I’m sharing my Southern Pimento Cheese Recipe because it serves as a go-to spread, dip, sandwich filling, burger topper, or sausage ball ingredient, and it couldn’t be easier to make.

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I never thought a simple spread could start so many debates, but after years of tasting, I’ll fight for this one. I chased the Best Pimento Cheese Recipe through church socials and greasy spoon counters, and what always gets me is the way extra sharp cheddar cheese meets little pops of diced pimentos.

I say this Southern Pimento Cheese Recipe isn’t just for crackers, it’s a mood—bold, a little sneaky, and totally addictive. I mess it up sometimes, overdo the thickness, then sneak a spoon anyway, and honestly you’ll probably do the same once you try it.

Ingredients

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Sharp cheddar adds protein and calcium, bold tang that anchors the whole mix.
Cream cheese makes it creamy and rich, adds fat and a silkier mouthfeel.
Mayo keeps it smooth and spreadable, more fat, little tang from vinegar.
Pimentos give sweet pepper notes, low calories, tiny vitamin C boost too.
Worcestershire adds umami and depth, salty fermented kick if you like it.
Fresh chives add mild onion bite, brightness and some fiber, not overpowering.
Cayenne brings heat without sweetness, a tiny pinch lifts flavors and nose.

Ingredient Quantities

8 oz extra sharp cheddar cheese, freshly shredded (about 2 cups)

4 oz cream cheese, softened (half an 8 oz block)

1/2 cup mayonnaise

4 oz jar diced pimentos, drained (about 1/2 cup)

1 teaspoon Worcestershire sauce (optional)

2 tablespoons finely chopped green onion or chives (optional)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper or a few dashes hot sauce, to taste

How to Make this

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1. Soften 4 oz cream cheese by leaving it on the counter 20 to 30 minutes or microwave in 5 to 10 second bursts until spreadable, don’t overdo it or it gets runny.

2. Freshly shred 8 oz extra sharp cheddar (about 2 cups) for best texture, packed pre-shredded will turn a bit chalky.

3. Drain a 4 oz jar diced pimentos (about 1/2 cup) really well and pat dry with paper towel so the mix doesn’t get watery.

4. In a medium bowl beat the softened cream cheese with 1/2 cup mayonnaise until smooth and creamy, a fork or hand mixer works fine.

5. Fold in the shredded cheddar and the drained pimentos, stir until evenly distributed but don’t try to make it totally smooth if you want that classic chunky pimento feel.

6. Add 1 teaspoon Worcestershire sauce if using, 2 tablespoons finely chopped green onion or chives if you like, then season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

7. Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce, taste and tweak it, add more if you want more kick.

8. Tip: for a smoother spread pulse everything for 2 to 4 short bursts in a food processor, but don’t overprocess or it will get gluey; for a chunkier dip just mix by hand.

9. Cover and chill at least 30 minutes so the flavors meld, but it’s also fine right away if you can’t wait.

10. Serve as a dip, spread, sandwich filling, burger topping or in sausage balls; store in an airtight container in the fridge for up to 5 days and bring to room temp a bit before serving for best flavor.

Equipment Needed

1. Medium mixing bowl, big enough to hold the cheese and mix easily
2. Electric hand mixer or a sturdy fork if you dont have one
3. Box grater or coarse grater for shredding the cheddar
4. Measuring spoons and a 1/2 cup measure for mayo and spices
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Fine mesh strainer or small sieve plus paper towels to drain and pat the pimentos dry
7. Cutting board and a small chef knife for chopping green onions or chives
8. Food processor, optional, for pulsing to a smoother spread (dont overprocess)
9. Airtight container for chilling and storing leftovers

FAQ

8 oz extra sharp cheddar cheese, freshly shredded (about 2 cups)

4 oz cream cheese, softened (half an 8 oz block)

1/2 cup mayonnaise

4 oz jar diced pimentos, drained (about 1/2 cup)

1 teaspoon Worcestershire sauce (optional)

2 tablespoons finely chopped green onion or chives (optional)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper or a few dashes hot sauce, to taste

Q: Can I use pre-shredded cheddar instead of shredding my own? A: Yes you can, but freshly shredded melts and tastes better. Pre-shredded often has anti-caking agents that change texture a bit.

Q: How long does pimento cheese keep in the fridge? A: Stored in an airtight container it will keep about 4 to 5 days. Stir before serving, and toss if it smells off.

Q: Can I make it spicier or milder? A: Totally. Add more cayenne or hot sauce for heat, or cut back to make it mild. You can also add a splash of lemon or vinegar to brighten without heat.

Q: Is there a low mayo or lighter version? A: You can reduce mayo and add a little Greek yogurt for tang and fewer calories, but flavor and texture will change.

