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Pimento Cheese Recipe
This Pimento Cheese Recipe is a no-bake, creamy Southern spread that’s perfect for appetizers, snacks, or game-day grazing.
Full Recipe Introduction
Ever wondered how a simple cheese spread became an icon of Southern comfort? Pimento cheese—sometimes called the “caviar of the South”—blends sharp cheddar, soft cream cheese, and bright pimentos into one luscious dip. You know what? Data from Google Trends shows searches for “pimento cheese” spike by 30% every spring, right around football season and backyard cook-outs. I first tasted it at my grandmother’s kitchen table in Alabama, slathered on saltine crackers while she told stories about spring planting. Years later, I’ve tweaked this homemade spread to strike the perfect balance of tangy, sweet, and savory—no oven needed, and totally crowd-pleasing. Whether you’re serving it at a tailgate, dolloping it atop a burger, or packing it for a picnic, this recipe shines year-round. Here’s why you’ll reach for it again and again.
Why You’ll Love This Recipe
- No oven needed—just mix, chill, and serve.
- Ready in under 20 minutes, even faster if you use a food processor.
- Perfect for spreading on crackers, veggies, or crusty bread.
- Crowd-pleasing Southern appetizer that evokes nostalgia.
- Easily customized—add heat, herbs, or bacon to suit your mood.
- Creamy, tangy, and slightly sweet all at once.
- Make-ahead friendly: flavors deepen after a night in the fridge.
- Gluten-free and keto-friendly when paired with the right dippers.
Ingredients
• 2 cups shredded sharp cheddar cheese (about 8 ounces; Cabot or Cracker Barrel work great)
• 4 ounces cream cheese, softened (full-fat gives richest texture)
• 1/2 cup mayonnaise (Duke’s or Hellmann’s for classic Southern taste)
• 4 ounces jarred diced pimentos, drained (look for mild heat)
• 1 teaspoon hot sauce (Frank’s RedHot or Tabasco for a gentle kick)
• 1/2 teaspoon garlic powder (or 1 clove minced fresh garlic)
• 1/4 teaspoon cayenne pepper (optional, for extra warmth)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped green onions (for garnish)
(Tip: Chill the cheddar in the freezer for 10 minutes to make grating a breeze. If you’re dairy-free, swap cream cheese for a cashew-based spread.)
Directions
- Combine the soft stuff. In a large mixing bowl, use a sturdy spatula (or a stand mixer fitted with the paddle) to beat together the cream cheese and mayonnaise until smooth. This ensures a silky base for the cheddar.
- Stir in the pimentos. Gently fold the diced pimentos and their juices into the creamy mixture—those little red gems bring a sweet note that balances the sharp cheese.
- Add the cheese. Sprinkle in the shredded cheddar cheese, garlic powder, cayenne, salt, and pepper. Fold with care so you don’t over-work the texture; you want visible cheese strands for that rustic look.
- Spice it up (or down). Taste and tweak—if you crave more heat, swirl in extra hot sauce or a pinch of smoked paprika for a subtle, campfire aroma.
- Chill for best flavor. Transfer to a covered container and refrigerate at least 30 minutes (longer if you can). This resting time lets flavors meld into one harmonious spread.
- Garnish and serve. Before serving, give it one last stir, sprinkle chopped green onions on top, and set out crackers, celery sticks, or baguette slices.
- Share and enjoy. Watch your guests hover around the bowl—this Southern staple disappears fast!
Servings & Timing
Makes about 2 cups of spread (serves 6–8 as an appetizer)
Prep Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: 40–70 minutes
Variations
• Jalapeño-Pimento Cheese: Stir in 1/4 cup diced pickled jalapeños for a spicy twist.
• Bacon & Herb: Crispy bacon bits and fresh chives add smoky crunch.
• Greek-Style Spread: Swap mayo for full-fat Greek yogurt and add a squeeze of lemon.
• Pepper Jack Swap: Use pepper jack cheese in place of cheddar for extra melty heat.
• Sun-Dried Tomato Blend: Replace pimentos with chopped sun-dried tomatoes for a rich, tangy spin.
