With ample seasonings and just a little kick, creamy Southern pimento cheese is great with everything from crackers or burgers to crab cakes or grits! This cheddar cheese spread also makes a great cold party appetizer dip that doesn’t require the oven.
Watch the video to make it here!
Let me relay to you a conversation I’ve had more times than I can count. It goes exactly the same way every time.
“Are you from here?”
“Yup.”
“Have you always lived here?”
“My whole life.” (or, nowadays, I might qualify that by saying I went to Arizona for college and then came back.)
“Where are your parents from?”
“Michigan.”
“Ohhhhhh.”
We’re in South Carolina, and they just can’t place my neutral accent until we have that conversation.
When my parents were newlyweds, they decided they wanted to move from Michigan to the East coast. They marked a bunch of cities on a map and took a road trip, stopping in each one to get a feel for the city.
When they got to Charleston, they knew it was the one. And I can’t blame them.
I’ve been proud to call Charleston my hometown and South Carolina my home. And I think the fact that I very easily could have not been born here, or in the South at all, makes me appreciate and embrace it all the more.
And so the South has had much more of an impact on my culinary taste and repertoire than I’ve even realized until I started this blog.
I love my sweet tea, fried chicken, grits, and okra. In my book, no other barbecue sauce can compare to South Carolina mustard-based barbecue. The blog has featured three meat and okra gumbo, and pickled okra straight from my garden.
And today, I give you Southern pimento cheese.
So what exactly is pimento cheese?
Well, it can be almost anything you want it to be.
It can be a cheese, a spread, a sandwich filling, or a dip.
You can put it on a burger with some bacon. You can mix it into your grits. You can simply spread it on crackers, like I’ve done here.
You can use it for grilled cheese sandwiches or dainty finger sandwiches. You can put some on top of crab cakes and broil it until it’s all bubbly.
And you haven’t lived until you’ve had a fried green tomato BLT with pimento cheese.
It’s great to bring to parties because it’s delicious cold and you don’t have to worry about having access to the oven. But if you wanted to serve it warm, it would be excellent too.
Basically, pimento cheese is shredded cheddar cheese with pimentos (yes, like the little red things in the middle of your green olives), seasonings, and something added to make it into a creamy spread – usually some combination of cream cheese, mayo, and sour cream.
I’ve had people ask me if you have to extract each pimento from a jar of olives, but fortunately it’s much easier than that. They sell pimentos in the same section of the store as the olives, in little four- or eight-ounce jars.
Some people use roasted red peppers, but pimentos actually begin their lives as sweeter cherry peppers rather than bell peppers, so you’re not getting exactly the same thing.
In fact, if you want to get technical about it, the pimentos you find in green olives do contain actual minced pimento, but are mixed with gelatin to make them easier to slice and stuff.
I’d say if you want to be really authentic or gourmet, you could roast your own sweet cherry peppers, but what exactly makes authentically Southern pimento cheese? Probably using the little jars of ready-sliced stuff.
Anyway, besides your pimentos, I’d use a nice sharp cheddar cheese to get the full effect.
I find that many recipes have too high a proportion of cream cheese to cheddar cheese for my taste.
In my opinion, a good Southern pimento cheese should taste mostly like the cheddar. The cream cheese and mayo should be just enough to bind the cheddar together and make it creamy, but should not dominate the flavor.
So rather than using a full block of cream cheese for two cups of cheddar, I only use half a block.
I like mine to have ample seasonings and a little kick. Mike’s number one comment across all my recipes is that “it could use a little kick” and suggests adding cayenne pepper to almost everything.
So, this recipe has a little cayenne in it, but feel free to add more to taste. Do taste it first though before adding more.
This Southern pimento cheese is an easy and delicious way to get a little taste of the South, even if you don’t live here (but it might make you wish you did!).
This recipe contains affiliate links.

Southern Pimento Cheese
Ingredients
- 2 cups shredded sharp cheddar cheese
- 4 oz jar of pimentos drained
- 4 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/2 tsp pepper blend (I use Jane's Krazy Mixed-Up Pepper)
- 1/4 tsp cayenne pepper
- 1/4 tsp Old Bay seasoning
Instructions
- Combine all ingredients and mix thoroughly.
53 Comments
David
December 26, 2016 at 12:30 amMark and I had our first pimento cheese when we visited his brother and wife in Gainesville for Christmas almost 10 years ago! Becky’s family was from the Carolinas and her Christmas tradition always included pimento cheese. It was so good – I can see why you’d want it on everything! Thanks for the recipe, Caroline, and I wish you, Mike, and your families a wonderful Christmas season!
JKS
January 8, 2017 at 4:04 amLooks delightful! But pimento is missing from the list of ingredients, along with the amount. I bookmarked through Foodgawker. Will check back and look forward to making pimento cheese for my Austrian friends!
