The best homemade pimento cheese is the Southern spread that grocery-store tubs wish they could be – sharp and mild cheddar shredded by hand, folded with mayo, pimentos, and cream cheese into something rich and utterly addictive. One little step, shredding your own cheese, takes it from good to unforgettable. Serve it chilled with bell pepper strips, celery, or pork rinds and keep the napkins handy.
Down South, pimento cheese is more than just a dip; it’s a tradition. While you can find tubs of it in any grocery store, nothing compares to the rich, creamy, and utterly addictive flavor of homemade. The secret? It’s all about shredding your own cheese. That one simple step transforms this classic spread from good to unforgettably great. Get ready to create the best pimento cheese you’ve ever tasted!
Ingredients
• 8 ounces / 226 g (8 oz) sharp cheddar cheese, from a block
• 8 ounces / 226 g (8 oz) mild cheddar cheese, from a block
• 1 cup / 225 g (7.9 oz) mayonnaise
• 1 4-ounce / 113 g (4 oz) jar diced pimentos, drained
• 3 ounces / 85 g (3 oz) cream cheese, softened
• 1 tablespoon / 15 ml (0.5 fl oz) finely chopped onion
• 1 tablespoon / 15 ml (0.5 fl oz) dill relish
• ½ teaspoon / 2.5 ml (0.1 fl oz) onion powder
• ¼ teaspoon / 1.25 ml (0 fl oz) garlic powder
• ¼ teaspoon / 1.25 ml (0 fl oz) ground black pepper
Instructions
1. Using the large holes of a box grater, shred both blocks of cheddar cheese into a large mixing bowl.
2. Add the mayonnaise, drained pimentos, softened cream cheese, chopped onion, dill relish, onion powder, garlic powder, and black pepper to the bowl with the cheese. Stir with a spoon or spatula until all are thoroughly combined.
3. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled with your favorite dippers like bell peppers, celery, or pork rinds. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Nutritional Information
• is an estimate and will vary depending on the specific used.
Pro Tips
• for the Best Pimento Cheese
• Always shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that result in a gritty texture and prevent a creamy melt.
• Ensure your cream cheese is fully softened to room temperature. This is crucial for achieving a smooth, lump-free consistency when mixing.
• For a spicy kick, add a dash of your favorite hot sauce, a pinch of cayenne pepper, or some finely diced jalapeños to the mix.
• Let the pimento cheese chill for at least one hour before serving. This resting time is essential for the flavors to fully develop and meld together.
FAQ
Q: Why should I shred my own cheese for this recipe
A: Shredding cheese from a block is the secret to the best pimento cheese. Pre-shredded cheeses contain anti-caking agents that can make the texture gritty and prevent it from becoming perfectly creamy.
Q: Can I make this pimento cheese spicy
A: Absolutely. For a spicy kick, the recipe suggests adding a dash of hot sauce, a pinch of cayenne pepper, or finely diced jalapeños to the mixture.
Q: How long does homemade pimento cheese last in the fridge
A: When stored in an airtight container in the refrigerator, this homemade pimento cheese will stay fresh for up to one week.
Q: Why does my pimento cheese need to chill before serving
A: Chilling the pimento cheese for at least one hour is essential. This resting time allows all the individual flavors to meld together, resulting in a richer and more developed taste.
Pro Tips
- Shred both blocks of cheddar yourself on the large holes of a box grater – pre-shredded cheese carries anti-caking agents that make the spread gritty instead of creamy.
- Let the cream cheese soften fully to room temperature so it blends smooth with the mayonnaise and leaves no lumps in the mix.
- Refrigerate the finished spread for at least 1 hour before serving; that resting time is what lets the onion, dill relish, and spices meld into real pimento cheese flavor.
- For a spicy version, work in a dash of hot sauce, a pinch of cayenne pepper, or some finely diced jalapeños – all keep it keto-friendly.
- Keep leftovers in an airtight container in the refrigerator for up to one week; it makes a quick snack spread or a sturdy filling for lettuce wraps.
Frequently Asked Questions
Why does it matter that I shred my own cheese?
Pre-shredded cheeses are coated with anti-caking agents that keep the spread from becoming smooth and creamy. Grating from blocks is the one step that makes this recipe great.
How long does homemade pimento cheese last?
Up to one week in an airtight container in the refrigerator. The flavor actually improves after the first day as the ingredients meld.
Can I make it spicy?
Yes – a dash of hot sauce, a pinch of cayenne pepper, or finely diced jalapeños all mix in easily without affecting the keto macros.
Why does the recipe say to chill it before serving?
At least 1 hour in the fridge lets the flavors meld together. Served straight from mixing, the spread tastes fine; after chilling, it tastes like real pimento cheese.
Recipe card below.
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The Best Homemade Pimento Cheese
Ingredients
Method
- Using the large holes of a box grater, shred both blocks of cheddar cheese into a large mixing bowl.
- Add the mayonnaise, drained pimentos, softened cream cheese, chopped onion, dill relish, onion powder, garlic powder, and black pepper to the bowl with the cheese.
- Stir with a spoon or spatula until all are thoroughly combined.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled with your favorite dippers like bell peppers, celery, or pork rinds. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
- Let the pimento cheese chill for at least one hour before serving. This resting time is essential for the flavors to fully develop and meld together.