Storage & Reheating
• Fridge: Store in an airtight container for up to 5 days—stir well before serving.
• Freezer: Freeze in portioned jars for up to 3 months; thaw overnight in the fridge.
• Make-Ahead: Whip this up a day ahead; the flavor improves with time. No reheating needed—serve chilled or at room temp.
Notes
• Texture tweak: If your spread feels too loose, add another 1/4 cup shredded cheddar. Too thick? Stir in a teaspoon of olive oil or extra mayo.
• Flavor boost: A teaspoon of Dijon mustard or a dash of Worcestershire sauce can deepen the savory notes.
• Equipment tip: A box grater gives a pleasant, slightly rustic shred; food processors yield a super-smooth result.
• Ingredient round-up: Buying block cheese (and grating yourself) prevents anti-caking agents found in pre-shredded varieties.
• Test kitchen insight: I learned that room-temperature dairy blends more evenly—cold cream cheese straight from the fridge can clump.
FAQs
Q: Can I make this spread vegan?
A: Yes—use a plant-based cream cheese, vegan mayo, and dairy-free cheddar shreds. Let it chill longer for best texture.
Q: How spicy is the classic version?
A: Mild to medium; the cayenne and hot sauce add warmth but won’t overwhelm—adjust to your taste.
Q: Is pimento cheese gluten-free?
A: Absolutely—just check your mayo and spices for hidden gluten. Serve with gluten-free crackers or veggie sticks.
Q: What’s the shelf life once opened?
A: Up to 5 days in the fridge. Smell and taste before serving if it’s been more than a week.
Q: Can I double or triple the recipe?
A: Sure thing—just maintain the same ratios and mix in a larger bowl or stand mixer.
Q: Any pairing ideas?
A: It’s delicious on a turkey sandwich, dolloped on baked potatoes, or alongside shrimp and grits.
Q: How can I make it smoother?
A: Pulse briefly in a food processor—just don’t overblend or it’ll turn gummy.
Q: My spread turned out too salty—help!
A: Stir in a bit more cream cheese or a splash of sour cream to mellow the salt.
Conclusion
This Pimento Cheese Recipe brings a taste of Southern hospitality to your table—creamy, tangy, and endlessly adaptable. Whip it up for your next gathering, then come back and let me know how you made it your own. If you loved this, you might also enjoy my Jalapeño Popper Dip or Southern Shrimp & Grits—check ’em out and happy sharing!
Pimento Cheese Recipe
Ingredients
- 2 cups shredded sharp cheddar cheese about 8 ounces; Cabot or Cracker Barrel work great
- 4 ounces cream cheese softened (full-fat gives richest texture)
- 1/2 cup mayonnaise Duke’s or Hellmann’s for classic Southern taste
- 4 ounces jarred diced pimentos drained (look for mild heat)
- 1 teaspoon hot sauce Frank’s RedHot or Tabasco for a gentle kick
- 1/2 teaspoon garlic powder or 1 clove minced fresh garlic
- 1/4 teaspoon cayenne pepper optional, for extra warmth
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon green onions finely chopped (for garnish)
Instructions
- In a large mixing bowl, use a sturdy spatula (or a stand mixer fitted with the paddle) to beat together the cream cheese and mayonnaise until smooth.
- Gently fold the diced pimentos and their juices into the creamy mixture—those little red gems bring a sweet note that balances the sharp cheese.
- Sprinkle in the shredded cheddar cheese, garlic powder, cayenne, salt, and pepper. Fold with care so you don’t over-work the texture; you want visible cheese strands for that rustic look.
- Taste and tweak—if you crave more heat, swirl in extra hot sauce or a pinch of smoked paprika for a subtle, campfire aroma.
- Transfer to a covered container and refrigerate for at least 30 minutes (longer if you can). This resting time lets flavors meld into one harmonious spread.
- Before serving, give it one last stir, sprinkle chopped green onions on top, and set out crackers, celery sticks, or baguette slices.
- Watch your guests hover around the bowl—this Southern staple disappears fast!