Caroline Lindsey
January 8, 2017 at 8:55 amThanks so much for catching that! I’ve updated the recipe to include the amount of pimento. Can’t believe I missed that! I hope your Austrian friends enjoy it!
JKS
January 9, 2017 at 2:22 pmThanks for updating! I now have a nice food project for the weekend. YUM!!! 🙂
Caroline Lindsey
January 11, 2017 at 7:10 pmOh good, I’m glad you found the update! Hope you enjoyed the pimento cheese! 🙂
Alli
January 8, 2017 at 8:53 amWhat quantity pimentos? They aren’t mentioned in the recipe.
Caroline Lindsey
January 8, 2017 at 8:54 amHi Alli! Thanks so much for catching that! I’ve updated the recipe to include the amount of pimento. Can’t believe I missed that!
Kelly
January 25, 2017 at 7:46 pmFinally made this recipe tonight, and it is amazing! I love the Old Bay seasoning taste; I would have never thought to try that!
Caroline Lindsey
January 26, 2017 at 7:32 pmI’m so glad you liked it! Pimento cheese is the bomb diggity.
Barbara
January 26, 2017 at 6:17 pmLove pimento cheese. Was raised in the Midwest and pimento cheese is often served at get togethers! Will try your recipe. I’m sure it is yummy!
Caroline Lindsey
January 26, 2017 at 7:33 pmI always thought of pimento cheese as a Southern thing, I didn’t know it was popular in the Midwest as well! I hope you enjoy the recipe!
Kellie Courtney
January 30, 2017 at 2:22 pmI grew up eating pimento cheese, and my mother used to make pimento cheese toast. Spread it on white bread and stick it under the broiler and oh, my goodness! Cheesy heaven!
Caroline Lindsey
February 3, 2017 at 5:23 pmMan, Kellie, that sounds great! It’s like a grilled pimento cheese… but with a higher cheese-to-bread ratio! Yum!
Laura @ Our Next Adventure
March 20, 2017 at 4:39 pmI thought I hated pimento cheese until I went to Charleston and had the real deal. So excited to try your version!
Caroline Lindsey
April 2, 2017 at 8:48 amI hope you like it, Laura! Charleston’s certainly the right place to get the good stuff!
Samantha
April 7, 2017 at 6:50 pmLooks great! Definitely want to try this! What kind of jar are you using for it in your pretty picture? Is it a Weck? 🙂
Caroline Lindsey
April 7, 2017 at 8:10 pmThanks, Samantha! Yes, that’s a Weck jar. I think I got it at World Market! It wouldn’t quite all fit in there so, you know, I had to go ahead and eat the overflow!
Samantha
April 9, 2017 at 12:25 pmOf course you did! I would totally do the same thing. I made this last night – turned out great! I really need to get some of those jars. Seems likes I am drawn to pictures on food blogs of delicious looking concoctions in Weck jars LOL!
Nanci
October 10, 2017 at 2:36 pmOk that was my question about the jar what is a weck jar I want one!!
Caroline Lindsey
October 25, 2017 at 10:39 pmUnlike a Mason jar, which has a screw on metal lid, a Weck jar has a rubber ring, glass lid, and two little metal clips that hold the lid and rubber ring on the top. Both Mason jars and Weck jars can both be used for canning, though, although only the Mason-style jars are USDA approved (Wecks are popular in Europe).
Here’s a link (affiliate) to what appears to be a similar Weck jar to the one I used: http://amzn.to/2yTvKjD – but I got mine individually at World Market! They come in different sizes and shapes, but I love the “tulip” shape!
Theresa Loe at “Living Homegrown” prefers Mason jars for canning (https://www.livinghomegrown.com/how-weck-jars-work/) and I’m sure I would too – they seem more foolproof – but the Weck jars sure are pretty for storing jams, lemon curd, or pimento cheese in the fridge!
Nanci
October 26, 2017 at 8:01 amThank you!!
Terri
December 10, 2017 at 8:38 pmSounds wonderful, I must make this for our annual holiday wine & cheese party. Would a single recipe be enough for 15-20 people (with other appetizers) or should I double it?
Caroline Lindsey
December 10, 2017 at 10:38 pmFor that many people, I’d say double it. It just makes a couple cups’ worth, so a single batch would not be comparable to, say, the amount of dip in a casserole dish. And even if you end up with leftovers, you won’t regret it! Have fun at your party!
Dodie
January 7, 2018 at 3:36 pmDelicious! And the right seasoning really makes it special. This is the recipe I’ve been looking for!
Caroline Lindsey
January 7, 2018 at 6:28 pmGlad you liked it, Dodie! And thanks for your feedback! <3
Linda
June 17, 2018 at 2:33 pmI use green olives stuffed with pimentos.
Nice tangy flavor.
Caroline Lindsey
June 17, 2018 at 4:40 pmSounds delicious!
