Homemade Pimento Cheese Spread

By Christie Vanover | Published September 7, 2019 | Last Updated December 30, 2022

What is pimento cheese?

I fell in love with pimento cheese when I lived in Jackson, Mississippi. The first time I had it smeared on a French roll and toasted with slices of fresh tomatoes, I was hooked.

It’s a blend of simple ingredients, including cheeses, mayo and spices with pimento peppers folded in. 

Pimento peppers are mild red peppers also referred to as cherry peppers. They’re popular in Spanish cuisine. But here in the U.S., we found a way to Americanize them by stirring them into cheese dip. 

The history of pimento cheese

Through my research, the earliest reference to pimento cheese that I could find was a suggested menu for a Catholic Lenten Luncheon from Harper’s Bazaar out of New York in 1905. The menu included oyster bouillon, chicken chartreuse and a chicory and violet salad.

The preparation instructions said to mix strips of cream cheese with the chopped pimentos.

A year later, the Detroit Free Press published an article from Harper’s Bazaar for a pimento and cheese salad recipe that called for layering cream cheese slices and roasted pimento on a bed of lettuce with French dressing.

Then, in 1908, the Evening Herald out of Fall River, Massachusetts, shared details about a gathering of the Daughters of the American Revolution. Their menu included potato salad, stuffed eggs and pimento cheese and lettuce sandwiches.

I was fascinated to see the historic references generated from Northern states. Be that as it may, today pimento cheese is known as the caviar of the South.

It’s still layered between crustless white bread to make petite luncheon sandwiches. But it’s also great at a tailgate party with celery sticks and crackers.

• Cheddar and Pepper Jack Cheese: For the best texture, buy an 8-ounce block of each cheese and freshly shred it with a box grater or food processor. You can use mild, medium or sharp cheddar.
• Cream Cheese: You’ll need one 8-ounce package. Let it sit at room temperature to soften. It will make mixing everything easier.
• Mayonnaise: If you want to make true Southern style pimento cheese, look for Duke’s mayonnaise. If you can’t find it, Heinz, Best Foods or Hellman’s will do.
• Pimento Peppers: You’ll find these in a small jar in your grocery store. They’re usually near the pickles and olives, but sometimes they’re on the top shelf with the canned vegetables.
• Seasonings: For a fantastic base, I use a blend of granulated garlic, granulated onion, kosher salt, black pepper and either Cajun seasoning or cayenne pepper.

1. STEP ONE: Start by freshly grating the cheddar and pepper jack cheeses. You can use a box grater or food processor.

You could use pre-grated cheese, but the results won’t be as creamy, because pre-grated cheese is packaged with anti-caking ingredients to prevent it from sticking together.

2. STEP TWO: Using a stand mixer with a paddle attachment, mix together the cream cheese, mayonnaise and seasonings, until smooth.

3. STEP THREE: Mix in shredded cheddar and pepper jack cheeses. Start with the mixer on low and then increase the speed, so the cheeses are well blended together.

4. STEP FOUR: Drain most of the liquid from the jar of pimentos. Using a rubber spatula, gently fold in the peppers. Give it a taste and adjust the seasonings to your liking. The flavors will start to come together more as it chills.

How to serve pimento cheese

There are so many different ways to use pimento cheese. It can be served as a dip, smeared on white bread or melted into a grilled cheese sandwich or quesadilla.

If you go the quesadilla route, I recommend trying it with corn tortillas. It’s my favorite way to eat it, and it’s super addictive.

If you want to make little tea sandwiches, spread 3-4 tablespoons of pimento cheese between two slices of white bread. Remove the crusts and cut into four pieces.

Storage

You can serve pimento cheese right away, or you can store it in an airtight container in the refrigerator for up to a week.

This pimento cheese recipe can be frozen for a few months, but I prefer not to, because it loses it’s creaminess and some of its vibrant flavor.