Recipe

Pimento Cheese Spread

Creamy, sharp, and just spicy enough, this easy pimento cheese comes together in 10 minutes and disappears even faster.

By Matt Campbell

•

4.8

A shallow bowl of creamy pimento cheese spread topped with chopped chives, surrounded by buttery crackers on a light stone kitchen counter in soft natural light

Pimento cheese is one of those spreads that feels like it has always been in the fridge. It belongs on crackers while you are “just making dinner,” and it absolutely belongs in a sandwich when you want lunch to feel a little louder.

My version stays classic, but not bland. We are going for sharp cheddar bite, creamy body, and a bright little tang that keeps you coming back. Also, you are allowed to taste as you go. In fact, I am requesting it.

Measured ingredients for pimento cheese including shredded sharp cheddar, diced pimentos, mayonnaise, cream cheese, mustard, hot sauce, and spices arranged on a kitchen counter

Why It Works

Better texture: A mix of hand shredded cheddar and a small amount of cream cheese makes it spreadable, not soupy.
Real cheddar flavor: Sharp cheddar leads the whole thing so it tastes like cheese, not just mayo.
Balanced heat and tang: Dijon, a splash of hot sauce, and a pinch of cayenne wake it up without turning it into a dare.
Flexible on purpose: Make it smoother for tea sandwiches or chunkier for scooping with crackers and celery.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 5 days.

Food safety note: Keep it cold. Do not leave it out at room temperature for more than 2 hours (or 1 hour if it is very hot). If it smells off, looks separated beyond a quick stir, or tastes odd, toss it.

Stir before serving: It can tighten up when cold. Give it a quick stir and let it sit on the counter for 10 to 15 minutes to soften.

Freezing: I do not recommend freezing. Mayo-based spreads can separate and turn grainy after thawing.

Common Questions

Is pimento cheese supposed to be smooth or chunky?

Either is correct. If you want it smoother, chop the pimentos finely and mix more aggressively, or use a hand mixer for a few seconds. If you want it chunkier, fold gently and use a thicker shred of cheddar.

Can I make it without cream cheese?

Yes. For a looser, more “classic deli tub” style, skip the cream cheese and increase the mayonnaise to 3/4 cup to start. Mix, then add another tablespoon or two only if you want it softer. (Without cream cheese, it will be a little less thick and a little more mayo-forward.)

What kind of cheddar is best?

Sharp or extra-sharp. Mild cheddar gets lost. Also, shredding your own from a block blends into the spread better and avoids that slightly powdery texture pre-shredded cheese can bring.

Why does mine get watery?

Usually it is the pimentos. Drain them well and blot with paper towels. Also, avoid overdoing the mayo at the start. You can always add more at the end.

How do I serve it besides crackers?

Spread on white bread with tomato for a classic sandwich
Stuff into celery or mini sweet peppers
On a burger, especially with bacon or pickles
Melted over toasted bread under the broiler for a quick pimento cheese toast

Any easy variations?

Smoky: Swap smoked paprika for a pinch of chipotle powder.
Extra tangy: Add 1 teaspoon pickle juice.
Slightly sweet: Add a tiny pinch of sugar (start with 1/8 teaspoon).

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 (or food processor grating attachment)
Medium mixing bowl
Rubber spatula or sturdy spoon
Measuring spoons
Fine mesh strainer (optional, for draining pimentos)

The first time I made pimento cheese at home, I thought it was going to be a “stir it together and move on” situation. It is. But the second time, I got picky in the fun way. I shredded my own cheddar, drained the pimentos like they owed me money, and added just enough mustard and hot sauce to make the whole bowl taste brighter. Now it is the spread I make when friends come over, because it looks humble, tastes bold, and it gives everyone something to do with their hands while we talk.

Pimento Cheese Spread

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 8 (about 2 cups)

Ingredients

8 oz sharp cheddar cheese, shredded (about 2 to 2 1/4 packed cups)
4 oz cream cheese, fully softened
1/2 cup mayonnaise, plus more as needed
1 (4 oz) jar diced pimentos, very well drained and patted dry
1 1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 to 2 tsp hot sauce (your choice)
1/2 tsp garlic powder
1/4 tsp smoked paprika
Pinch of cayenne pepper (optional)
1/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 tbsp sliced chives or scallions (optional, for a fresh bite)

Instructions

Shred the cheese. Grate the cheddar from a block for the best texture. Set aside.
Drain the pimentos like you mean it. Pour pimentos into a strainer, press gently to remove liquid (do not mash them through), then pat dry with paper towels. This keeps the spread thick and scoopable.
Mix the base. In a medium bowl, stir together fully softened cream cheese and mayonnaise until smooth. Add Dijon, Worcestershire, hot sauce, garlic powder, smoked paprika, cayenne (if using), salt, and pepper.
Fold in cheddar and pimentos. Add the shredded cheddar and pimentos. Stir until evenly combined. Fold in chives or scallions if using.
Adjust and chill. Taste and tweak: more hot sauce for bite, more salt for pop, or an extra spoon of mayo if you want it looser. For the best flavor, chill 30 minutes (or up to overnight), but you can absolutely eat it immediately. This makes about 2 cups.
Serve. Scoop with crackers, spread on sandwiches, or pile onto burgers. Try it with pickles on the side for a little tangy contrast.