Homemade Pimento Cheese Recipe

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This Homemade Pimento Cheese recipe is easy to make and stays good for at least a week. Use it as a cracker spread, dip, or sandwich filling. Your family and guests will love it!

If you’ve been turned off by store-bought Pimento Cheese spread, you’re in for a real treat with this homemade version. These flavors are lively, not fake. It has a creamy texture that is dotted with bits of sharp cheddar and bites of pimento. In short, it’s nothing like the gloppy stuff that comes in plastic tubs from the store.

Once you’ve tried this easy recipe, you’ll be hooked!

Homemade Pimento Cheese Recipe

Homemade Pimento Cheese - An easy dip that makes a perfect football food appetizer

Low-Carb, Gluten-Free, and Keto-Friendly

Homemade Pimento Cheese is so versatile. It’s excellent on healthy celery sticks, so you can feel a bit better about the fact that you’re snacking on a mixture of cheddar, cream cheese, and mayonnaise.

On the other hand, if you’re eating low-carb, following the keto diet, or avoiding gluten, this will become your new favorite dip or spread!

Serving Ideas

Your imagination is the limit when it comes to serving this easy homemade pimento cheese recipe.

  • Try it spread on crackers — it’s great with my Homemade Wheat Thins!
  • You can use it as a dip for veggies, a filling for omelets, or a bagel topping, too.
  • Tired of deviled eggs? Replace the yolks with a dollop of this Homemade Pimento Cheese.
  • Use it to make pimento cheese sandwiches, or get fancy and turn them into grilled cheese. You’ll lick the plate.

Orange or White Cheddar?

Most homemade pimento cheese recipes call for a mixture of white and orange cheddar. I’ll let you in on a secret: orange and white cheddar cheese are the same things

Orange cheddar cheese is merely white cheddar cheese with annatto added as a coloring agent. Then they charge more.

Roast Your Own Peppers — or Not

When red bell peppers are in season, I’ll roast them myself.  It’s easy to do, and you can make them while cooking something else at the same temperature.

If you want to roast your own red peppers, I’ll start with that recipe then share my homemade pimento cheese recipe with you. Tinker with it as you will — that’s what makes Homemade Pimento Cheese so individual: everyone prefers a different flavor profile.

How to Roast Red Peppers

1. Wash and dry the peppers, leaving the stems intact.
2. Put them on a baking sheet in a 450° F / 230° C / gas mark 8 oven. Turn every 15 minutes.
3. When the skin has blackened all over, remove the peppers and immediately put them in a bowl with a tight-fitting lid. Let them cool — about 15 minutes — and the steam will loosen the skin.
4. Slip the skin off, pull out the stem, remove the seeds and slice what’s left.

Storage

Store Homemade Pimento Cheese in an air-tight container in the refrigerator. It lasts at least a week, but your family will probably devour it long before then.

Due to the mayonnaise, it does not freeze well and should not be left at room temperature for more than two hours.

Homemade Pimento Cheese - A classic with celery sticks
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4.87 from 15 votes

Homemade Pimento Cheese

A classic Southern recipe that's perfect on crackers, piped into celery sticks, tucked into omelets or used to make grilled cheese sandwiches. 
Course Appetizer
Cuisine American
Keyword cheese, dip, easy, gluten-free, keto, low-carb, no-cook, party food, spread
Prep Time 5 mins
Chilling Time 20 mins
Total Time 25 mins
Makes 2 cups
Calories 94kcal
Created by Katie Berry

Equipment

  • Food Processor (optional)

Ingredients

  • 4 ounces cream cheese - softened
  • ½ cup mayonnaise - NOT Miracle Whip!
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon hot sauce - optional
  • 16 ounces sharp cheddar cheese - freshly grated
  • 4 ounces pimentos - diced

Instructions

  • In the bowl of a food processor, blend the cream cheese until fluffy. Add mayonnaise, cayenne pepper, garlic powder, onion powder, and hot sauce (if using).
  • Stir in the cheese and pimentos by hand then transfer to a serving bowl.
  • Chill 20 minutes to allow flavors to meld.

Notes

Store in an air-tight container in the refrigerator for up to a week.

Nutrition

Serving: 2tbsp | Calories: 94kcal | Carbohydrates: 0.6g | Protein: 3.8g | Fat: 8.5g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 123mg | Potassium: 24mg | Sugar: 0.5g

Comment Policy

Comments are moderated. It may take up to 72 hours for moderated comments to appear. I welcome and encourage questions and discussion. However, I will not approve comments that are off-topic, repetitive, or contain hateful or threatening language, advertising or spam. Comments asking for information already covered in the article will not be approved.

