Classic Southern Pimento Cheese Spread

Why You’ll Love This Recipe

• Classic Southern flavor: sharp cheddar, tangy pimentos, a touch of heat.
• No cooking required—ready in minutes with pantry staples.
• Perfect party spread or simple snack; great on crackers, celery, or sandwiches.
• Customizable heat and texture so it’s exactly how you like it.

Grocery List

• Produce: Yellow onion (small), celery hearts (for serving), optional chives or scallions for garnish
• Dairy: Sharp cheddar cheese block (12 oz)
• Pantry: Mayonnaise, 4 oz jar diced pimentos, hot sauce, kosher salt, black pepper, optional cayenne and Worcestershire, buttery crackers, soft white bread

Full Ingredients

Pimento Cheese

• 12 oz sharp cheddar cheese, block, well-chilled and freshly grated on large holes (about 3 generously packed cups)
• 1/2 cup mayonnaise (Duke’s style preferred)
• 1 (4 oz) jar diced pimentos, drained well; reserve 1–2 tbsp of the liquid
• 1 tbsp very finely grated yellow onion, plus its juices
• 1 tsp hot sauce (such as Crystal, Texas Pete, or Frank’s)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 tsp cayenne pepper for extra heat
• Optional: 1 tsp Worcestershire sauce for deeper savoriness
• Optional: 1–2 tbsp pimento liquid or dill pickle brine to loosen to desired texture

For Serving

• Buttery crackers
• Celery sticks
• Soft white sandwich bread, cut into triangles
• Optional garnish: thinly sliced chives or scallions, extra diced pimentos, freshly ground black pepper

Step-by-Step Instructions

Step 1: Chill and grate the cheddar

For the best texture, use a block of sharp cheddar and place it in the refrigerator until very cold (or 10 minutes in the freezer). Grate the cheese on the large holes of a box grater. Freshly grated cheddar blends more smoothly than pre-shredded, which is often coated with anti-caking agents.

Step 2: Make the flavorful mayo base

In a medium mixing bowl, stir together the mayonnaise, finely grated onion (and its juices), hot sauce, kosher salt, black pepper, and, if using, cayenne and Worcestershire. This creates a balanced, savory base that coats the cheese without overpowering it.

Step 3: Fold in the cheddar

Add the grated cheddar to the bowl. Use a spatula to fold gently until the shreds are evenly coated but still distinct. Avoid smashing the cheese—keeping some texture makes classic pimento cheese pleasantly spreadable with visible shreds.

Step 4: Add pimentos

Stir in the well-drained diced pimentos. Mix just until evenly distributed. If you like a looser, creamier spread, drizzle in 1–2 tablespoons of the reserved pimento liquid or a splash of dill pickle brine and fold to combine.

Step 5: Taste and adjust

Taste and fine-tune the seasoning. Add a pinch more salt if your cheddar is mild, a few drops more hot sauce for heat, or more pimento liquid for a softer texture. The spread should be bold, tangy, and lightly spicy with visible red pimento flecks.

Step 6: Chill briefly, then serve

For best flavor, cover and chill for 30 minutes to let the flavors marry. Serve cool (not ice-cold) with buttery crackers, crisp celery sticks, or on soft white bread for simple tea sandwiches. Garnish with a sprinkle of chives or extra pimentos if desired.

Pro Tips

• Use block cheddar, not pre-shredded, for superior melt-in-the-mouth texture.
• Grate onion on the fine holes of a grater and include the juices for subtle, even flavor.
• Drain pimentos thoroughly to avoid a watery spread; loosen later with reserved liquid as needed.
• Let it rest: 30 minutes in the fridge helps the flavors round out and meld.
• For a smoother, sandwich-friendly version, pulse the mixture 2–3 times in a food processor—do not overprocess.

Variations

• Jalapeño Pimento Cheese: Fold in 1–2 tbsp minced pickled jalapeños (or 1 roasted fresh jalapeño, peeled and minced) and a pinch of cumin.
• Smoky Twist: Use half smoked cheddar and add 1/2 tsp smoked paprika for a campfire-kissed note.
• Extra-Creamy: Blend in 2 oz softened cream cheese with the mayo base before adding cheddar.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4–5 days. For best scooping texture, remove from the fridge 10–15 minutes before serving. Not recommended for freezing (dairy can separate). You can make it up to 2 days ahead; flavor improves as it rests. Keep out of refrigeration for no more than 2 hours.

Nutrition (per serving)

Approximate for 1/4 cup (1 of 16 servings): 135 calories; 13 g fat; 5 g protein; 1 g carbohydrate; 0 g fiber; 210 mg sodium. Nutrition will vary based on brands and add-ins.