This homemade pimento cheese is flavored with Dijon, garlic, and smoked paprika. This creamy delicacy is easy to make at home with 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. I now make it regularly for both guests and my family.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Cream cheese: I use plain, full-fat cream cheese.
- 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 small jar. You should be able to find them next to the pickles and olives in your grocery store.
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.
Allow to rest on the counter for 30 minutes, allowing the flavors to meld. Serve with veggies and/or crackers.
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.
- You can use just three ounces of cheddar cheese instead of four ounces for a smoother and creamier texture and less tang.
- Even though I like it chunky, if the cheese shreds are very large, I give them an extra chop, as shown in the photos below.
Recipe FAQs
Pimientos 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 those who prefer milder foods.
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.
Pimento cheese is typically served cold, but you can gently heat it if you wish and serve it as a warm dip.
You can keep it in an airtight container in the fridge (as shown in the photo below) for up to 4 days. I don't recommend freezing this spread, as it tends to change its texture. The mayo and cheese can separate once thawed, making it grainy or watery instead of creamy.
Serving Suggestions
The four photos below demonstrate how I like to serve this delicious cheese spread, with mini peppers, almond flour crackers, cheese chips, hard-boiled eggs, and lettuce wraps. I sometimes accompany it with other dips, including smoked salmon mousse and Greek yogurt dip.
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 20-30 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. Let it stand on the counter for 30 minutes, allowing the flavors to meld. For longer storage, cover and refrigerate. Remove it from the fridge 15 minutes before serving and re-mix.
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.
- Even though I like it chunky, if the cheese shreds are very large, I give them an extra chop.
- You can use just three ounces of cheddar cheese instead of four ounces for a smoother and creamier texture and less tang.
- Storage: You can keep this spread in an airtight container in the fridge for up to 4 days. I don't recommend freezing this spread, as its texture will be affected.
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.