Pimento Cheese

published Mar 29, 2024
overhead shot of pimento cheese in a small bowl on a plate with fresh veggies and ritz crackers.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

This Southern classic is the ultimate no-bake cheese dip.

Serves6 to 8

MakesMakes 2 3/4 cups

Prep10 minutes

Jump to Recipe
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overhead shot of pimento cheese in a small bowl on a plate with fresh veggies and ritz crackers.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

I can’t resist a good cheese dip. Whether it’s queso dip, beer cheese, or pimento cheese (a tangy, creamy cheese spread with pimento peppers), cheese dip always brings the party. Unlike most cheesy dips, however, pimento cheese requires no cooking. This makes it as easy as it is delicious.

What I love most about pimento cheese is that it’s a dip and a spread. It belongs on a sandwich just as much as a crudité platter. My absolute favorite way to eat it? Spread on a buttermilk biscuit with a swipe of pepper jelly.

Why You’ll Love It

  • This Southern classic is the perfect dip and sandwich spread.
  • My recipe skips the cream cheese for a concentrated cheesy flavor. It’s a topic that can spark a lot of debate, but seriously, you don’t need it!

Key Ingredients in Pimento Cheese

  • Cheese. This is the star of the show! Opt for a good-quality sharp cheddar cheese and grate it yourself for the best texture.
  • Pimento peppers. Jarred peppers give the spread its signature red flecks. 
  • Mayo. I prefer the flavor of Duke’s Mayonnaise for this classic Southern dish.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

How to Make Pimento Cheese

  1. Grate the cheese. Grate cheddar cheese on the large holes of a box grater.
  2. Mix the ingredients. Combine the cheese with mayo, chopped pimiento peppers, a few dashes of Worcestershire sauce, and a little cayenne pepper. I like to leave it with more texture, but you can always pulse the spread in a food processor to make it a little more cohesive and smooth.

Helpful Swaps

  • Swap half of the cheese for white cheddar, extra-sharp cheddar, smoked cheddar, or Gouda.
  • Substitute piquillo peppers, roasted red peppers, or pickled peppadews for the pimentos.
  • Add chopped pickled jalapeños or a few dashes of hot sauce for a little extra heat.
  • Stir in chopped scallions or fresh dill.
  • Add chopped crispy bacon.

Storage and Make-Ahead Tips

  • The pimento cheese can be made up to 3 days ahead. Refrigerate in an airtight container, then let sit at room temperature for 30 minutes before serving.
  • Leftover dip can be kept refrigerated in an airtight container for up to 5 days.

Should You Put Cream Cheese in Your Pimento Cheese?

Traditional Southern pimento cheese has no cream cheese in it — and I prefer it that way. While the mayo amps up the cheesy cheddar flavor, cream cheese dilutes it. Cream cheese also makes the texture thinner and a little creamier. I prefer the classic, but if you want to add it you can replace half of the mayo with room-temperature cream cheese.

What to Serve with Pimento Cheese

Pimento Cheese Recipe

This Southern classic is the ultimate no-bake cheese dip.

Prep time 10 minutes

Makes Makes 2 3/4 cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 12 ounces

    unshredded sharp yellow cheddar cheese

  • 1

    (4-ounce) jar pimiento peppers

  • 3/4 cup

    mayonnaise

  • 1/4 teaspoon

    cayenne pepper, plus more as needed

  • 1/4 teaspoon

    Worcestershire sauce

  • Kosher salt

  • Freshly ground black pepper

  • Crackers, toast points, or crudité, for serving

Instructions

  1. Grate 12 ounces sharp yellow cheddar cheese on the large holes of a box grater into a medium bowl (about 3 cups).

  2. Drain and rinse 1 (4-ounce) pimiento peppers (about 1/4 cup). Coarsely chop if sliced. Add the pimientos, 3/4 cup mayonnaise, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon Worcestershire sauce to the bowl of cheese. Stir until evenly combined and spreadable. Taste and season with kosher salt, black pepper, and more cayenne as needed. Serve with crackers, toast points, or crudité, or cover and refrigerate until ready to serve.

Recipe Notes

Make ahead: The pimento cheese can be made up to 3 days ahead and refrigerated in an airtight container. Let sit at room temperature for 30 minutes before serving.

Storage: Leftover dip can be kept refrigerated in an airtight container for up to 5 days.