Bold, creamy and totally spreadable, this 5-ingredient homemade pimento cheese comes together in just 10 minutes. Made with sharp cheddar, cream cheese, and sweet pimentos, it’s the perfect Southern-inspired dip-slash-spread for crackers, sandwiches and deviled eggs alike.
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One of my favorite restaurant appetizers of all time is the pimento cheese dip at Hillstone (a.k.a. the iconic Dip Duo). I’ve never met a cheese dip I didn’t love, but pimento cheese has a special place in my heart. Creamy, tangy, loaded with sharp cheddar and sweet pimento peppers, this homemade pimento cheese is everything the store-bought stuff wishes it could be.
This recipe debuted in my cookbook, and I’ve since made one tiny tweak: a splash of Worcestershire sauce to deepen the flavor. It’s become one of my most requested appetizers, and not just because it tastes incredible. It’s endlessly versatile, make-ahead friendly and almost too easy to throw together.
The beauty of pimento cheese is how simple it is. You only need five ingredients (plus salt and pepper), but that means every one of them has to pull its weight. My version keeps things classic and leans into bold, cheesy flavor, so I skip extras like garlic powder, hot sauce and onion.
And since cheddar is the star of the show, I recommend using a high-quality sharp cheddar and shredding it yourself. Pre-shredded cheese has anti-caking agents that dull the flavor and can make the dip grainy instead of creamy.
- Cream cheese: Use the block-style full-fat cream cheese, and let it come to room temperature for easy mixing.
- Sharp cheddar cheese: Freshly shredded cheese is non-negotiable here—this is the time to bust out your good ol’ box grater (or check out my favorite cheese grater if you’re in the market!). I love Cracker Barrel or Tillamook for their bold flavor and budget-friendly price.
- Mayonnaise: Classic pimento cheese recipes always include mayo for richness and smoothness. Duke’s is a Southern favorite, but any full-fat mayo will work. Avoid reduced-fat versions—they just don’t have the same creaminess.
- Pimento peppers: These mild, sweet red peppers are what give the dip its signature flavor and pop of color. Look for small jars of diced pimentos in the pickle or condiment aisle, usually near the olives or roasted red peppers. Drain them well so your dip isn’t watery. If you can’t find pimentos, roasted red peppers (patted dry) are a great substitute.
- Worcestershire sauce: My secret ingredient that adds a savory, umami-rich base note that takes the cheese dip from good to can’t-stop-eating. You don’t taste it outright, but you’d miss it if it weren’t there.
See the recipe card for full information on ingredients and quantities.
All you need is one bowl, a spoon and 10 minutes. No food processor, no stovetop, no fuss. I like to mix it with a spoon or rubber spatula to keep a little texture, but a hand mixer works great if you prefer it to be smoother. Serve right away or cover and refrigerate for up to 3 days. The flavor only gets better with time!
Ways to Use It
Whether you dip, scoop or spread this cheese, one thing’s for certain: Once you try it, you’ll never go back to the store-bought varieties. Here are some of my favorite ways to put this creamy, cheesy pimento spread to work:
- Serve it as a classic cheese dip with crackers or sliced veggies
- Slather it on burgers (like the one pictured above!), wraps or sandwiches (especially my pimento cheese BLT)
- Spread inside quesadillas or make a killer grilled cheese (like my air fryer grilled cheese)
- Stuff jalapeño poppers with it
- Mix into deviled eggs for a Southern twist
- Add to pinwheel sandwiches or stir into chicken salad
- Slather it on corn on-the-cob
Make-Ahead and Storage Tips
Pimento cheese is one of those make-ahead recipes that actually gets better over time. Letting it chill gives the flavors time to meld and the texture to firm up. For the perfect spreadable consistency, take it out of the fridge about 15 to 20 minutes before serving, especially if you’re using it on burgers or sandwiches.
- Make-Ahead: Mix it up to 3 days in advance and store it in an airtight container in the fridge.
- Storage: It will keep well for 3–4 days. Stir before serving to refresh the texture.
FAQs
Absolutely! Stir in a pinch of cayenne, a dash of hot sauce or even diced jalapeños for a little kick.
I don’t recommend it—whipped cream cheese has added air and less body. Stick with full-fat block for structure and flavor.
Ingredients
- 8 ounces cream cheese, at room temperature
- 3 1/2 cups shredded sharp cheddar cheese
- 1/3 cup mayonnaise
- 1 (4-oz.) jar diced jarred pimento peppers, drained (about ¼ cup)
- 1 teaspoon Worcestershire sauce
- Crackers or veggies, for serving
Instructions
- In a large bowl, stir together the cream cheese, shredded cheddar cheese, mayonnaise, drained pimento peppers, and Worcestershire sauce with ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Kelly’s Notes
- Serve it as a dip, spread it on burgers, wraps, or sandwiches (especially in my Pimento Cheese BLT), melt it into quesadillas or grilled cheese, slather it on corn on the cob, or use it in deviled eggs, chicken salad, or jalapeño poppers. It’s also perfect in pinwheel sandwiches!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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