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Meet Piquant White Cheddar Pimento Cheese, the Southern staple that decided to kick things up a notch! Creamy, tangy, and just the right amount of feisty, it’s perfect for spreading, dipping, or eating straight from the spoon when no one’s looking!
If you broil pimento cheese onto a burger, don’t forget its Southern BFF Jezebel sauce—because ketchup is so last season!
Quick Look: White Cheddar Pimento Cheese Recipe
- ⏲️ Total Time: 15 minutes, including prep
- 👨👩👧👦 Servings: 8
- 🌽 Cuisine & Heritage: Classic Southern cooking
- 🍽️ Calories: 40 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Vegetarian, Gluten Free
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: No cooking needed! Just mix in a bowl and enjoy.
- 🌶️ Flavor Profile: Delightfully creamy and cheesy with a wonderful depth of flavor.
- 🔑 Top Tip: Use cold, block cheese that you’ve grated yourself for the best texture.
- 🍷 Drink Pairings: It is best with aromatic white wines, such as a Riesling, Gewurtztraminer, Pinot Gris or Sauvignon Blanc. If you prefer beer, reach for a golden ale or a high quality lager.
- ❄️ Storage: Pimento cheese tastes better when made ahead, and will keep in the fridge for up to 3 days. Do not freeze, as its texture will turn watery when thawed.
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Featured Comment
⭐⭐⭐⭐⭐ “Everything about this dip was amazing! The smoky yet mild and creamy goodness- we ate it with some chopped veggies as a dip. Thanks for sharing this recipe!” – Tamara
Why You’ll Love This Recipe
- Simple Ingredients: Just like my classic Southern deviled eggs, you’ll love how this recipe uses basic ingredients that you already have at home.
- Ready in 15 Minutes: This recipe requires no cooking and is ready to eat in just 15 minutes!
- Versatile Ways to Enjoy: Serve it in tea sandwiches (along with egg salad sandwiches), in grilled cheese, on burgers, or as a dip with crackers.
Table of Contents
- Quick Look: White Cheddar Pimento Cheese Recipe
- Why You’ll Love This Recipe
- Pull Up a Cracker, Let’s Chat
- What Goes in This Bowl of Happiness
- Variations
- How to Stir Up the South’s Favorite Cheese
- Recipe FAQs
- Ways to Slather, Spread, and Swoon
- Expert Tips
- Spread more Love, Y’all
- Piquant White Cheddar Pimento Cheese Recipe
Pull Up a Cracker, Let’s Chat
Pimento cheese has been referred to as the “pâté of the south,” the “dip of Dixie,” and also “Carolina caviar.” However, you refer to it, it’s some good eatin’ right here folks. Nothing fancy, but it’s 100% southern. This cheese is fairly freaking amazing whipped, too! I know because I use it in the method for Classic Tomato Crostini in lieu of feta 😉
I was introduced to this stuff of dreams even before I made my move southward at a tiny bar in Frenchtown, New Jersey. But my main inspiration for this recipe is my obsession with My Three Sons Spicy White Cheddar Pimento Cheese. I’m not complaining, but the tubs are small and expensive even though they are worth every penny. I set out to recreate their flavor profile ‘in bulk’ to be able to serve it for a crowd!
What Goes in This Bowl of Happiness
Curious what you need to make this mouthwatering Southern staple? Grab these key ingredients, along with a few others, and you’ll be ready to start!
- Aged Extra Sharp White Cheddar: For this recipe, I like to swap yellow cheddar with sharp, aged white cheddar, although both will work well. Sharp white cheddar cheese tends to be slightly firmer and more crumbly than those with less sharpness. I’m going for a block of super aged from my cheesemonger so I can grate it myself which is key.
- Cream Cheese: This is one of the key ingredients to make this Southern staple ultra creamy and smooth. Choose full-fat cream cheese that’s in a block, not in a tub.
