Creamy Pimento Cheese
This creamy pimento cheese recipe may just be the easiest pimento cheese you’ll ever make. It’s savory, cheesy, full of pimento peppers, and ready in about 10 minutes.
Pimento cheese is a go-to snack in a lot of households, ours included! It’s creamy, easy to share, and works as a dip, sandwich spread, or quick appetizer for holidays, picnics, cookouts, and game days.
The hardest part is remembering to soften the cream cheese before you start. Once that’s ready, the whole thing comes together in one bowl with a hand mixer and a spoon.
Kim’s Tip for the Best Creamy Pimento Cheese
Make sure the cream cheese is soft, but not melted. It should feel squishy when you press it with a spoon.
If the cream cheese is too cold, it won’t mix as smoothly, and you’ll end up fighting little chunks throughout the spread. Letting it soften first gives the pimento cheese that creamy texture without much effort.
I also like to beat the cream cheese, mayonnaise, garlic powder, and onion powder together before adding the shredded cheddar and pimentos. That gives you a smooth base, then the cheddar and pimentos can be folded in without getting overmixed.
Wait to add the salt and pepper until everything is mixed. Cheddar, mayo, and jarred pimentos can all vary a little, so tasting at the end keeps the seasoning where you want it.
If you’re putting together an appetizer spread, don’t miss our homemade pub cheese spread, jalapeño cheese ball, Italian sausage dip, and fried cheese curds. This pimento cheese also makes a really good pimento cheese sandwich which is one of my favorite ways to use.
How to Make Creamy Pimento Cheese
Soften the cream cheese: Let the cream cheese sit at room temperature until it’s easy to press with a spoon. It doesn’t need to be melted, just soft enough to blend smoothly.
Mix the base ingredients: Add the softened cream cheese, mayonnaise, garlic powder, and onion powder to a large mixing bowl. Use an electric mixer on medium speed until the mixture looks smooth and creamy.
Add the cheddar and pimentos: Stir in the shredded cheddar cheese and drained pimentos with a sturdy spatula or wooden spoon. Mix until the cheddar and pimentos are evenly spread through the cream cheese mixture.
Taste and serve: Taste the pimento cheese, then add salt and pepper as needed. Serve it right away with crackers, toasted baguette slices, celery sticks, or carrot sticks, or chill it until you’re ready to serve.
Ingredients
- 8 ounces block-style cream cheese, softened
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 ounces sharp cheddar cheese, shredded off the block, about 2 cups
- 4 ounces jarred pimentos, drained
- Salt and pepper, to taste
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Instructions
- Place the cream cheese, mayonnaise, garlic powder, and onion powder into a large mixing bowl. Use an electric mixer to beat on medium speed until creamy and smooth.8 ounces block-style cream cheese¼ cup mayonnaise¼ teaspoon garlic powder¼ teaspoon onion powder
- Add the cheddar cheese and pimentos, and use a spatula or spoon to stir until combined.8 ounces sharp cheddar cheese4 ounces jarred pimentos
- Taste, then add salt and pepper as needed.Salt and pepper
- Serve with crackers, toasted baguette slices, celery sticks, or carrot sticks.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2 ounces. Actual calories will vary.
- Pimento cheese firms up once refrigerated. Let it sit at room temperature for a few minutes before serving if you want it softer and easier to spread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. We do not recommend freezing this recipe.
- For a little heat, stir in diced jalapeños or green chiles. For more pimento flavor, add extra drained pimentos. For a smoky flavor, replace part of the cheddar with smoked gouda. Extra cheese will make the spread thicker.