Have new recipes emailed to you.
Homemade Pimento Cheese Spread is a crowd favorite! It’s a classic, southern recipe that is easy to make. Serve it with crackers or veggies!
Growing up in the Pacific Northwest, I have to confess that Pimento Cheese wasn’t something that I was too familiar with. It was never at our parties or BBQs. I didn’t actually try it until I was in my 30s!
One bite and I felt that I needed to make up for lost time! This stuff is fantastic. It’s creamy. Slightly spicy and full of flavor. It’s easy to make and perfect as dip, spread or even as an epic grilled cheese.
If you buy pimento cheese pre-made in the deli, it can be kind of expensive. Today I am going to show you how to make it from scratch. It’ll cost you less AND probably taste better too!
As I mentioned above, Pimento cheese is a classic southern appetizer. It’s a blend of cheeses, mayo, seasonings and you guessed it: pimentos. There are lots of variations out there with different mix-ins but this recipe is for the classic version.
CREAM CHEESE: This is where the creamy richness comes from.
SHARP CHEDDAR/SHARP WHITE CHEDDAR: The combination of the two works so well in this dip. Be sure to shred it yourself, it’ll taste better in the final product
MAYONNAISE: The added oil helps make the cheese a little easier to spread. The recipe calls for 1/4 cup but you can start with 2 tablespoons and add more to your desired consistency.
PIMENTOS: You can usually find these in the condiment aisle. You’ll need a 4 ounce jar and be sure to drain it well.
GRANULATED GARLIC: Garlic powder is great too. If you’re using garlic salt, cut the amount in half because the cheese is also salty.
CAYENNE: This is optional but it does give the spread a nice little kick! Add as little or as much as you like.
It could not be easier! Really! The hardest thing about it, is letting it sit. Sure you could eat it right away and it’ll be tasty. BUT it is even better if you let it set in the fridge for at least 30 minutes. It gives the flavors a chance to blend together.
It’s even better the next day!
To make homemade pimento cheese, use a handheld mixer to cream the cream cheese in a bowl until it’s smooth.
Stir in the remaining ingredients. Cover and let chill for at least 30 minutes. Then serve! You can keep it in an airtight container in the fridge for about a week or so.
So what do you serve this cheesy deliciousness with? You can spread it on crackers or as a dip for crudités. You can use it to make an epic grilled cheese. I like to let it sit out for about 20 minutes or so, so that it softens a bit. Whichever way you choose to eat it, trust me, you’re going be a Pimento Cheese fan for life.
Looking for more Southern Recipes to try? Check these out!
Need more easy party appetizers? I’ve got you covered!
Note: This post was originally written in 2017. It was updated with new photos in 2021.
Combine all ingredients together in a bowl. Mix well. Cover and refrigerate for at least 30 minutes.
Serve with crackers or bread. If desired, let warm for 20 minutes before serving to make it easier to dip and scoop.
Amount per serving: 6 servings
Calories: 390 , Total Fat: 32g , Saturated Fat: 18.6g , Cholesterol: 102mg , Sodium: 571mg , Carbohydrates: 10.7g , Fiber: 1.1g , Sugar: 5.7g , Protein: 16.7g
Have new recipes emailed to you.