Pimento Cheese Recipe (Creamy, Sharp, & So Easy)

This pimento cheese recipe is creamy, sharp, and ready after 15 minutes of prep. Get the best cheese, make-ahead tips, storage times, and serving ideas.

Pimento cheese is a creamy Southern spread made with shredded sharp cheddar, mayonnaise, cream cheese, and diced pimentos. This version takes 15 minutes to stir together, chills for 1 hour, and makes 6 to 8 servings you can scoop onto crackers, stack into sandwiches, or set out as a party dip.

Store-bought tubs have their place, but they tend to taste flat and a little waxy. When you make pimento cheese at home, you pick the cheddar, the tang, and the heat, and the whole thing comes together in about the time it takes to find the crackers.

This is the classic version. Cream cheese gives it body, a little Worcestershire adds savory depth, and a pinch of cayenne gives it a slow, gentle heat (skip it if you like). The three habits that matter most are small ones: shred the cheddar from a block, drain the pimentos well, and let the bowl sit in the fridge for an hour. Do those, and you get a spread that stays thick and creamy instead of turning watery or grainy.

Pimento cheese at a glance

• Prep time: 15 minutes
• Chill time: 1 hour
• Total time: 1 hour 15 minutes
• Serves: 6 to 8 (about ⅓ to ½ cup each)
• Keeps: up to 5 days in the fridge
• Make ahead: 1 to 2 days

What is pimento cheese?

Pimento cheese is a cold cheese spread made from shredded cheddar, mayonnaise, and chopped pimentos, which are small, sweet red peppers sold roasted and diced in little jars. Many recipes, including this one, add cream cheese for a smoother, thicker texture. You eat it on crackers, in sandwiches, or as a dip.

People call it “the pâté of the South” and “Carolina caviar,” and it is a staple at Southern parties, picnics, and church potlucks. It has also been a concession-stand sandwich at the Masters golf tournament since the 1940s.

Where does pimento cheese come from?

Surprisingly, it started in the North. A 1908 Good Housekeeping recipe mixed cream cheese with minced pimentos, and by 1910 jarred versions were on store shelves. Southern cooks later made it their own with mayonnaise and sharp cheddar, and it stayed popular there long after most of the country moved on. You can read the full timeline in Wikipedia’s pimento cheese entry.

Pimento or pimiento?

Both spellings are correct. “Pimiento” is the Spanish spelling, and “pimento” is what most Southern recipes and grocery labels use. Either way, you are looking for the small jar of diced red peppers.

Why this pimento cheese recipe works

A good pimento cheese is thick enough to hold its shape on a cracker and creamy enough to spread without tearing the bread. Here is what gets it there.

• Cream cheese does the heavy lifting. It binds the spread, so you do not need a lot of mayonnaise. That keeps the cheddar front and center instead of drowning it.
• Block cheddar shreds into a creamier spread. Pre-shredded cheese is coated with anti-caking agents, which keep the shreds from clumping in the bag and make the finished spread less smooth.
• Dry pimentos keep it from going watery. Extra liquid from the jar is the number one reason pimento cheese turns loose and runny.
• An hour in the fridge makes it taste better. The flavors blend and the spread firms up slightly, so it scoops instead of slumps.

What you need to make pimento cheese

The full measurements are in the recipe card below. Here is what each ingredient does, so you can adjust with confidence.

• Sharp cheddar cheese: This brings the bold, tangy flavor that makes pimento cheese taste like pimento cheese. Buy a 12-ounce block and shred it yourself. Extra-sharp cheddar can replace some or all of the sharp for a stronger bite. White and orange cheddar taste the same, and orange just gives you a warmer color.
• Full-fat cream cheese: Adds richness and holds everything together. Full-fat gives the best texture, and it needs to be softened so it blends smoothly with the mayonnaise.
• Mayonnaise: Adds moisture, tang, and creaminess. A good-quality mayo makes a noticeable difference here, since there is nowhere for it to hide. Many Southern cooks reach for Duke’s.
• Worcestershire sauce: Adds a savory depth that plays well with cheddar. You can leave it out, but the spread will taste a little less complex.
• Kosher salt: Brings out the cheese. Cheddar brands vary in saltiness, so taste before you add more.
• Ground black pepper: A mild, earthy kick that balances the richness.
• Cayenne pepper (optional): A gentle heat that does not overpower the cheese. Leave it out for a mild spread, or use up to ½ teaspoon for a spicier one.
• Diced pimentos: These sweet, mild red peppers give pimento cheese its signature look and flavor. You will find a 4-ounce jar near the olives or the roasted red peppers.
• Green onions: A fresh, mild onion flavor and a pop of color on top. Chives work in their place, or you can skip the garnish.