- Mayonnaise: A touch of mayo brings extra creaminess as well. For an extra Southern touch, use a brand like Duke’s, which has a lovely hint of lemon.
- Diced Pimentos: Without these, it couldn’t be called pimento cheese! If you can’t find canned/jarred pimentos at your grocery store, use finely chopped roasted red peppers for a similar flavor. Use any leftover pimentos in loaded German potato bake.
See recipe card for full information on ingredients and quantities.
Variations
- For a zestier flavor, consider adding a tablespoon-ish of the liquid from the jarred diced pimentos or sliced fresh chives.
- For extra heat, replace half the cheddars with grated Pepper Jack, or add some diced fresh jalapeño.
- For a luxe spinoff, I also seriously enjoy a batch of my Southern Deviled Eggs with Pimento Cheese mixed right into the filling. I stir it until it’s very smooth, which makes the eggs entirely silky and ridiculously delicious. I go out of my way to make this southern staple as tangy and sharp as I absolutely can!
How to Stir Up the South’s Favorite Cheese
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Place Ingredients in a Bowl
Scatter the grated cheddar cheese evenly in a large mixing bowl, then scatter the cream cheese, diced pimentos, mayo, and cayenne pepper on top.
2
Mash & Chill
Use the tines of a fork to mash the ingredients well and to give the mixture a smooth and creamy texture. Cover and chill if you’re making this ahead.
3
Serve & Enjoy
Serve the pimento cheese in tea sandwiches, on burgers, or with Ritz or saltine crackers. Enjoy it with a glass of aromatic white wine or light/golden beer for a wonderful treat!
Recipe FAQs
Pimento Cheese or cheddar and pimento spread as it’s sometimes referred to, is a southern spread or sandwich relish made with cheese, pimentos, and mayonnaise. Everything imaginable is done with pimento cheese. I adore recipes with a mix of aged white cheddar and aged yellow cheddar cheese, so this is a saver.
Pimento Cheese tastes like the many ingredients that go into it like tangy mayo, zippy pimentos, and cheddar cheese of course. But it’s not all of those things alone, rather together. And those flavors become vivid given time to meld. What results is intense and creamy and party-ready.
If you have never had Pimento Cheese, then you have no way of knowing what you’re missing. For those of you who have had Pimento Cheese, YOU know how incredibly good this stuff really is! And today’s method for Piquant White Cheddar Pimento Cheese is all the more flavorful, enhanced by the addition of cayenne.
Absolutely. I like to assemble and then refrigerate to allow the flavors time to mingle, as they just keep getting better.
If you’re serving say poolside and have a few of the quilted 4 ounce canning jars, I love stuffing them full of Piquant White Cheddar Pimento Cheese and handing one to each person along with a spreader and a bag of crackers for ‘self service!’
Made ahead, Piquant White Cheddar Pimento Cheese may be stored in the fridge for up to 3 days. Use an airtight container. I recommend giving it a good stir before serving.
Ways to Slather, Spread, and Swoon
Serve a little of this crowd favorite as an easy appetizer at your Friday night back porch bash; it’s the life of the party! Cut off the crusts of white bread and lather it on pieces of bread to make it into a fancy tea sandwich. Using an ice cream scoop to plop a dollop atop a grilled beef burger is also a popular way to enjoy. Don’t even get me started on grilled cheese sandwiches made with a layer of pimento cheese…
For me, less is best. I am satisfied with my homemade gourmet pimento cheese spread on Ritz Crackers or saltines with a glass of wine in my other hand. Use up leftover pimento cheese (if there is such a thing!) in Southern pimento cheese nachos or garlic butter shrimp with pimento cheese grits.
Expert Tips
- Be sure to freshly grate the cheese yourself for this recipe. Pre-shredded cheese is coated with cellulose and won’t have the perfect creamy texture you need for pimento cheese. Also, cheese grates easiest when cold.
- Make pimento cheese a day ahead, as the flavor will improve.
