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Homemade Southern Pimento Cheese Recipe photo

Southern Pimento Cheese Recipe

This Southern Pimento Cheese is creamy, cheesy, and bursting with flavor! Perfect for picnics or parties, it's a must-try!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Pimento Cheese:
  • 8 ounces sharp cheddar cheese shredded
  • 8 ounces mild cheddar cheese shredded
  • 8 ounces cream cheese softened
  • 1 cup diced pimentos
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons mayonnaise (optional)

Equipment

  • Mixing bowl
  • Hand mixer or spatula
  • Measuring cups and spoons
  • Storage Container

Method
 

Instructions:
  1. Step 1: Gather Your Ingredients. Start by gathering all your ingredients. Make sure your cream cheese is softened for easier mixing.
  2. Step 2: Combine the Cheeses. In a large mixing bowl, combine the shredded sharp cheddar, shredded mild cheddar, and softened cream cheese. Mix until well combined. A hand mixer works wonderfully here, but a spatula can do the trick if you prefer a good workout!
  3. Step 3: Add the Pimentos and Seasonings. Fold in the diced pimentos, kosher salt, and ground black pepper. Ensure everything is evenly distributed for the best flavor.
  4. Step 4: Adjust Creaminess. If you like a creamier texture, add 2-3 tablespoons of mayonnaise. Mix until fully incorporated. Taste, and adjust seasoning as necessary.
  5. Step 5: Chill. Transfer your pimento cheese to a storage container and refrigerate for at least an hour. This allows the flavors to meld beautifully.
  6. Step 6: Serve and Enjoy. When ready to serve, scoop the pimento cheese into a bowl and enjoy with your favorite crackers, toasted bread, or fresh veggies.

Notes

  • Store in an airtight container in the fridge for up to one week.
  • Feel free to experiment with different types of cheese for unique flavors.
  • For a spicy kick, add chopped jalapeños or a splash of hot sauce.