Recipe

Hearty Pimento Cheese Recipe: Crispy & Crunchy

Creamy, tangy pimento cheese with sharp cheddar, roasted pimentos, and a crackly toasted topping for maximum crunch. Perfect for crackers, burgers, and midnight fridge raids.

By Matt Campbell

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4.9

A bowl of creamy pimento cheese topped with toasted buttery cracker crumbs and sliced scallions on a wooden table

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Pimento cheese is already a top-tier situation: creamy, sharp, a little tangy, and basically built for crackers. But sometimes you want more than just spreadable comfort. You want texture. You want something that makes noise when you bite it. This is that version.

My go-to move here is simple: keep the base classic and scoopable, then finish it with a crispy, crunchy topping that tastes like the best part of a casserole, except you do not have to turn on the oven unless you want to. The result is hearty enough for sandwiches and burgers, but still friendly for snack boards and quick lunches.

Why It Works

Big flavor, zero mystery: sharp cheddar, pimentos, a little heat, and a tangy creamy binder that tastes like you actually seasoned it.
Crunch that lasts: the toasted topping stays crisp when stored separately, so you get that fresh-made bite every time.
Hearty texture without being heavy: a mix of finely grated and coarsely shredded cheese gives you creamy plus a little chew.
Flexible for real life: make it mild for kids, spicy for adults, or extra garlicky for your sandwich era.

Pairs Well With

Storage Tips

Refrigerate: Store the pimento cheese in an airtight container for up to 5 days. It actually gets better after a few hours once the flavors settle in.

Keep the crunch separate: For maximum crispy and crunchy vibes, store the toasted topping in a small container or zip-top bag at room temperature for 2 to 3 days. Sprinkle on right before serving.

Revive after chilling: Cold pimento cheese can firm up. Let it sit on the counter for 10 to 15 minutes, then stir. If it still feels stiff, add 1 to 2 teaspoons mayo or a tiny splash of pickle juice.

Freezing: I do not recommend it. Mayo-based spreads tend to separate and get grainy after thawing.

Common Questions

Should I shred my own cheese?

Yes, if you can. Pre-shredded cheese has anti-caking agents that can make the spread a little pasty. A quick shred off a block melts into the mix better and tastes sharper.

What kind of cheddar is best?

Sharp is the sweet spot. Extra sharp can be amazing but sometimes reads a little dry or aggressively tangy, depending on the brand. If you want maximum depth, use half sharp cheddar and half extra sharp.

Do I have to use cream cheese?

No, but it helps with body and scoopability. If you skip it, increase mayo slightly and expect a looser, more classic deli-style spread.

How spicy is this?

As written, it is a gentle warmth. If you are cooking for heat seekers, add more cayenne or stir in minced pickled jalapeños.

How do I keep it from getting greasy or separated?

Do not overmix with a machine. Stir by hand until just combined, and use room temperature cream cheese so it blends smoothly without beating the fats into submission.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater
Medium mixing bowl
Rubber spatula or sturdy spoon
Small skillet for toasting the crunchy topping
Measuring spoons

I started making pimento cheese the way most of us do: a bowl, a spoon, and a vibe. It showed up at cookouts, game days, and random Tuesdays when I needed something that felt like a win without requiring a full plan. Then one day I piled it on a sandwich and thought, this is great, but where is the crunch?

So I stole a trick from my favorite comfort foods and gave it a toasted topping. Not fancy, just buttery crumbs with a little paprika and salt. Now it is the kind of spread that makes people hover in the kitchen pretending they are not going back for another cracker.