Pimento Cheese is one of those old-fashioned recipes that you need to try immediately if you have not. It's creamy, tangy, 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!
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And, if you're looking for more fantastic dip ideas, you've come to the right spot! Try my Whipped Ricotta Dip, Queso Fundido, or my Buffalo Chicken Dip!
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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.
Pimento cheese is a well-loved and well-known Southern cheese and pimento pepper dip. Also known as “pâté du Sud,” or Southern pâté, 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.
What You'll Need
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 - My favorite for pimento cheese. The flavor is fantastic.
Cream Cheese and Mayonnaise- For the creamy, spreadable, scoopable component.
Pimentos - For color and a hit of sweetness.
Green Onions - Caramelized and added to this dip. It's a game changer.
Worcestershire Sauce - For the umami and savory notes. I love it here.
Granulated Garlic, Granulated Onion, Smoked Paprika, Kosher Salt, Fresh Ground Pepper - The seasoning lineup. Basic, but mighty.
Mayonnaise: A Love Letter
This may sound dumb, but the type of mayonnaise you use for this will make a huge difference. There is good mayo and bad mayo. I get why some people say they don't like it. The bad stuff is badddddd.
My preferred brand is Duke's. Now and forever. I'm not sponsored, although I wish I was. The flavor is perfect. It's not too heavy or too creamy and it has a wonderful lemony flavor. This is the only brand I will use.
I'm also gonna say something controversial here, now. I despise avocado mayo. I think it's gross. I've tried them all and I think they are all bad. I want to like it, but I just can't. I know it's better for you, but this is a pick your battles thing, and I go with the mayo that tastes good.
How To Make It
I'll let you in on a little secret. This pimento cheese recipe comes together so quick, there is little instruction needed. I'll give you a brief rundown of the festivities here, but the specifics will live in the recipe card below. All you have to do is:
- Sauté the green onions.
- Add everything except the shredded cheese to a food processor and bzzzzzzz it up.
- Fold in the shredded cheese.
- Try not to eat it all before guests arrive.
I told ya it was easy!
A Word About Shredding Cheese: A PSA
I cannot impress upon you the importance of shredding cheese yourself. If I find out you used preshredded stuff in a bag on a recipe like that, a piece of my soul will die.
That abomination in a bag is coated with anti-caking agents and isn't fit for consumption in my most humble opinion. It will not make a good pimento cheese dip either. Then flavors will be muted, and for a simple recipe like this, that cannot stand.
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 rotary 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.
Buy Now → Substitutions and Variations
- Make it spicy! Sauté some jalapeño with the green onion, throw in some chili flakes, or even a bit of sriracha to kick it up a little!
- Have fun with the cheese! If you don't have white cheddar, feel free to use something like a Monterey Jack or Pepper Jack for a kick. As long as you shred it yourself, you have a lot of options!
- The consistency is up to you. If you like it smooth, make it smooth. You like it chunky? Make it chunky. The world is your oyster.
Frequently Asked Questions
Do you serve pimento cheese hot or cold?
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.
What are pimentos?
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. They are not spicy in the least.
Do I have to sauté the green onions?
You do not, but you should. Sure, you can throw them in there raw, but letting them get caramelized add a layer of flavor that is so good. Take the 5-10 minutes to do this and you can thank me later!
Serving Ideas
Pimento Cheese is classically served as a dip with crackers, chips, veggies, etc. It's also very popular on tea sandwiches for things like baby and wedding showers. However, spread it on toast, use it as a French Fry dip, and a welcome addition to your next charcuterie board. Grilled pimento cheese sandwich?! Yes, please!
You can also slather this in a warm tortilla for an out of this world snack. We all know how I feel about a good flour tortilla situation!
Storage Instructions
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.
Recipe
Pimento Cheese Recipe
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 teaspoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon 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
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!
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
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Bernard Kraft says
We love this recipe and have made it several times now! Have also used it to make grilled cheeses! My kids love it.