Everyone needs a homemade pimento cheese recipes! Sharp cheddar, tangy cream cheese, rich mayonnaise, and plenty of mild pimentos make this southern favorite perfect for everything from lunch box sandwiches to weekend burgers on the grill.

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All of the ingredients are readily available - nothing weird here!
- Sharp Cheddar
- Mild Cheddar
- Cream cheese
- Mayonnaise
- Pimentos
- Garlic powder
- Onion powder
- Salt
- Pepper
- Chipotle powder (optional)
- Smoked paprika (optional)
Tips
- I used shredded cheese to save time
- Make sure the cream cheese is at room temperature
- Add more mayonnaise if you want a creamier spread
- You should let pimento cheese sit in the refrigerator for an hour or so to let the flavors blend
- Use it for sandwiches, on top of burgers, on crackers, or as a dip
Storage
This doesn't freeze well but it will keep in your refrigerator, tightly covered, for up to 2 weeks.
Variations
There are a ton of variations to homemade pimento cheese recipes. I think it tastes best served at room temperature - the flavors seem to really bloom.
Here are some of my favorites -
- Add chopped jalapeno
- Add chopped candied jalapeno
- Add chopped celery
- Chopped pickles are delicious in this
- Finely chopped onion can be added
- Use smoked Gouda instead of Cheddar
- Or try Pepper Jack
- Use it instead of sliced cheese on burgers
- Add a little mustard
- Stir in mashed chipotle in adobo

Related recipes
Cheese is such a budget friendly protein! Here are some more of my favorite recipes that feature it.
- Macaroni and Cheese topped with crispy, buttery breadcrumbs brings old fashioned goodness to your table whenever you need serious comfort food.
- Mac and Cheese with Beer is creamy, gooey-cheesy with a crispy topping like the old fashioned mac and cheese recipe your kids love but with a grown up flavor all its own!
- Pea Salad with Bacon and Cheese is a classic southern recipe that youβll find at picnics and potlucks all summer long. Sweet peas, salty cheddar, crisp bacon, and mild red onions are blanketed with a simple mayonnaise dressing.
Kaffeeklatch
If you've lived in the South for any length of time you've come upon pimento cheese in one form or another. It might be on sandwiches, mounded on a cracker, or slathered across a piece of celery but it will show up at parties nearly as often as deviled eggs.
There are as many homemade pimento cheese recipes as there are Southern cooks. Each has her own recipe passed down through the generations, and probably tweaked each time.
This is my favorite. The cream cheese adds a weight and richness to the spread that I love. I've had it made with just mayo before but it just seems bland to me -- and of course, the more jalapeΓ±os the better.
Try this between two slices of Amish milk bread for a real treat.

Homemade Pimento Cheese Recipe
Print Pin Recipe SaveIngredients
- 8 ounces Sharp Cheddar, shredded
- 8 ounces Mild Cheddar, or one of the variations - shredded
- 8 ounces cream cheese, softened
- 8 ounces pimentos, drained. You may want to use just 4 ounces - I like a lot of pimentos.
- 1 tablespoon dijon mustard
- Β½ cup Hellman's Mayo, , or your favorite brand, or homemade
- ΒΌ teaspoon Smoked paprika
- ΒΌ teaspoon Chipotle powder
- ΒΌ teaspoon onion powder
- ΒΌ teaspoon garlic powder
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Instructions
- Put everything into a bowl and stir together until well mixed.
- Cover and refrigerate 8 hours before using to allow the flavors to blend, if possible.
- Sprinkle with more smoked paprika before serving.
Notes
- I used shredded cheese to save time
- Make sure the cream cheese is at room temperature
- Add more mayonnaise if you want a creamier spread
- You should let pimento cheese sit in the refrigerator for an hour or so to let the flavors blend
- Use it for sandwiches, on top of burgers, on crackers, or as a dip
- Add chopped jalapeno
- Add chopped candied jalapeno
- Add chopped celery
- Chopped pickles are delicious in this
- Finely chopped onion can be added
- Use smoked Gouda instead of Cheddar
- Or try Pepper Jack
- Use it instead of sliced cheese on burgers
- Add a little mustard
- Stir in mashed chipotle in adobo
- Stir in crisp, crumbled bacon
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published June 16, 2015, last updated March 16, 2020 -improved images and readability plus updated information.
Lisa Smegner
Recipe sounds great. I only question 1 thing. 28 oz. of pimento? Must be a typo.
Marye
Sigh. You are right - it was. I use 8 ounces but most people use 4 ounces. Either way is fine depending on how well you like pimentos!
Laura @MotherWouldKnow
Marye, I've never lived in the south but I've heard so much about pimento cheese and I'm so intrigued by your recipe. Also, this past weekend, my son and his boyfriend were waxing eloquent over hatch chilies and I had to admit that I've never cooked with them. Guess that changes now:)
Marye Audet
Laura - there are 2 kinds... mild and spicy. If you don't like spice go for the milder ones if you can find them (here they are labeled). The canned ones work if you can't get fresh.... and if you can't find them use what you can find... poblanos are great. π Let me know what you think. Signed... the pimento cheese addict