Comments may be removed in the future if the information they contain or seek becomes outdated or gets incorporated within the article itself.

58 Comments

  1. I’d love to buy your cookbook but I’m not a kindle user. Is it available in hard copy? I looked but can’t find it. Thank you, Michele

    1. Katie Berry says:

      At some point I’ll have a paperback out, but it’s going to be a while. My husband is going in for another brain surgery this week, and I’ll be busy caring for him afterward. Maybe a month or so.

  2. Come on. That disgusting cockroach graphic has to show up even on a recipe page? I understand that it’s probably a recent post of yours, but that graphic doesn’t need to be there, even on the actual post. It’s awful.

    1. Katie Berry says:

      Would you like cheese with your whine?

    2. 5 stars
      HAHA I love you and will check out more of your things just because of this reply 🙂

      Keep Strong
      and
      Cheese On

      Kevin 🙂

    3. Katie Berry says:

      Thanks, Kevin. 🙂

    4. 5 stars
      If this is how you treat your readers….I’m bookmarking this page and will check regularly.

      Great recipe, I’ll be making it as soon as the peppers are done roasting.

      THANKS!

    5. Katie Berry says:

      LOL. I don’t think I’d ever seen that person comment before or since. Enjoy the Homemade Pimento Cheese!

    6. 5 stars
      WTHay?

    7. Katie Berry says:

      LOL There used to be a picture of a cockroach on my sidebar that linked to my entry about DIY Roach Killer. Apparently, it deeply disturbed Chris.

  3. This is my go-to recipe for Pimento Cheese. The. Best. Nom!

    1. Katie Berry says:

      I’m so glad you like it, Margi! I’m roasting extra red peppers on the grill tonight so I can make a big batch of this. Been craving it for days!

    2. I’ve been craving it for weeks, myself. Thank you for the deliciousness. 🙂

  4. Allyn Ritz says:

    Hi Katie B – I’m enjoying your pimento cheese recipe. I roast my peppers on a burner on my stove using tongs. I’ve been doing it for years with Anaheim chiles. My only addition to your recipe is 1/4 tsp of cayenne for a little kick.

    Thanks for the recipe!

    1. Katie Berry says:

      Thanks, Allyn. I do have 1/4 tsp. cayenne in there. I like a bit of kick, too!

    2. Yep the cayenne pepper IS listed right in the recipe!!!

  5. Why do you specify not to use miracle whip? I don’t really care for mayo and generally always substitute miracle whip…

    1. Katie Berry says:

      Miracle Whip is much sweeter than mayo, so it will dramatically change the flavor of this recipe. Of course, you should definitely use anything you prefer then adjust the rest to suit your tastes.

  6. Hi Katie,
    About freezing for later: would freezing the cheese and pimento mixture leaving out the mayo and the cream cheese and adding them in later work? So glad to have found your recipe for pimento cheese, an old southern favorite of mine, but I always have more left over than the two of us can finish before it goes bad. Thanks so much.

    1. Katie Berry says:

      That sounds like it would work, Carol. Plus, doing it your way, you could make a huge bag of it to keep in the freezer to combine with mayo and cream cheese so you can have pimento cheese any time you like!

    2. You can always 1/2 the recipe if it’s too much ??‍♀️

    3. Katie Berry says:

      True.

  7. Ken (The Great) says:

    5 stars
    Thanks for this. I have been looking for a good recipe for some time. I hope all is well.

    1. Katie Berry says:

      Thank you. I hope you enjoy it!

  8. Miz Helen says:

    5 stars
    We love Pimento Cheese and this is a great recipe! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    1. Katie Berry says:

      Thank you for hosting!

  9. Thanks for the recipe. I think I’m going to make this using a bag of preshredded cheese blend I have on hand.

    1. Katie Berry says:

      That works! Enjoy. 🙂

    2. Cooking in the south says:

      I have found the pre-shredded cheese does not blend as well. It is coated w/ cornstarch to keep it from sticking together in the bag and therefore does not soften and enable the flavors to blend. Grate your own. It’s worth the effort for the improved outcome! Years of experience in making pimento cheese!

  10. I’ve never actually tried pimento cheese before, but it looks really delicious! I love cheese and I am a big fan of incorporating more veggies in my diet, particularly raw veggies. I’ll definitely be trying this!

