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
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!
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.
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
- Food Processor (optional)
- 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
- 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.