This is our favorite pimento cheese recipe — finally gathered in one place. It’s partially whipped and packed with bright, savory flavor. Perfect for dipping or melting in a grilled cheese.
I absolutely love this creamy, tangy spread.
Over the years I’ve referenced pimento cheese in other recipes, and it always felt scattered. So here it is — our best, go-to pimento cheese, easy to make and endlessly versatile.
This is the base I return to every time. I sometimes fancy it up with bacon or candied jalapeños, but this classic version is what everyone asks for. It’s creamy, slightly whipped, and just the right texture for spreading or scooping.
The whipped texture actually happened by accident.
By complete accident.
For years I mixed everything by hand or with a hand mixer until combined. One day I put the ingredients into a food processor by mistake and discovered the texture we love — airy but still chunky in places. I prefer to leave a portion of the grated cheddar out and fold it into the whipped mixture so you keep that classic pimento-cheese bite while enjoying the lighter, whipped base.
I often make this around Kentucky Derby time, but honestly it’s great any time you want a crowd-pleasing appetizer. Make a batch and keep it in the fridge — it’s perfect for snacking, parties, or quick sandwiches.
If you’re new to pimento cheese, serve it with pretzels, crackers, chips, or crudités like carrots and celery. It also shines on a cheeseboard or as the star on its own with dippers. Leftovers are great to use in sandwiches, melts, or baked dishes.
I also use this pimento cheese as a starting point for many other recipes — burgers, tacos, crostini, grilled cheese, flatbreads, grits, quesadillas, and chicken salad are all delicious ways to enjoy it.
I KNOW. It’s insane. So many options!
All of them are worth trying.
Our Favorite Pimento Cheese
Pimento Cheese
Ingredients
- 12 ounces sharp white cheddar cheese, freshly grated (reserve about 4 ounces)
- 8 ounces cream cheese, softened
- 4 ounces pimentos, drained
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons chopped fresh chives, for topping
Instructions
- Freshly grate the cheddar and set aside about 4 ounces.
- In a food processor combine the cream cheese, drained pimentos, the remaining grated cheddar, mayonnaise, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Pulse and blend until combined and slightly whipped — aim for a whipped-but-not-fully-smooth texture. Pulse on and off about a minute until it looks blended but still has some texture.
- Transfer the pimento cheese to a bowl and stir in the reserved grated cheddar to add bite. Chill for a few hours or store in the refrigerator for a few days.
- When serving, top with fresh chives and pair with pretzels, crackers, chips, or vegetables. Use it as a filling or topping in sandwiches, burgers, tacos, flatbreads, grits, or quesadillas.
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