Pimento cheese substitutions

If you want to	Do this	What happens
Make it sharper	Swap some or all of the sharp cheddar for extra-sharp	A bolder, tangier spread
Make it milder	Leave out the cayenne	A gentler flavor that works for kids and crowds
Make it spicier	Increase cayenne from ⅛ teaspoon to ½ teaspoon	Noticeable heat that builds as you eat
Skip the garnish	Use fresh chives instead of green onions, or leave it off	Same fresh finish, or a plain look
Skip Worcestershire	Leave it out	Still good, with slightly less depth
Get the creamiest texture	Shred a block of cheddar yourself	Bagged cheese has anti-caking agents that make the spread less cream

Equipment

Nothing fancy is required. If you are missing something, these are the tools that make this easier:

• Box grater
• Fine-mesh strainer
• Paper towels
• Measuring cups and spoons
• Medium mixing bowl
• Rubber spatula
• Airtight container
• Serving bowl

How to make pimento cheese

There is no cooking and no special technique. You are stirring a few things in a bowl, so the details below are what separate a good batch from a great one.

1. Beat the cream cheese and mayonnaise until smooth. In a medium bowl, stir 4 ounces of softened cream cheese with ½ cup of mayonnaise until creamy with no lumps. Pull the cream cheese out of the fridge about 30 minutes ahead so it blends easily.
2. Add the seasonings. Stir in ½ teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne if you are using it. Mix until everything is evenly combined.
3. Fold in the cheddar and pimentos. Add 12 ounces of freshly shredded sharp cheddar and one 4-ounce jar of pimentos that you have drained well and patted dry. Stir until the cheese is coated and the mixture is thick, creamy, and spreadable. Taste it, then add a little more salt or pepper if it needs it.
4. Chill for at least 1 hour. Cover the bowl and refrigerate. The flavors blend and the spread firms up slightly as it chills.
5. Garnish and serve. Spoon it into a serving bowl and top with 1 tablespoon thinly sliced green onions. Serve it cold or let it sit out for a few minutes until slightly softened.

Tips for the best pimento cheese

• Shred the cheddar yourself. A box grater and a block of cheese take about two minutes, and the texture is noticeably creamier than anything from a bag.
• Drain and dry the pimentos. Tip the jar into a fine-mesh strainer, press gently, then pat the peppers with a paper towel. This stops the spread from getting watery.
• Let it chill before you judge it. It will taste a little sharper and looser right after mixing. After an hour, it settles into the right flavor and texture.
• Soften it if it gets too stiff. The spread firms up in the fridge. If it is too thick to spread, leave it on the counter for 10 to 15 minutes.
• Season at the end. Cheddar brands vary in saltiness, so taste after you mix in the cheese and adjust from there.

Pimento cheese variations

The base recipe is a classic, and it takes add-ins well. Southern cooks have been tweaking it for generations, so make it your own.

• Spicy pimento cheese: Stir in 1 to 2 tablespoons of finely diced pickled jalapenos, a few dashes of hot sauce, or increase the cayenne to ½ teaspoon.
• Smoky pimento cheese: Add ¼ teaspoon smoked paprika, or swap some of the cheddar for smoked cheddar.
• Extra-sharp pimento cheese: Use extra-sharp cheddar for some or all of the cheese for a bolder tang.
• Smooth pimento cheese: If you like a spread with no shreds, pulse everything in a food processor a few times. Stop while it still has a little texture.
• Baked pimento cheese dip: Spread it in a small baking dish and bake at 350°F for about 20 minutes, until hot and bubbly. Serve it right away with crackers or toasted bread.

What to serve with pimento cheese

Pimento cheese is one of those recipes that gets used up fast, because there are so many ways to eat it.

• Crackers and veggies: Buttery crackers are the classic. Celery sticks, cucumber slices, and mini bell peppers add crunch.
• Sandwiches: Spread about ¼ cup on soft white bread for a traditional pimento cheese sandwich. For party sandwiches, trim the crusts and cut into small triangles. Warm Easy Yeast Rolls make great little sliders.
• Grilled pimento cheese sandwiches: Butter the outside of the bread and cook over medium heat until golden and melty.
• Burgers and hot dogs: A scoop on top melts into a creamy, tangy sauce.
• Deviled eggs and egg salad: Stir a spoonful into deviled egg filling, or set it next to classic egg salad on a sandwich platter.
• Baked potatoes and grits: Spoon it on while everything is hot, so it melts.
• Charcuterie boards: Put it in a small bowl with crackers, pickles, and fruit.
• Game day and holiday spreads: Set it out with other crowd-pleasers like crockpot grape jelly meatballs.

