Pimento Cheese Spread

Pimento cheese spread is a Southern-style, thick and scoopable dip made by mixing shredded sharp cheddar with softened cream cheese and mayonnaise. Sweet diced pimentos and warm spices are stirred in, then chilled so the flavors meld into a creamy, spreadable texture.

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Prep Time 10

Chill time 30

Total Time 40

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

sharp cheddar cheese

2 cup sharp cheddar cheese, freshly shredded Freshly shredded for best melt and texture.

cream cheese

4 oz cream cheese, softened Soften at room temperature so it mixes smoothly.

mayonnaise

1 mayonnaise Use regular mayonnaise for classic flavor and richness.
1 mayonnaise Use regular mayonnaise for classic flavor and richness.

diced pimentos

0.25 lb diced pimentos, drained Drain well so the spread stays thick.

garlic powder

0.5 tsp garlic powder

onion powder

0.25 tsp onion powder

smoked paprika

0.25 tsp smoked paprika

cayenne pepper (optional)

0.25 tsp cayenne pepper (optional) Add for heat; omit for a milder spread.

salt

0.25 tsp Salt and black pepper to taste Adjust to taste. Black pepper is included in this line.

Equipment

1 hand mixer

Method

Make the base

In a large mixing bowl, combine the softened cream cheese and mayonnaise. Mix with a hand mixer or fork until smooth and fluffy, about 1 minute.

Add the cheddar

Add the shredded cheddar cheese and stir until fully incorporated. Mix just until the cheese disappears into the creamy base.

Fold in pimentos

Fold in the drained diced pimentos. Stir gently so the pieces stay evenly distributed.

Season

Season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine evenly and check that the flavor is balanced.

Chill to set flavors

Taste and adjust seasoning as needed. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

Serve

Serve chilled with crackers, toasted baguette slices, celery sticks, or use as a sandwich spread. Keep it cold until serving for the best scoopable texture.

Notes

Pro tip: soften the cream cheese fully so it mixes without lumps, and shred the cheddar fresh for a smoother, thicker spread. Refrigerate in a covered container for 3-4 days; freeze is not recommended because the texture can become grainy after thawing. For a lighter option, swap in reduced-fat cream cheese while keeping the cheddar amount the same.