    1. Katie Berry says:

      It’s addictive. Don’t say I didn’t warn you. 🙂

  11. 5 stars
    I was just thinking about making something like this, and didn’t know how. Your post came at just the right time. Pinning it to try! 🙂

    1. Katie Berry says:

      It’s so good and SO easy! Thank you for Pinning it. 🙂

  12. Katie Berry says:

    Thank you for hosting!

  13. 5 stars
    WOW!

    This tastes better than it read.

    Color me impressed!

    1. Katie Berry says:

      I’m glad you liked it, Shane.

  14. 5 stars
    I made the pimento cheese and then used it as my stuffing for mini bell poppers. Nothing remotely healthy about it but they tasted sinfully delicious! I imagine the cheese is just as good on a stick of celery but sometimes a person has to indulge. Definitely becoming a staple in my recipe box.

    1. Katie Berry says:

      Oh my gosh, that sounds delicious!

  15. 5 stars
    This is the best pimento cheese recipe I’ve ever tried!! LOVE it as does everyone else I make it for!!

    1. Katie Berry says:

      I’m so glad you like it!

  16. 5 stars
    I used to eat this stuff regularly as a kid, then moved to the north and was never able to find it anywhere. I would always buy a bunch at the small town grocery store and bring it home with me when traveling to see my folks. I just recently found a store near me (19 years later) that now carries it, and I don’t know why, but I still get a regular craving for Pimento Cheese. It’s just weird. I’m intrigued with your recipe and will try this very soon. Thanks a million!

    1. Katie Berry says:

      It’s definitely hard to find it up north. Hope you enjoy my recipe as much as we do!

  17. 5 stars
    I love pimiento cheese, but my hubby isn’t a fan. Foolish man! How long do you think it would keep? I’m going to cut it in half, but just wondering.

    1. Katie Berry says:

      I’ve had no problem keeping it fresh for almost a week. Just be sure to store it in an air-tight container toward the back of the refrigerator.

  18. Marva Handy says:

    5 stars
    O H MY GOSH , I HAVE BEEN MAKING THIS EVERY WEEK . Aways some summer time get together to bring with much appreciation from the guest . Got some in refrigerator for a pre reunion party at 3pm .Thanks for sharing and making me look like a cooking channel CHEF. LOL

    1. Katie Berry says:

      Hi Marva,
      I’m so glad you enjoy it!

  19. If I wanted to add minced jalapeños, should I eliminate the cayenne powder ? Thanks !!

    1. Katie Berry says:

      Hi Jim,
      I guess it all depends on how spicy you like your Pimento Cheese! I’d probably leave out the cayenne, but that’s just my personal taste.

  20. 4 stars
    I am making this for the first time. I put in 2 cups of the sharp cheddar cheese and the consistency. Is it 2 cups or 4 cups? If you look at preshredded cheese, 8 oz. equals 2 cups, so 16 oz. would be 4 cups.

    1. Katie Berry says:

      Hi Terry,
      The recipe states 16 ounces of cheddar which is then grated. If you’re using pre-shredded cheese, then you’d use 16 ounces of pre-shredded. Sixteen ounces may or may not fit into 4 dry measuring cups — it all depends on how finely it’s shredded and how tightly one packs it — which is why the recipe specifically lists the cheese by weight.

      But, hey, if you like the consistency with how you’ve done it, then stick with that. 🙂

  21. 4 stars
    My previous post should say the consistency looks good.

  22. Omgosh! I just made those because I tried pimento cheese again at a local bbq restaurant and they made there’s very spicy. It was delicious but too spicy for me. So I found this recipe and I catered the spicy to my taste buds and it’s absolutely perfect. Just had a yellow pepper with a few scoops of pimento cheese! This is going to be my go to dip as I eat a lot of veggies daily.

    1. Katie Berry says:

      I’m so glad you liked it, Jade!

  23. 5 stars
    Thanks for this awesome recipe! I am so glad that I found it! I have made it about 5-6 times and everyone always loves it! I laughed out loud at your response to that Chris guy.. you rock!

    1. Katie Berry says:

      I’m so glad you like it — and my comment. LOL

  24. Would you believe that there are actually people who do NOT love pimento cheese? I know! How is that possible? They have deficient taste buds! Great recipe!

  25. I love pimento cheese but like many I have a strong garlic/onion allergy. What do you suggest for substitutes. I try but cooking doesn’t come naturally for me. If one can mess up a recipe it is me. I need help!

    1. Katie Berry says:

      I’m not a doctor, so I’m reluctant to give advice concerning allergies. Since you’ve mentioned having strong allergies, I think you should consult with your doctor or allergist about acceptable substitutions.

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