This homemade pimento cheese is boldly flavored with Dijon mustard, garlic, and smoked paprika. It's such a wonderfully creamy delicacy, and it's so easy to make it at home with just a few simple ingredients.
I tried pimento cheese for the first time during a visit to Charlotte, North Carolina, back in 2013. I was smitten! It was so creamy, and I thought the flavor combination was wonderful. It took me a few years to realize this is a recipe I can easily make at home. Other easy no-bake dip recipes that I like include sour cream dip, cream cheese dip, blue cheese dressing, and Greek yogurt dip.
Ingredients
For the exact list of the ingredients I use and precise measurements, please scroll down to the recipe card below. Here's an overview of what you'll need:
- 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 like to use avocado oil mayonnaise.
- Mustard: I insist on Dijon mustard because it's smooth and creamy, and I find other mustards too vinegary.
- Minced garlic: Mince it by yourself (most flavorful) or use the stuff that comes in a jar (easiest!).
- Smoked paprika: The smoked paprika is what makes this dish. It adds a wonderfully rich and smoky flavor.
- Shredded cheddar: I much prefer extra sharp cheddar for its wonderful flavor, though sharp cheddar works too.
- 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.
Variations
- You can use reduced-fat cream cheese if you wish, but full-fat cream cheese is better. Mascarpone cheese works, too.
- Instead of sharp cheddar, you can use shredded gouda. Smoked Gouda is especially good.
- Sometimes, I add a pinch of cayenne pepper.
- I also like to add a pinch of onion powder.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Soften the cream cheese in the microwave. This should take no longer than 30 seconds. Add the mayonnaise, Dijon mustard, minced garlic, and smoked paprika. Mix well, until everything is combined and smooth.
Mix in the shredded cheddar and pimientos. Again, make sure the mixture is nice and smooth.
Cover and refrigerate for 30 minutes to allow the flavors to meld, or until ready to serve. Serve with cut-up veggies.
Expert Tip
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, you should add them last and process the mixture for just a few seconds.
Recipe FAQs
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.
This classic Southern dish is a mixture of mayonnaise, shredded cheddar, and diced pimentos. Those are the very basic ingredients, and then one can add others, including cream cheese and smoked paprika.
It's typically served cold, although you can heat it up if you wish and serve it as a warm dip.
Serving Suggestions
This tasty cheese spread is traditionally served with crackers or bread, but I like to serve it with any of the following:
- Cut-up vegetables. This spread is especially good with mini peppers, as shown in the photos on this page - they are perfect for scooping it out. But you can also serve it with celery sticks, snow peas, bell pepper strips, or cucumber slices.
- Almond flour crackers.
- Almond flour bread.
- Pork rinds - I love these homemade pork rinds, but plain store-bought ones are also good.
- Keto bagels. I love to cut them in half and spread them with this tasty cheese.
- Sometimes, I halve hard-boiled eggs and top them with the spread to make lazy deviled eggs.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. I don't recommend freezing this cheese. Its texture will be off after thawing.
More Dip Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Homemade Pimento Cheese
Video
Ingredients
- 4 ounces cream cheese
- ¼ cup mayonnaise - I use avocado oil 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 fridge 15 minutes before serving. Mix again before serving.
Notes
- I like my pimento cheese chunky, so I mix everything by hand. However, some people like to use their food processor to create a smoother texture. The peppers should still remain chunky, so if you use the food processor, you should add them last and process them for just a few seconds.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. I don't recommend freezing this cheese. Its texture will be off after thawing.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
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. just made it and it's delicious.
it's so hard to find one in the grocery store without crap 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.