Q: Can I use other cheeses? A: Sharp cheddar is classic, but mixing in a little smoked cheddar, pepper jack, or Colby will change the profile and can be great. Avoid very soft cheeses that make it runny.

Q: Can I serve this warm? A: Yes, spoon it onto a burger and let it melt, or bake in a shallow dish until bubbly for a warm dip. Keep an eye so it doesnt burn.

Best Southern Pimento Cheese Recipe Substitutions and Variations

Extra sharp cheddar (8 oz) – swap with aged Gouda or sharp Colby for similar tang, or use Monterey Jack for a milder, creamier melt. Use equal weight, shred fresh.
Cream cheese (4 oz) – mascarpone works 1:1 for a richer, silkier spread, Neufchatel is an easy lower fat 1:1 swap, or use thick strained Greek yogurt (same volume) but mix gently so it stays creamy.
Mayonnaise (1/2 cup) – plain Greek yogurt or full-fat sour cream both give tang and creaminess 1:1, or use avocado oil mayo if you want a lighter, dairy-free vibe.
Diced pimentos (4 oz jar) – use roasted red bell peppers (drained and chopped) or jarred roasted red peppers 1:1 for the same sweetness, or try chopped sun-dried tomatoes for a different, savory note.

Pro Tips

1) Shred your cheddar yourself and keep it slightly cold before grating. Pre-shredded cheese has weird fillers that make the spread chalky, and cold cheese gives nicer, fluffier shreds that hold up better.

2) Soften the cream cheese just enough to mash, not to melt. If it gets too warm the whole mix turns soupy and kinda gluey, so nuke in very short bursts or let it sit on the counter and check often.

3) Really dry those pimentos. Lay them on paper towel and press gently, or even give them a quick toss in a hot pan to evaporate extra moisture. Wet pimentos will water down the texture and thin the flavor.

4) Make it a few hours ahead and let it mellow in the fridge, then take it out 20 minutes before serving so it’s spreadable. If you want a flavor twist try a little smoked cheddar, a splash of pickle juice, or quick-saute the pimentos with garlic for extra depth.

Best Southern Pimento Cheese Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Southern Pimento Cheese Recipe because it serves as a go-to spread, dip, sandwich filling, burger topper, or sausage ball ingredient, and it couldn’t be easier to make.

Servings

servings

Calories

355

kcal

Equipment: 1. Medium mixing bowl, big enough to hold the cheese and mix easily
2. Electric hand mixer or a sturdy fork if you dont have one
3. Box grater or coarse grater for shredding the cheddar
4. Measuring spoons and a 1/2 cup measure for mayo and spices
5. Rubber spatula or wooden spoon for folding and scraping the bowl
6. Fine mesh strainer or small sieve plus paper towels to drain and pat the pimentos dry
7. Cutting board and a small chef knife for chopping green onions or chives
8. Food processor, optional, for pulsing to a smoother spread (dont overprocess)
9. Airtight container for chilling and storing leftovers

Ingredients

8 oz extra sharp cheddar cheese, freshly shredded (about 2 cups)
4 oz cream cheese, softened (half an 8 oz block)
1/2 cup mayonnaise
4 oz jar diced pimentos, drained (about 1/2 cup)
1 teaspoon Worcestershire sauce (optional)
2 tablespoons finely chopped green onion or chives (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper or a few dashes hot sauce, to taste

Directions

Soften 4 oz cream cheese by leaving it on the counter 20 to 30 minutes or microwave in 5 to 10 second bursts until spreadable, don’t overdo it or it gets runny.
Freshly shred 8 oz extra sharp cheddar (about 2 cups) for best texture, packed pre-shredded will turn a bit chalky.
Drain a 4 oz jar diced pimentos (about 1/2 cup) really well and pat dry with paper towel so the mix doesn't get watery.
In a medium bowl beat the softened cream cheese with 1/2 cup mayonnaise until smooth and creamy, a fork or hand mixer works fine.
Fold in the shredded cheddar and the drained pimentos, stir until evenly distributed but don't try to make it totally smooth if you want that classic chunky pimento feel.
Add 1 teaspoon Worcestershire sauce if using, 2 tablespoons finely chopped green onion or chives if you like, then season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce, taste and tweak it, add more if you want more kick.
Tip: for a smoother spread pulse everything for 2 to 4 short bursts in a food processor, but don't overprocess or it will get gluey; for a chunkier dip just mix by hand.
Cover and chill at least 30 minutes so the flavors meld, but it's also fine right away if you can't wait.
Serve as a dip, spread, sandwich filling, burger topping or in sausage balls; store in an airtight container in the fridge for up to 5 days and bring to room temp a bit before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.