Pimento Cheese is one of those old-fashioned recipes that you need to try immediately if you have not. It’s creamy and savory and cheesy and everything that is good in a dip. Try this once and I promise you’ll keep a batch in the fridge at all times.
Let’s get started!
This post may contain affiliate links, please see our privacy policy for details.
let’s chat!
I have to admit, I’m not sure that you could have told me a few years ago that I would fall in love with Pimento Cheese. I have memories of it from childhood coming from a tub from the store and I thought it was repulsive. The store-bought version, in my opinion, still is. So, if that’s all you know of this wonderfully savory cheese dip, please hear me out. The homemade stuff that I’m about to show you is incredible.
This classic dip is savory and creamy and cheese – all the things good in the world. My twist is to fold in some caramelized green onion to give the flavor such a boost that you’ll lose your mind.
For your next party, to keep in the fridge for a quick and easy snack, and even to throw in lunchboxes for a midday treat away from the house, you’ve got to try it.
The hardest part? Deciding what vehicle to get the dip from the bowl to your mouth.
pimento cheese ingredients
All of the ingredients in this easy Pimento Cheese recipe are super easy to find. The others come right out of the pantry. Here’s everything you’ll need to make it:
- White Cheddar Cheese
- Cream Cheese
- Pimentos
- Green Onions
- Mayonnaise
- Worcestershire Sauce
- Granulated Garlic
- Granulated Onion
- Smoked Paprika
- Kosher Salt
- Fresh Ground Pepper
how to make pimento cheese
the green onions
You do not have to use the green onions in this recipe, but you should. The caramelized green onions send this Pimento Cheese over the top with that slightly smokey, savory flavor. It really is incredible.
All I do is throw the green onions into a hot skillet with a little drizzle of avocado oil. Let them hang out just a few minutes or until they develop a nice, deep golden brown color.
Let them cool just a bit and dice them up to add to the Pimento Cheese mix. This step makes a world of difference so I do hope you’ll try it!
the cheese
Something else we do need to discuss is the cheese – an obviously vital part of this recipe. I’ve said it once, and I’ll say it a thousand times, SHRED YOUR OWN CHEESE. Do not use the pre-shredded stuff, especially for this recipe. The anti-clumping agents will not give you a good end result.
Shredding your own cheese isn’t hard, especially with the right gadget. Use a classic standing cheese grater or a food processor. Or, and I’m gonna leave this right here, see that cheese grater just below? I just got one. It’s amazing. I don’t know why I’ve waited so long to get one, but my goodness. Moral of the story: Get one.
making the pimento cheese
Now, let’s get to the good stuff. This next part is up to you, but I like to pulse my Pimento Cheese in a food processor. I put all of the ingredients into the food processor except for about 4 ounces of the shredded cheddar. Pulse the mixture a few times until you reach your achieved consistency. Then, fold in the remaining shredded cheddar. That’s it!
You can also mix this all by hand as well. If you like it smooth, make it smooth. You like it chunky? Make it chunky. The world is your oyster.
recipe frequently asked questions
For the most part, pimento cheese is served cold with crackers, crostini, or crudité. However, hot pimento cheese makes an incredible grilled cheese sandwich or burger condiment. You can’t go wrong with temperature.
Pimento Cheese is classically served as a dip with crackers, chips, veggies, etc. However, spread it on toast, as a French Fry
dip, and a welcome addition to your next charcuterie board. You can also slather this in a warm flour tortilla for an out of this world snack. We all know how I feel about a good flour tortilla situation!
Pimentos are a small, sweet variety of cherry pepper. For the purposes of this recipe, we are using jarred pimentos and those are readily available and extremely easy to find. Even my small town grocery store has them.
Pimento Cheese is safe for up to 4 days if kept in an airtight container and refrigerated. It actually tastes better the next day. If you decide not to add the green onions, Pimento Cheese can last about 7 days in the fridge.
other reader favorite recipes
shop kitchen essentials here
Pimento Cheese
Ingredients
- 4-5 green onions
- avocado oil
- 12 oz sharp white cheddar cheese, grated
- 8 oz cream cheese, softened
- 4 oz pimentos, drained
- ⅓ cup mayonnaise
- 2 tsp Worcestershire sauce
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp smoked paprika
- kosher salt and fresh ground pepper, to taste
Instructions
- In a skillet on medium-high heat, sauté the green onions in a little bit of avocado oil until they develop a deep, golden brown color. Remove them from the heat, let cool, and dice. Throw these into a food processor.
- Add all of the remaining ingredients to the bowl of the food processor except for 4 ounces of the shredded cheese.
- Pulse until you achieve your desired consistency. Fold in the remaining cheese.
- Serve and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Pimento Cheese recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
other great recipes
If you guys make this Pimento Cheese, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Leave a Reply