Looking for more party food? Browse all of our dips and spreads and snacks and appetizers.

How to store pimento cheese

Store pimento cheese in an airtight container in the refrigerator for up to 5 days. It will firm up in the fridge, so let it sit out for a few minutes to soften before you serve it.

It is a great make-ahead appetizer. Mix it 1 to 2 days before your party and keep it chilled. Add the green onion garnish right before serving so it looks fresh.

Food safety: Do not leave pimento cheese out at room temperature for more than 2 hours, or for more than 1 hour when it is above 90°F. If you are serving outside, set the bowl inside a larger bowl of ice.

Pimento cheese FAQ

Each answer opens with the direct answer, then adds detail. That format is what search snippets and AI answers tend to quote.

What is pimento cheese made of?

Pimento cheese is made of shredded cheddar cheese, mayonnaise, and diced pimentos. This recipe also uses cream cheese for a thicker, smoother texture, plus Worcestershire sauce, kosher salt, black pepper, and an optional pinch of cayenne. Green onions go on top as a garnish.

What kind of cheese is best for pimento cheese?

Sharp cheddar is the best cheese for pimento cheese, and it works best when you shred it yourself from a block. Sharp cheddar has the tangy flavor that stands up to the mayonnaise and cream cheese. Extra-sharp cheddar makes it even bolder. White and orange cheddar taste the same.

Can I use pre-shredded cheese?

You can, but the spread will not be as creamy. Bagged shredded cheese is coated with anti-caking agents that keep the shreds from sticking together, and they can make pimento cheese less smooth. Shredding a block of cheddar by hand takes about two minutes and is worth it.

What are pimentos, and do they taste spicy?

Pimentos are small, sweet red peppers, and they taste mild, not spicy. Jarred pimentos are roasted and diced, and you will usually find them near the olives or roasted red peppers. Pimento cheese gets its heat from other ingredients, like the optional cayenne.

How long does pimento cheese last in the fridge?

Pimento cheese lasts up to 5 days in the refrigerator when stored in an airtight container. It will firm up as it sits, so let it soften on the counter for a few minutes before serving. Throw it out if it smells sour or has been left out for more than 2 hours.

Can you make pimento cheese ahead of time?

Yes, pimento cheese is an excellent make-ahead recipe. Mix it 1 to 2 days before you need it and keep it covered in the refrigerator. Wait to add the green onion garnish until just before serving so it stays fresh and bright.

Can you freeze pimento cheese?

It is not the best candidate for freezing. Mayonnaise and cream cheese can separate when thawed, which leaves the spread watery or grainy. Pimento cheese keeps for 5 days in the fridge and takes 15 minutes to make, so it is easy to mix up a fresh batch when you need it.

Why is my pimento cheese watery?

Watery pimento cheese usually comes from wet pimentos. Drain the jar well in a fine-mesh strainer, then pat the peppers dry with a paper towel before you stir them in. If your batch is already loose, chilling it for an hour will help it firm up.

Why is my pimento cheese too thick?

Pimento cheese gets stiff when it is cold, so this is normal. Let it sit at room temperature for 10 to 15 minutes, then stir. It should loosen into a creamy, spreadable texture.

Do you have to use cream cheese in pimento cheese?

No, but it helps. Some traditional Southern recipes use only cheddar, mayonnaise, and pimentos. Cream cheese makes this version thicker and creamier and means you need less mayonnaise, so the cheddar tastes stronger.

Is pimento cheese served hot or cold?

Pimento cheese is usually served cold or slightly softened, as a dip or a sandwich spread. You can also serve it hot in a baked dip, on a grilled cheese sandwich, or melted over burgers and baked potatoes.

Is pimento cheese gluten-free?

The ingredients in this recipe are naturally gluten-free, but brands vary. Check the labels on your Worcestershire sauce and mayonnaise to be sure. Serve it with gluten-free crackers or vegetable sticks if you need to avoid gluten.

Is pimento cheese really a Southern recipe?

It is Southern by adoption. Pimento cheese began in the North in the early 1900s as a cream cheese and pimento spread, then became a Southern staple after cooks there added mayonnaise and cheddar and kept making it for decades. Today it is closely tied to Southern hospitality.

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