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–+ servings

Homemade Pimento Cheese

10 minutes
Serves 5 cups
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lose-up of creamy pimento cheese swirled in a white bowl and garnished with paprika and fresh chives

Ingredients 

  • 2 1/2 cups freshly grated mild cheddar cheese about 10 ounces
  • 1/2 cup freshly grated sharp cheddar cheese about 2 ounces
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1 1/2 cups diced pimentos well drained (or use finely diced sweet pickled red peppers); reserve 1 tablespoon of the liquid or brine
  • 1 tablespoon reserved pimento liquid or pickled pepper brine
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt plus more to taste if needed

Directions 

  • In a large bowl, beat the softened cream cheese until completely smooth.
  • Add the mayonnaise, reserved pimento liquid (or pickled pepper brine), Worcestershire sauce, onion powder, garlic powder, smoked paprika, and ½ teaspoon kosher salt. Beat until smooth and creamy.
  • Fold in the mild cheddar and sharp cheddar until evenly combined.
  • Gently fold in the drained pimentos (or diced sweet pickled red peppers).
  • Cover and refrigerate overnight to allow the flavors to fully develop.
  • Taste the next day and add additional kosher salt if needed before serving.
  • Freshly grate your cheese for the creamiest texture and best flavor. In a pinch, pre-grated cheese works and it's still delicious.
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  • Drain the pimentos or pickled peppers very well before adding them so the spread stays thick and creamy.
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  • I like using 1½ cups of diced pimentos (or sweet pickled red peppers) for plenty of color and little bursts of pepper in every bite. For an even more pepper-forward flavor, add a little more to taste.
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  • The Worcestershire sauce adds a deep, savory richness that becomes beautifully balanced after the pimento cheese rests overnight.
Storage: Store in an airtight container in the refrigerator for up to 5 days. In my opinion, it's even better on day two after the flavors have had plenty of time to meld.
Freezing: Pimento cheese freezes well. Transfer to a freezer-safe airtight container, leaving about ½ inch of room for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator and stir well before serving. If needed, mix in 1–2 tablespoons of mayonnaise or softened cream cheese to restore its creamy texture.
Delicious ways to serve: with kettle potato chips, crackers, pretzels, or crostini; spread on burgers, grilled cheese, BLTs, or barbecue sandwiches; stuffed into celery or mini sweet peppers; dolloped onto baked potatoes; melted into scrambled eggs or omelets; or on a Southern-inspired snack board with pepper jelly, pickles, cured meats, toasted bread, and fresh vegetables.