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A close-up of a bowl filled with creamy pimento cheese dip containing red pimento pieces, surrounded by round crackers, with one cracker dipped in the mixture.
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Pimento Cheese

Homemade pimento cheese is creamy, tangy, and packed with sharp cheddar flavor, along with a little kick of cayenne if you like. It’s perfect as a dip, spread, or sandwich filling!
Prep Time20 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Appetizers/Snacks, Dips & Spreads
Cuisine: American
Servings: 10
Author: Rachel Gurk

Ingredients

  • 2 cups shredded sharp cheddar cheese, about 8 ounces (see note)
  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise
  • ⅓ cup diced pimentos, well drained (4 ounce jar)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt (or to taste)
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  • Add the shredded cheddar, softened cream cheese, mayonnaise, diced pimentos (drained well!), Dijon mustard, garlic powder, salt, and pepper to a medium bowl.
    2 cups shredded sharp cheddar cheese, about 8 ounces, 4 ounces cream cheese, softened, ½ cup mayonnaise, ⅓ cup diced pimentos, well drained, ½ teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon cayenne pepper
  • Stir until all the ingredients are well-combined and creamy, mashing lightly with a spoon or spatula to break up the cream cheese. The cream cheese should be completely blended in.
  • Check seasoning, cover and refrigerate for at least 30 minutes so the flavors develop.
  • Serve chilled or at cool room temperature with crackers, celery sticks, pretzels, or spread onto sandwiches and sliders.

Notes

  • Cheese: Shred your own cheese for the best flavor. Try extra-sharp cheddar cheese if you prefer. White cheddar is fine, or you can try a more non-traditional choice such as Gouda or pepper Jack.
  • Optional variations: Stir in finely diced pickled jalapeños, Frank's RedHot sauce, extra cayenne pepper, smoked paprika, bacon bits, finely chopped onion, green onion or chives, diced dill pickles, fresh parsley or dill, or minced garlic. Make it your own (although it's absolutely perfect as is!).
  • Storage: Refrigerate in a covered container for up to 5 days. If the spread is too firm, allow it to warm up a bit at room temperature, and stir. Pimento cheese does not freeze well. 
  • Yield: Makes about 2 ½ cups.

Nutrition

Serving: 4tablespoons | Calories: 183kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 361mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 0.2mg

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