Pimento Cheese
Pimento cheese is the South's beloved "caviar" — a lush, tangy spread of hand-grated sharp cheddar bound with mayonnaise, a little cream cheese, and sweet jarred pimentos. Grating the cheese yourself gives it a craggy, meltable texture that pre-shredded bags simply can't match, while a splash of hot sauce and Dijon keeps every bite bright instead of heavy. It comes together in about ten minutes, chills briefly, and is ready to scoop, spread, or melt.
Hand-grate 12 oz of sharp cheddar (a mix of yellow and extra-sharp white) on the large holes of a box grater into a big bowl. In a separate bowl, whisk 2 oz softened cream cheese with 1/2 cup full-fat mayonnaise, 1 tsp Dijon, 1 tsp hot sauce, garlic and onion powder, a pinch of cayenne, and black pepper until smooth. Fold in the cheese and a well-drained 4 oz jar of diced pimentos until just combined but still chunky, loosening with a splash of the reserved pimento liquid only if needed. Taste and adjust salt and heat, then cover and chill at least an hour so the flavors meld before serving with crackers, celery, or on a sandwich.
- Always hand-grate block cheese; pre-shredded is coated in anti-caking starch that turns the spread grainy and stiff.
- Bring the cream cheese and mayo to room temperature so they whip smooth and coat the cheese evenly.
- Under-mix on purpose — pimento cheese should stay craggy and spoonable, not whipped into a paste.
Equipment
- Box grater
- Large mixing bowl
- Fine-mesh sieve
- Rubber spatula
- Measuring spoons
- Airtight container
Malzemeler
Cheese
- 225 g Sharp yellow cheddar, block, hand-grated on the large holes of a box grater (about 2 cups)
- 115 g Extra-sharp white cheddar, block, hand-grated (about 1 cup); adds tang and depth
Dressing & seasonings
- 120 ml Mayonnaise, full-fat; Duke's is the Southern standard
- 57 g Cream cheese, softened to room temperature
- 113 g Jarred diced pimentos, drained well, liquid reserved
- 5 g Dijon mustard
- 5 ml Hot sauce, such as Tabasco or Crystal
- 1 g Garlic powder
- 1 g Onion powder
- 0.5 g Cayenne pepper, optional, for extra heat
- 1 g Freshly ground black pepper
- 2 g Kosher salt, to taste; the cheese is already salty
Yapılışı
- ADIM01
Chill the cheese blocks for 15 minutes so they grate cleanly, then grate all 12 oz on the large holes of a box grater into a large bowl. Hand-grated cheese has irregular shreds that fold together into that signature craggy texture and bind far better than pre-shredded.
- ADIM02
In a separate bowl, beat the softened cream cheese with a spatula or hand mixer until smooth, then stir in the mayonnaise, Dijon, hot sauce, garlic powder, onion powder, cayenne, and black pepper until the dressing is glossy and lump-free.
- ADIM03
Tip the jarred pimentos into a fine-mesh sieve and press gently to drain, reserving a spoonful of the liquid. Excess moisture is the main thing that makes a spread turn watery.
- ADIM04
Add the creamy base and drained pimentos to the grated cheese. Fold with a spatula until just combined and the cheese is evenly coated — stop while it still looks chunky. Loosen with a splash of the reserved pimento liquid only if it seems stiff.
- ADIM05
Taste and adjust with more salt, black pepper, or hot sauce. It should read sharp, tangy, and gently spicy, with the sweetness of the pimentos coming through underneath.
- ADIM06
Pack into an airtight container and refrigerate at least 1 hour, or overnight. Chilling firms the spread and lets the garlic, pimento, and cheddar flavors marry. Let it sit out about 10 minutes before serving so it softens to a scoopable spread.
Make ahead
This is an ideal make-ahead spread: prepare it up to 2 days in advance so the seasonings have time to meld into the cheddar. Many cooks find it tastes even better on day two than the moment it is mixed.
Storage
Keep in an airtight container in the refrigerator for up to 1 week; the flavor deepens after the first day. Stir before serving and let it sit at cool room temperature for about 10 minutes to soften. Do not freeze, as the mayonnaise and cheese will separate and turn grainy when thawed.
Variations
Jalapeño-Bacon
Fold in 2 tablespoons finely chopped pickled jalapeños and 3 slices of crumbled crispy bacon for a smoky, spicy version that's especially good melted over a burger.
Smoky Pimento
Swap the white cheddar for smoked cheddar or smoked gouda and add 1/4 teaspoon smoked paprika for a deeper, barbecue-friendly flavor.
Lighter Greek Yogurt
Replace half the mayonnaise with plain full-fat Greek yogurt to lighten the spread while adding extra tang — great for scooping with raw vegetables.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Sık sorulanlar
What exactly are the pimentos in pimento cheese?
Pimentos are small, sweet, heart-shaped red peppers — the same ones stuffed into green olives. In pimento cheese they're used jarred and diced, adding gentle sweetness, color, and a bit of moisture without any real heat. Drain them well so the spread doesn't turn watery.
Why should I hand-grate the cheese instead of buying pre-shredded?
Bagged shredded cheese is dusted with cellulose or starch to keep it from clumping, and that coating makes pimento cheese grainy and keeps it from binding smoothly. Grating a block yourself gives you the craggy, cohesive texture that defines a good pimento cheese, and it melts far better if you turn it into a grilled sandwich.
How long does homemade pimento cheese last?
Stored in an airtight container in the fridge, pimento cheese keeps for about a week, and the flavor actually improves after a day as the garlic, cayenne, and pimento meld into the cheddar. Give it a quick stir and let it sit out 10 minutes before serving. Avoid freezing, since the mayonnaise and cheese separate and turn grainy when thawed.
Can I make pimento cheese less rich?
Yes — swap half of the mayonnaise for plain full-fat Greek yogurt. You'll lose a touch of richness but gain tang and cut the fat, and the pimento cheese still spreads beautifully. Leaning on extra-sharp cheddar also lets a smaller amount of cheese deliver big flavor.
What's the best cheese for pimento cheese?
Sharp or extra-sharp cheddar is the classic choice because its tang stands up to the mayo and pimentos. A blend of yellow and white cheddar gives the best balance of color and flavor, but you can fold in a handful of smoked cheddar, pepper jack, or Parmesan to make the pimento cheese your own.
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