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Our Homemade Pimento Cheese recipe is ridiculously easy, super creamy, and made with 3 types of cheese to keep things interesting. Better than anything you’re getting in a tub at the store!
Karly’s Notes
I have a little problem when I spot pimento cheese on a restaurant menu. I have to order it. Every time. It’s a must.
That isn’t even the real problem – the real problem is that I usually think my homemade pimento cheese, this one right here, is so much better than the restaurant versions.
Made with 3 cheeses and a little mayo to keep it super creamy, loaded with sweet pimentos, a pinch of garlic because of course…this pimento cheese is honestly perfect.
Makes a great sandwich (2 pieces of white + a thick spread of pimento cheese), an absolutely insane grilled cheese, and our pimento cheese burgers are honestly life changing.
No need to get all fancy though. This homemade pimento cheese is really good just spread on a cracker and eaten in front of the TV.
And yes, I can promise you that this is SO MUCH better than the weird processed pimento cheese that you buy in little tubs at the grocery store with the weird after taste. This stuff tastes fresh and creamy and is seriously hard to resist!
3 Reasons You’ll Love This Recipe
Triple cheese blend creates the perfect texture – cream cheese makes it smooth and spreadable, sharp cheddar brings bold flavor, and Monterey Jack adds that perfect melt
Simple ingredients, amazing results – no fancy additions needed when you get the base recipe just right
Ready in minutes – mix everything together and you’re done, though it tastes even better after chilling for an hour
Ingredient Notes:
Cheese – Our pimento cheese recipe calls for three types of cheese: cream cheese, cheddar, and Monterey jack.
Pimento – Jarred, diced pimento is what you are looking for here. You’ll usually find it near the olives and pickles in the grocery store or with the canned veggies. It’s often sold in small glass jars.
Mayonnaise – This is going to add even more creaminess and a little tangy flavor to the pimento cheese.
Seasoning – We’re keeping it simple with garlic powder, salt, and pepper.
How To Make Pimento Cheese:
Combine: Add all of the ingredients to a mixing bowl. Make sure that your cream cheese is at room temperature so that it mixes nicely.
Mix: Use a hand mixer to beat the cheese together to form a somewhat smooth and creamy mixture.
Serve: That’s it! This pimento cheese recipe is so simple and ready in no time. See below for some suggestions on what to serve it with!
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Variations:
Bake your pimento cheese and serve it as a hot, melty dip with slices of toasted bread or crackers!
Mince jalapenos and add them to your pimento cheese for a spicy kick.
Swap the Monterey jack for a smoked gouda and stir in some smoked paprika to add a little smokiness.
Leave it more chunky by stirring it together with a wooden spoon. Make it more smooth by using a hand mixer.
Storage:
- Keep covered in the fridge for up to 2 weeks
- Let it sit at room temperature for 15 minutes before serving for best spreadability
- Don’t freeze it – the mayo will get weird and separate
Pimento Cheese
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup cheddar cheese freshly grated
- 1 cup Monterey Jack freshly grated
- 1/2 cup mayonnaise
- 3 tablespoons jarred diced pimento
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley for garnish
Instructions
- Add everything but the parsley to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Spoon into a serving dish and sprinkle the top with parsley, if desired.
- Serve with chips, crackers, and fresh vegetables for dipping or spread between bread as a sandwich.
Deborah says
Love this recipe! I left out the added salt, I believe cheese itself is salty enough. I did add in some roasted pecans and a splash of Tabasco.YUM!
Karly says
Ooh, the roasted pecans are a great addition. I’ll have to try that!
Peggy says
I am going to try this very soon!!! Want some added deliciousness? Add some Vidalia Onion relish. Oh. My. Word! Thanks for your recipe, it’ll come
In handy this weekend for football!
Karly says
Oh, that does sound delicious!
Jo says
I’m from the south but live in Pennsylvania now… this is my all time favorite sandwich! Couldn’t believe nobody up here in yankeville Pennsylvania had never had it.. they had never heard of it! I’m changing that one sandwich at a time! They love it!?
Karly says
Keep spreading the news, Jo! đŸ™‚
Jenniffer says
Is this on your low carb page, thatlowcarblife? I feel like I would have totally found it by now! Also this would be delish on top of the BROCCOLI FRITTERS!!! ????
Karly says
It’s not! I keep trying to make a pimento cheese stuffed chicken happen, but the cheese wants to melt out too much…on my fourth attempt this week. haha! Didn’t think of using it for broccoli fritters! Yum!
Thomas says
Great post! Have nice day ! đŸ™‚ klmqs
Brenda says
I was thrilled to find this recipe. I can’t wait to try it. I live in Canada and I remember this being very popular back in the 60s. My family loves appetizers so this may be a good choice for Christmas dinner.
Thanks for posting.
Carolyn @ Cabot Creamery says
Pimento cheese at every party is a win. Adding your recipe to my next party.~Carolyn @ Cabot
Arthur in the Garden! says
Yummy!
Anna says
Taking this to a CAST PARTY tonight!!
Meghan @ The Tasty Fork says
Karly, I had pimento cheese dip for the first time this summer at a southern themed bar. OMG. SO GOOD!! It’s like slap me in the face good.
RaeAnn says
Don’t add the extra salt. I did it almost made it uneatitabl
e.
Correen says
Remember this from my “little girl helping mommy in the kitchen days”…a fave appetizer even though I am not fond of pimentos on their own. Your recipe link is added as #43 on my Over 101 Hot Dog Toppings article. ?
Aimee @ ShugarySweets says
Woah, how did I miss this post? PINNING and PRINTING. Thanks girl!
Margaret says
Here’s my Alabama version pimento cheese for you. 1/2 American cheese, NOT Velveeta. Kraft Deluxe American or ask the deli dept of your grocery store for American cheese. It’s way too much trouble to unwrap those slices. 1/2 pepper jack cheese, 1 large jar of diced pimentos (drain, reserve juice) per pound of cheese (I usually add an extra jar per batch). Whomp cheese up in food processor, add drained pimentos, a couple of teaspoons of the pimento juice and just enough mayo to tie it together. Less is better when it comes to the mayo. I love it on Townhouse Crackers and with celery sticks. Family members make sandwiches. I make 4 pounds at a time. My son-in-law will drop what ever he is doing to come get his share (it’s a 15 mile drive). I get phone calls asking for an alert when I make the next batch. Don’t throw away the pimento jars. Pack them with pimento cheese to take to work or give away. No need to even wash them first. The little bit that you couldn’t get out of the jar will just add flavor.
To make 1 pound
8 oz American Cheese (NOT Velveeta)
8 oz Pepper Jack Cheese
4 oz jar diced pimentos, discard all but 1 or 2 tsp juice
mayo to taste, start w/2 T
Shred the cheese, stir in pimentos, pimento juice and mayo. Add additional mayo if needed to reach desire consistency. Too much pimento juice will melt the cheese together. If you don’t use any it will take more mayo. If you love pimento like I do, add a 2 oz jar.
This is mildly spicy when first made but gets hotter with age. As the pimento juice and mayo re-hydrate the peppers in the pepper jack cheese it gets hotter.
I hope some of yall try it, I know you’ll love it. If I weren’t so old and arthritic I would market it.
Debby says
I absolutely LOVE this recipe for Pimento Cheese! I like to add a thin slice of tomato and a goodly sprinkling of alfalfa sprouts! Yum! Thanks for this great recipe!