I can’t resist a good cheese dip. Whether it’s queso dip, beer cheese, or pimento cheese (a tangy, creamy cheese spread with pimento peppers), cheese dip always brings the party. Unlike most cheesy dips, however, pimento cheese requires no cooking. This makes it as easy as it is delicious.
What I love most about pimento cheese is that it’s a dip and a spread. It belongs on a sandwich just as much as a crudité platter. My absolute favorite way to eat it? Spread on a buttermilk biscuit with a swipe of pepper jelly.
Why You’ll Love It
- It’s a Southern classic. It’s the perfect dip and sandwich spread.
- Extra cheesy. My recipe skips the cream cheese for a concentrated cheesy flavor. It’s a topic that can spark a lot of debate, but seriously, you don’t need it!
Key Ingredients in Pimento Cheese
- Cheese: This is the star of the show! Opt for a good-quality sharp cheddar cheese and grate it yourself for the best texture.
- Pimento peppers: Jarred pimento peppers give the spread its signature red flecks and mild, sweet flavor.
- Mayo: I prefer the flavor of Duke’s Mayonnaise for this classic Southern dish.
Helpful Swaps and Add-ins
- Cheese: Swap half of the cheese for white cheddar, extra-sharp cheddar, smoked cheddar, or Gouda.
- Jarred peppers: Substitute jarred piquillo peppers, roasted red peppers, or pickled peppadews for the pimentos.
- Spicy add-ins: Add chopped pickled jalapeños or a few dashes of hot sauce for a little extra heat.
- Fresh herbs: Stir in chopped scallions or fresh dill.
- Bacon: Add chopped crispy bacon for its smoky flavor.
Make-ahead and Storage Tips
- Make ahead: The pimento cheese can be made up to three days ahead. Refrigerate in an airtight container, then let sit at room temperature for 30 minutes before serving.
- Storage: Leftover dip can be kept refrigerated in an airtight container for up to five days.
Should You Put Cream Cheese in Your Pimento Cheese?
Traditional Southern pimento cheese has no cream cheese in it—and I prefer it that way. While the mayo amps up the cheesy cheddar flavor, cream cheese dilutes it. Cream cheese also makes the texture thinner and a little creamier. I prefer the classic, but if you want to add it you can replace half of the mayo with room-temperature cream cheese.Ways to Use Pimento Cheese
- As a dip: Serve with crackers and crudité.
- In a sandwich: Make a classic sandwich or grilled cheese.
- Add to mac and cheese: Stir leftovers into homemade mac and cheese.
- As a spread: Spread it on buttermilk biscuits or fried green tomatoes.
- In a burger: Smear it on a smash burger or turkey burger.
Pimento Cheese
Makes 2 3/4 cups; serves 6 to 8- 12 ounces sharp yellow cheddar cheese, grated on the large holes of a box grater (about 3 cups)
- 1 (4-ounce) jar pimiento peppers, drained and rinsed (about 1/4 cup), coarsely chopped if sliced
- 3/4 cup mayonnaise
- 1/4 teaspoon cayenne pepper, plus more as needed
- 1/4 teaspoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- Crackers, toast points, or crudité, for serving
