This homemade pimento cheese is boldly flavored with Dijon mustard, garlic, and smoked paprika. It's a wonderfully creamy delicacy, and it's easy to make at home with just a few simple ingredients.
I tried pimento cheese for the first time during a visit to Charlotte, North Carolina, in 2013. I was smitten! The cheese spread was incredibly creamy, and the flavor combination - smoky and mildly spicy - was wonderful. It took me a few years to realize this is a recipe I can easily make at home. Other easy no-bake dips I like to make include sour cream dip, cream cheese dip, and Greek yogurt dip.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cream cheese: Normally, I don't object to using reduced-fat cream cheese. But in this recipe, it's best to use full-fat cream cheese. It's creamier and more flavorful.
- Mayonnaise: I use avocado oil mayonnaise. You can use your favorite mayo.
- Mustard: I insist on Dijon mustard because it's smooth and creamy, and I find other mustards too vinegary.
- Smoked paprika: The smoked paprika is what makes this dish. It adds a wonderfully rich and smoky flavor.
- Shredded cheddar: I prefer extra sharp cheddar for its wonderful flavor. Smoked cheddar or Gouda are also good.
- Pimiento peppers: They come in a little jar. You should be able to find them next to the pickles and olives in your grocery store. They are a type of red pepper. Their flavor is on the sweet side, with very mild heat. They are very flavorful, more so than red bell peppers, making them the perfect condiment for someone who doesn't like very spicy foods.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Soften the cream cheese in the microwave. Add the mayonnaise, Dijon mustard, minced garlic, and smoked paprika. Mix until everything is combined and smooth.
Mix in the shredded cheddar and pimientos.
Cover and refrigerate for 30 minutes to allow the flavors to meld. Serve with veggies.
Thank you so much for this lovely recipe. I just made it and it's delicious. It's so hard to find one in the grocery store without bad ingredients. So glad to be able to put my avocado mayo to use.
Amy
Read more comments
Thank you so much for this lovely recipe. I just made it and it's delicious. It's so hard to find one in the grocery store without bad ingredients. So glad to be able to put my avocado mayo to use.Recipe Tips
- I like this spread chunky, so I simply mix everything by hand. However, some people like to use their food processor to achieve a smoother texture. The peppers should still remain chunky, so if you use the food processor, add them last and process for just a few seconds.
- Pimento cheese is typically served cold, but you can heat it if you wish and serve it as a warm dip.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing this spread.
Serving Suggestions
This delicious cheese spread is traditionally served with crackers or bread. I like to serve it with any of the following:
- Cut-up vegetables
- Almond flour crackers
- Almond flour bread
- Pork rinds
- Keto bagels
Sometimes, I halve hard-boiled eggs and top them with the spread to make lazy deviled eggs.
Recipe Card
Homemade Pimento Cheese
Video
Ingredients
- 4 ounces cream cheese
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh garlic - minced
- ½ teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese - 4 ounces
- 4 ounces diced pimiento peppers - well-drained
Instructions
- Cube the cream cheese. Place it in a medium microwave-safe mixing bowl. Microwave for 30 seconds to soften.
- Add the mayonnaise, Dijon mustard, minced garlic, and smoked paprika. Mix with a rubber spatula, then use a hand whisk to whisk the mixture until smooth.
- Using a rubber spatula, mix in the shredded cheddar and pimientos. Mix well until the mixture is uniform.
- Transfer the spread to a serving bowl. Cover and refrigerate for 30 minutes or until ready to serve. If refrigerating for longer than 30 minutes, remove it from the fridge 15 minutes before serving. Mix again before serving.
Notes
- I like this spread chunky, so I simply mix everything by hand. However, some people like to use their food processor to achieve a smoother texture. The peppers should still remain chunky, so if you use the food processor, add them last and process for just a few seconds.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing this spread.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Amy says
Thank you so much for this lovely recipe. I just made it and it's delicious.
it's so hard to find one in the grocery store without bad ingredients.
So glad to be able to put my avocado mayo to use.
Vered DeLeeuw says
You're very welcome, Amy! I'm so glad you liked this recipe.