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Piquant White Cheddar Pimento Cheese
Equipment
- box grater or food processor with shred/grate attachment
Ingredients
- 4 ounces aged extra sharp white cheddar cheese, chilled and freshly grated from a block
- 4 ounces aged extra sharp yellow cheddar cheese, chilled and freshly grated from a block
- ¼ cup cream cheese, softened to room temperature
- ½ cup jarred pimentos, drained (reserve liquid if using as an add-in)
- 3 tablespoons mayonnaise
- ¼-½ teaspoon cayenne pepper, adjust to taste
- Kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- In a large mixing bowl, place the white and yellow cheddars in an even layer. Scatter the cream cheese, diced pimentos, mayonnaise, and cayenne over the cheddar cheese. I do like to add a pinch of both salt and pepper but it's not required. Using the tines of a fork, mix the pimento cheese until it is smooth and spreadable, about 2 minutes.4 ounces aged extra sharp white cheddar cheese, 4 ounces aged extra sharp yellow cheddar cheese, ¼ cup cream cheese, ½ cup jarred pimentos, 3 tablespoons mayonnaise, ¼-½ teaspoon cayenne pepper, Kosher salt, freshly cracked black pepper
- Transfer the pimento cheese to a jar, plastic container or bowl, cover tightly, and store in the fridge. The flavors deepen the longer the cheese has to sit.
- Alternatively, the cheese may be served immediately. Enjoy it in grilled cheese or tea sandwiches, burgers, or as a spread with Ritz or saltine crackers.
Notes
- Be sure to freshly grate the cheese yourself for this recipe. Pre-shredded cheese is coated with cellulose and won’t have the perfect creamy texture you need for pimento cheese. Also, cheese grates easiest when cold.
- Make pimento cheese a day ahead, as the flavor will improve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Getting ready to try this recipe. I have a new love for a BLT with pimento cheese spread on it…delicious!!
Renda, do let me know how you enjoy this! Have you tried a grilled pimento cheese BLT yet? The secret’s in the sourdough bread! 🙂 Jenny
Best BLT ever…don’t think I want one ant other way!!
Renda, YAAAAAY!!! It’s just so darn good. BUT…pop a fried green tomato on there in place of your raw tomato, and drizzle Jezebel sauce on top before taking a bite. HEAVEN. If you need my recipe for the fried green tomato or the Jezebel sauce, I am all too happy to email them both to you 🙂
What a delicious variation of pimento cheese!! Great idea – Thanks for sharing at the What’s for Dinner party. Hope your week is fabulous!
I began making my own pimento cheese about a year ago and love using white cheddar. I’ve also experimented with adding finely diced pickled jalapeño and a little cumin to give it a slightly Southwestern flavor. No reason the South can’t share! Great ideas here. I’m downloading your low-country cookbook, too,
Kat, a woman after my own heart! I made a small batch of white cheddar pimento cheese this morning as a matter of fact and promptly added them to grits! Now you have me thinking jalapeño and what I could do with that, so thanks for sharing your personal spin! Let me know how you find the recipes in my eCookbook. The Syllabub is my fave! x – Jenny
Yum, yum, YUM! I love pimiento cheese. Having been born and reared in the South, I just learned a few years ago that some folks had never heard of this deliciousness. I usually buy “Palmetto Cheese,” but now you’ve inspired me to make some of my own. Thanks for the recipe!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Miss Richella, YOU have made my Thursday! Thank you so much for the kind words as well as the feature. Please, if you do make the Piquant Pimento Cheese, do let me know how you enjoy it 🙂 x-Jenny
Everything about this dip was amazing! The smoky yet mild and creamy goodness- we ate it with some chopped veggies as a dip. Thanks for sharing this recipe!
Tamara, my goodness aren’t you too kind – THANK YOU! It IS a good dip/spread/appetizer/sandwich topper and I am forever making up another batch to refill the jar in my fridge. Next time, try it as a gooey grilled cheese on some really good fresh bread – xo Jenny