Pimento Cheese Recipe
A creamy, tangy pimento cheese recipe with sharp cheddar, cream cheese, mayo, and roasted pimentos — ready in about 10 minutes.
Ingredients
For the pimento cheese
- 2 cups sharp cheddar cheese about 8 oz, finely shredded
- 4 oz cream cheese softened
- ⅓ cup mayonnaise
- ⅓ cup roasted red pimentos drained and finely chopped
- 2 tbsp green onion finely chopped or sweet onion
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- ¼ tsp cayenne pepper
- ½ tsp Worcestershire sauce optional
- Salt and freshly ground black pepper to taste
Optional add-ins
- 1 small diced jalapeño for heat
- 2 tbsp crumbled cooked bacon
- ¼ tsp smoked paprika
- ½ cup shredded pepper jack to swap with half the cheddar
Instructions
- Soften the cream cheese at room temperature or in short microwave bursts. In a bowl, beat the cream cheese with mayonnaise and Dijon until smooth.
- Stir in lemon juice, Worcestershire sauce (if using), cayenne, salt, and pepper.
- Add shredded cheddar, chopped pimentos, and chopped onion. Fold gently until evenly mixed. For a smoother spread, pulse half the mixture in a food processor and fold the rest in for texture.
- Taste and adjust seasoning. Refrigerate for 30 minutes if desired to let flavors meld. Serve with crackers, bread, or vegetables.
Notes
- Shred your own cheese for best texture — pre-shredded cheese often contains additives.
- Pimento cheese keeps 3–4 days in the fridge in an airtight container.
- Add a splash of milk or extra mayo if the spread is too thick after chilling.
Nutrition
Calories: 165kcalCarbohydrates: 1gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 210mgSugar: 0.5g
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