Anne
November 3, 2018 at 11:10 pmJust found this on pinterest are looks delicious what pimentos, not sure if can get in Australia? Thanks
Caroline Lindsey
November 4, 2018 at 1:30 pmHi Anne! Pimentos are a type of mild, sweet cherry pepper and you frequently see them as stuffings for green olives. If you can’t find a jar of pimentos by themselves in Australia you can substitute roasted piquillo peppers, or if you can’t find those, regular roasted red peppers (skin removed if there is any). Pimentos are a little sweeter than either of these but they are very similar and will still make a tasty pimento cheese!
Melissa
November 8, 2018 at 8:51 pmIs there something I can substitute for the pepper blend? Not something I have here locally and don’t want to buy a specific spice that I may not use again.
Caroline Lindsey
November 11, 2018 at 8:55 amI’d use some regular black pepper (freshly ground if possible) and maybe a touch more onion powder if you’d like!
Blakely
November 10, 2018 at 9:16 pmHow would you suggest adding jalapeños to this recipe? Thanks!
Caroline Lindsey
November 11, 2018 at 8:59 amI haven’t tried this myself but I would add roasted, seeded jalapeños or maybe some from a can (pickled or regular). I’ve seen recipes that just call for finely diced, seeded jalapeños but I wouldn’t want the texture of the pimento cheese to be interrupted by a crunchy raw pepper!
Meagan
December 3, 2018 at 9:23 pmHow long does this dip last? I’m thinking I’d like to give this as gifts in air tight jars, but want to know how far in advance I can make it!
Caroline Lindsey
December 13, 2018 at 7:12 pmI’m afraid I can’t speak to the canning possibilities of the pimento cheese! Usually when I see it available for purchase it’s in refrigerated tubs (rather than any shelf-stable form). I’d say it would be good for about a week though, if kept refrigerated! I’m not sure how long its life might be extended if you were using a suction food saver thing to suck all the air out of your containers.
Lana Eades
January 31, 2019 at 7:39 pmI recently found you recipe on Pinterest. This is a fabulous Pimento Cheese! Just the right spice and creamy. My husband loves it so much I can’t keep it in the house!
Caroline Lindsey
February 16, 2019 at 2:53 pmYay!! So glad you and your husband like the pimento cheese!
Cassi
February 21, 2019 at 8:32 pmGoodness gracious, this is delicious! Made it tonight and am having it with crackers and olives. Just couldn’t wait to try it!
Caroline Lindsey
March 7, 2019 at 6:13 pmI’m eating pimento cheese right now! It’s addictive, isn’t it? Yummm!
Ralph Garrett
June 3, 2019 at 11:21 amI have both tasted and made several variations of pimento cheese spread but this one is my favorite and the best in my opinion. It has lots of flavor, zesty taste and just darn good. Everyone wants the recipe which I tell them to go to this website. This is the tops.
Caroline Lindsey
July 2, 2019 at 7:09 pmThanks so much for sharing my site with your friends! I love how many varieties of pimento cheese are out there and I’m so glad you like this one!
Deb
July 17, 2019 at 12:51 pmMade this – needs something else
Caroline Lindsey
August 15, 2019 at 9:08 amDid you figure out what it was?
Mel
August 15, 2019 at 11:34 amI felt the same way. I added some finely chopped jalapeno, reduced the pimento a little, and mixed extra sharp white cheddar with the sharp orange cheddar. Everyone liked the additions a lot.
Caroline Lindsey
August 29, 2019 at 10:02 amJalapeño pimento cheese is a very popular variation around here! I plan to do a recipe for that at some point too!
Dawn
September 30, 2019 at 12:57 pmI made this, I spread it on a plate and topped with big lump carb, little old bay. Serve with crackers and it was a huge, huge hit. I am asked all the times to bring for party’s. Thank you
Caroline Lindsey
September 30, 2019 at 10:56 pmOh it is SO GOOD with crab! I like to broil it on top of crab cakes too! So glad you like the recipe!
Julie Harris
December 7, 2019 at 1:58 pmI made it and I loved it!
Ever since I ate pimento cheese for first time a few months ago, I was in search of a good recipe and this one is great.
I absolutely recommend it, now I don’t have to over pay it at the downtown deli any more!
Caroline Lindsey
December 19, 2019 at 11:21 amI’m so glad you loved this pimento cheese! Local deli versions are always a nice treat but it’s great to have a go-to recipe you can make at home too!
Amy Jo McCord
March 23, 2020 at 2:37 pmGreat recipe! The only thing I did was to use Miracle Whip in place of the mayo. It gives it more of a flavor like “Price’s Pimento Cheese”, which is our favorite!
Caroline Lindsey
January 12, 2021 at 11:20 amI’m so glad you liked this recipe! Thanks for your comment!
Roxanne
October 5, 2020 at 8:18 pmThis was great – a keeper!
Caroline Lindsey
January 10, 2021 at 10:40 amThanks so much! Glad you liked it!