for generations. The combination of sharp cheddar cheese, sweet pimientos, and tangy mayonnaise creates a spread that’s far greater than the sum of its parts, with each bite delivering a punch of flavor and a satisfying richness. Some Southerners call it the caviar of the South, and once you taste homemade pimiento cheese, you’ll understand why the store-bought versions simply can’t compare. Whether you’re spreading it on white bread for a classic sandwich, using it as a dip for crackers, or stuffing it into celery for an easy appetizer, this recipe brings authentic Southern flavor to your table with minimal effort and maximum taste.
Serving: Makes about 3 cups (serves 10 to 12 as an appetizer)
Cooking Time: 15 minutes (all prep time, no cooking required)
Ingredients
8 ounces sharp cheddar cheese, freshly grated
8 ounces extra-sharp cheddar cheese, freshly grated
8 ounces cream cheese, softened to room temperature
1/2 cup mayonnaise (preferably Duke’s)
1 jar (4 ounces) diced pimientos, drained well
2 tablespoons pimiento juice (from the jar)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon paprika
Pinch of salt
Preparing Your Cheese
Take your cream cheese out of the refrigerator about an hour before making the spread. It needs to be truly soft for easy mixing. If you forget, you can cut it into small cubes and microwave it for 10 to 15 seconds, but be careful not to melt it.
Grate your cheddar cheeses using the large holes of a box grater or the grating attachment on your food processor. Freshly grated cheese is absolutely essential for the best pimiento cheese. Pre-shredded cheese from a bag is coated with anti-caking agents that prevent it from melting smoothly and creating that creamy texture you want. Take the extra few minutes to grate your own cheese and you’ll taste the difference immediately.
Draining the Pimientos
Open your jar of diced pimientos and pour the contents into a fine mesh strainer set over a small bowl. Let the pimientos drain for a few minutes, pressing gently with the back of a spoon to remove excess liquid. Save the juice in the bowl because you’ll use some of it in the recipe. Getting rid of most of the liquid prevents your pimiento cheese from becoming watery and thin.
Mixing the Spread
In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a sturdy wooden spoon or rubber spatula to mix them together until smooth and well blended. This creates your creamy base. The cream cheese adds richness and body while the mayonnaise brings tanginess and helps everything spread easily.
Add the Worcestershire sauce, garlic powder, onion powder, cayenne pepper, black pepper, paprika, and salt to the cream cheese mixture. Stir until all the seasonings are evenly distributed throughout. Take a moment to smell the mixture at this point. You should get hints of all those savory, slightly spicy notes.
Add the drained pimientos and the 2 tablespoons of reserved pimiento juice. Stir them into the creamy base. The pimiento juice adds a subtle sweetness and helps loosen the mixture slightly.
Now add all of your freshly grated cheddar cheese. Using your spoon or spatula, fold the cheese into the creamy mixture. This takes a bit of elbow grease, so be patient. Keep folding and mixing until every strand of cheese is coated with the creamy mixture and everything is thoroughly combined. The mixture should look cohesive but still have visible shreds of cheese throughout.
Adjusting the Consistency
Your pimiento cheese should be spreadable but not runny. If it seems too thick, add another tablespoon of mayonnaise or pimiento juice and stir well. If it seems too loose, add another handful of grated cheese. Everyone has slightly different preferences for texture, so adjust it to your liking.
Taste your pimiento cheese and adjust the seasonings if needed. Some people like it spicier and will add more cayenne. Others prefer it milder. This is your chance to make it perfect for your palate.
Letting the Flavors Develop
Transfer the pimiento cheese to an airtight container or bowl. Press a piece of plastic wrap directly onto the surface of the spread to prevent it from drying out, then cover the container with a lid. Refrigerate for at least 2 hours before serving, though overnight is even better.
This chilling time allows all the flavors to meld together and the mixture to firm up slightly. The cheese absorbs the seasonings, the pimientos distribute their flavor throughout, and everything harmonizes into that classic pimiento cheese taste. Freshly made pimiento cheese tastes good, but day-old pimiento cheese tastes incredible.
Serving Your Spread
Remove the pimiento cheese from the refrigerator about 15 minutes before serving to take the chill off. It spreads more easily when it’s not ice cold. Give it a good stir before serving to redistribute everything.
Serve with crackers, celery sticks, bell pepper strips, or cucumber rounds for a classic appetizer spread. It’s also wonderful on toasted bread or bagels for breakfast. Many Southerners swear by a simple pimiento cheese sandwich on soft white bread as the ultimate comfort food.
For a hot option, spread it on bread and make grilled cheese sandwiches. The pimiento cheese melts beautifully and creates an incredible gooey filling. It’s also fantastic as a burger topper, melted over a juicy beef patty.
Storage and Shelf Life
Store your pimiento cheese in an airtight container in the refrigerator for up to one week. The flavors actually improve over the first few days. Always use a clean spoon when scooping out portions to prevent contamination.
This spread does not freeze well because the mayonnaise and cream cheese separate and become watery when thawed. It’s best enjoyed fresh from the refrigerator.
Tips for Perfect Pimiento Cheese
Duke’s mayonnaise is the gold standard for Southern pimiento cheese because of its tangy flavor and lack of added sugar. If you can’t find it, Hellmann’s or your favorite full-fat mayonnaise works fine. Don’t use light or reduced-fat mayonnaise as it will make the spread thin and bland.
The combination of sharp and extra-sharp cheddar creates the perfect balance of flavor. All extra-sharp can be too intense for some people, while all sharp cheddar can taste a bit mild. The blend gives you the best of both worlds.
Some families add a splash of hot sauce, a teaspoon of finely grated onion, or even a bit of pickle juice for extra tang. Feel free to experiment once you’ve made the basic version.
For a smoother spread, pulse the mixture a few times in a food processor after combining everything by hand. This breaks down the cheese shreds slightly while still maintaining some texture. Just don’t over-process or you’ll end up with cheese paste.
Make a double batch because pimiento cheese disappears quickly at gatherings. It’s also wonderful to have on hand for quick lunches and snacks throughout the week.
Let guests know this contains raw onion and garlic powder in case anyone has sensitivities. The amounts are small but worth mentioning.
Try stuffing pimiento cheese into jalapeño halves and baking them for an amazing appetizer. The heat of the peppers pairs perfectly with the creamy, tangy spread.
Nutrition Information (per 1/4 cup serving, based on 12 servings):
Calories: 245
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: 340mg
Total Carbohydrates: 3g
Fiber: 0g
Sugars: 2g
Protein: 9g
