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A cracker inside Southern pimento cheese recipe with cheese in the white background
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4.13 from 24 votes

Pimento Cheese Recipe

Super Easy Pimento Cheese recipe is filled with flavor!  Sharp and creamy cheeses, pimento peppers, and incredible spices mix together with mayo to create the perfect Southern cheese spread!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: soul food, south
Servings: 8 servings
Calories: 260kcal
Author: Jocelyn Delk Adams

Ingredients

  • 1/2 cup mayonnaise
  • 4 oz diced pimentos jar drained
  • 1 tbsp grated vidalia onion with juice
  • 1 tsp worcestershire sauce
  • 1/4-1/2 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 cup shredded sharp yellow cheddar (Best if grated with food processor or by hand finely from a block)
  • 1 cup shredded medium yellow cheddar (Best if grated with food processor or by hand finely from a block)
  • 1/2 cup shredded mild white cheddar (Best if grated with food processor or by hand finely from a block)
  • 1/2 cup shredded mozzarella cheese (Best if grated with food processor or by hand finely from a block)

Instructions

  • In a medium sized bowl, whisk together mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, garlic powder, and cayenne together.
  • Next carefully fold in all cheeses with a spatula until well mixed and combined throughout. Add to a container and refrigerate for 3 hours then serve. Use within 1 week.

Notes

Tip: If you’re looking to amplify this recipe, buy your cheeses in whole blocks and grate them finely yourself. Pre-shredded cheeses can sometimes be coated with preservatives that dull the sharpness and prevent flavor from really shining through.
Tip: If you want your pimento cheese to be super smooth without texture, just throw the ingredients in a food processor to smooth out to your preference.

How to Store Southern Pimento Cheese

  • Refrigerate: Store any leftover pimento cheese dip in an airtight container in your fridge. It will stay fresh and delish for about a week.
  • Freeze: Don't do it boos! Homemade pimento cheese doesn't freeze well. The mayo can separate and get all watery when you thaw it. Just eat it fresh and from the fridge.

Nutrition

Calories: 260kcal | Carbohydrates: 1g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 1mg