Recipe

Pimento Cheese Dip

A creamy, scoopable pimento cheese dip with sharp cheddar, pimentos, mayo, and just enough spice to keep you going back for “one more bite.”

By Matt Campbell

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4.8

A ceramic bowl of creamy pimento cheese dip topped with chopped chives on a stoneware platter with crackers and sliced vegetables on a bright kitchen table

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Pimento cheese is one of those recipes that looks simple on paper, then you taste it and suddenly you're standing over the bowl with a cracker like it's your job. This version leans sharp and tangy, with enough texture to feel homemade, plus a little heat that shows up right at the end.

It's a true no-cook dip, but it still has a couple smart moves. We drain the pimentos like we mean it, and we grate our own cheese so it blends in creamy instead of turning into a weird, gluey situation. Make it for game day, brunch, school snack duty, or the moment you realize you forgot to plan an appetizer.

Sharp cheddar, a jar of pimentos, mayonnaise, cream cheese, Worcestershire sauce, hot sauce, garlic powder, paprika, black pepper, and green onions arranged on a clean kitchen counter

Why It Works

Big flavor with basic ingredients: Sharp cheddar, pimentos, and a few pantry boosts (Worcestershire and hot sauce) make it taste like you tried harder than you did.
Better texture: Freshly grated cheddar blends in smoothly with the mayo and cream cheese, so the dip stays creamy and scoopable, not grainy.
Custom heat level: Start mild, then dial it up. The goal is “pleasantly spicy,” not “texting apologies to everyone at the party.”
Make-ahead friendly: It's even better after a short chill as the flavors settle in.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 5 days (best within the first 3). Press a piece of plastic wrap directly onto the surface if you want to prevent the top from drying out.

Stir before serving: A quick stir brings it back to life, especially after it chills.

Freezing: Not my favorite. Mayo-based dips can separate and get a bit grainy after thawing. If you must freeze, do it for up to 1 month and expect to stir aggressively or re-whip with a spoonful of mayo.

Food safety note: Keep it chilled on the table. If it sits out for more than 2 hours (or 1 hour in hot weather), toss it.

Common Questions

Is pimento cheese a dip or a spread?

Both. Make it thicker and it's a spread for sandwiches and burgers. Loosen it with 1 to 2 tablespoons extra mayo (or a splash of pickle juice) and it turns into a more scoopable dip.

Do I have to use cream cheese?

No, but I like what it does. Cream cheese gives body and a little tang, which helps the dip feel rich without needing a ton of mayo. If you want to skip it, replace with 1/4 cup extra mayo and add 1 tablespoon sour cream for balance.

Why did mine turn oily or greasy?

Often it's pre-shredded cheese (anti-caking agents can mess with texture), cheese that's too warm, or overmixing. Use freshly grated cheddar and keep the mixture cool. If it looks a little separated, chill 20 minutes and stir again.

What's the best cheese for pimento cheese dip?

Sharp cheddar is the classic. I like a mix of sharp cheddar and extra-sharp for punch. If you want it milder, use medium cheddar and add a pinch more salt and paprika to keep it interesting.

Can I make it without a food processor?

Absolutely. A bowl and a sturdy spatula work great. Just make sure your cream cheese is softened and your cheddar is finely grated.

How do I make it spicy?

Add more hot sauce, a pinch of cayenne, or minced pickled jalapeños. Start small, taste, then go again. You can always add heat, but you can't un-add it.

Is Worcestershire vegetarian?

Not always. Many brands contain anchovies. If you need vegetarian, use a vegetarian Worcestershire or swap in 1 teaspoon soy sauce plus a tiny squeeze of lemon for that savory tang.

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 (for best texture)
Medium mixing bowl
Rubber spatula or wooden spoon
Fine mesh strainer (or paper towels) to drain pimentos
Measuring spoons and cups

I used to think pimento cheese was just “that orange stuff” until I started treating it like an actual recipe instead of a random tub you grab at the store. The first time I made it at home, I went heavy on sharp cheddar and added Worcestershire like I was seasoning a burger. It tasted brighter, tangier, and somehow more grown-up while still being pure comfort. Now it's my go-to when I want an appetizer that feels like a win with almost zero kitchen drama.