Pimento cheese is a creamy, tangy Southern spread made with sharp cheddar, mayonnaise, and diced pimentos, and rarely survives past the first round of crackers. The secret to our version is using both raw and pickled jalapeños. Raw ones bring the heat. Pickled ones bring the tang. Together, they bring a balance of acid and heat. Mix it up the day before, and it’s ready to go for game day, a potluck, or the best grilled cheese.
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Key Ingredients and Substitutions
The complete ingredient list and measurements are listed in the printable recipe below.
- Extra Sharp Cheddar Cheese is the traditional cheese used for pimento cheese. It is usually aged 18-24 months, producing an assertive flavor. You can substitute a medium- or mild-cheddar, but you won’t get the flavor you’d expect from pimento cheese.
- Pimento and Jalapeño Peppers are required ingredients…without them, it wouldn’t be jalapeño pimento cheese. The jarred diced pimentos work great, but you can substitute roasted red peppers for additional smoky flavor. We used a combo of raw and pickled diced jalapeños to balance heat, acid, and crunch.
- Whipped Cream Cheese is easier to mix than a block and keeps the texture lighter instead of dense. If you only have block cream cheese, soften it well before adding. It just takes more stirring to get smooth.
- Mayonnaise adds flavor and creaminess. Most recipes recommend Duke’s, but I say to use whatever brand you like.
Recipe Tips and Notes
- Don’t use pre-shredded cheese. Store-bought shredded cheese contains additives like potato starch to prevent clumping, and it doesn’t taste as good.
- Chill before serving. Give it at least 2 hours so the flavors have time to meld together.
- Serve it your way. Crackers are the obvious choice, but it’s also good with fresh veggies, tea sandwiches, grilled cheese, a topping for our hot honey chicken sliders, or a stand-in for the cheese on a burger.
Frequently Asked Questions
More Recipes to Try
Looking for more recipes to serve with crackers and veggies?
- Crab Artichoke Spinach Dip – Spinach, artichoke hearts, lump crab meat, and three kinds of cheese, baked until golden.
- Tzatziki Sauce Made with Greek Yogurt – Cool, creamy, and loaded with garlic and fresh dill. Great with veggies, and even better with pita chips.
- Creamy Avocado Ranch Dressing – Doubles as a dip or a dressing without missing a beat.
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Jalapeño Pimento Cheese
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Equipment
- 1 Box Grater or Food Processor
- 1 Medium Bowl
Ingredients
- 4 ounces extra sharp cheddar cheese
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 ounces whipped cream cheese
- 2 ounces pimentos, diced (or diced red peppers)
- ½ cup pickled jalapeños, diced
Instructions
- Using a box grater (or food processor), grate the cheddar cheese.
- In a medium bowl, combine mayonnaise, garlic powder, and kosher salt.
- To the mayonnaise, add the whipped cream cheese, pimentos, and jalapeños and mix well.
- Add the shredded cheese and stir well until fully combined.
- Chill before serving.
Notes
