Pimento Cheese Recipe

A bowl of pimento cheese dip garnished with green onions, with a cracker topped with the dip held above it on a serving utensil. Crackers and celery sticks are nearby.

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A proper Southern pimento cheese spread made with hand-shredded sharp cheddar and Monterey Jack, cream cheese, mayo, pimentos, and smoked paprika. Better on day two and great on everything from crackers to burgers to grits.

Prep Time15

Chill Time30

Total Time45

Course: Appetizer, Spread

Cuisine: American, Southern

Keyword: homemade pimento cheese, pimento cheese, pimento cheese dip, pimento cheese recipe, pimento cheese spread, Southern pimento cheese

Servings: servings

Calories: 318kcal

Author: Chef Jenn

Ingredients

2 cups sharp cheddar cheese finely shredded (shredded by hand)
1 cup Monterey Jack cheese finely shredded (shredded by hand)
4 ounces cream cheese softened to room temperature
1/2 cup mayonnaise
1 jar pimentos (4 ounces) diced, drained well
1 green onion sliced thinly
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
salt and freshly ground black pepper to taste
dash of hot sauce

Instructions

In a large bowl, beat the softened cream cheese and mayonnaise together until completely smooth with no lumps.
Add the shredded cheddar and Monterey Jack. Fold gently until every strand is coated and evenly distributed.
Drain the pimentos thoroughly, pressing out excess liquid. Fold them in with the sliced green onion.
Add the garlic powder, onion powder, and smoked paprika. Season with salt, pepper, and a dash of hot sauce.
Stir gently to distribute. Taste and adjust seasoning.
Cover and chill at least 30 minutes before serving, or up to overnight for best flavor.
Serve with crackers, celery sticks, as a sandwich filling, melted on burgers, or stirred into hot grits.

Notes

Recipe Card Tips

Pull the cream cheese out of the fridge an hour ahead. Cold cream cheese won't beat smooth with the mayo, and any lumps you leave now will still be there tomorrow.
Make it a day ahead if you can. The seasonings settle in overnight and the spread tightens up to proper scooping texture.
Taste after chilling, not before. Cold dulls salt and heat, so seasonings that felt right straight out of the mixing bowl will taste underdone once the spread is cold. Adjust then.

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