Easy, Quick, Creamy Homemade Pimiento Cheese — Best Traditional, Comforting Family Favorite

Made these for a luncheon at the church. Realized my mistake of only making a small batch, people were eating these before the lunch even started. Next time I’ll be making a double or triple batch. This easy, quick, creamy homemade pimiento cheese is the kind of traditional Southern spread that disappears before you can say "more, please." It’s a comforting, cheesy crowd-pleaser that works for weeknight dinners, potlucks, and weekend cooking.

Perfect for weeknight dinner sliders, family meal snack plates, or a weekend brunch spread — this recipe is versatile, creamy, and simple to pull together in under 15 minutes. If you love make-ahead recipes that freeze well and are great for meal trains, check out this similar tip about how some cooks double recipes and keep a batch for later: make-ahead favorite that freezes well.

Background & Origin

Pimiento cheese is often called the "pâté of the South" — a humble, cheesy spread with roots in American Southern kitchens. Traditionally made with sharp cheddar and jarred pimientos, this spread gained popularity because it’s affordable, shelf-stable (in parts), and endlessly adaptable.

Why this recipe is popular:

• Quick assembly — no oven required.
• Iconic creamy texture with a slight tang from mayo and pickle brine or mustard.
• Crowd-pleasing—kids love it, grown-ups love it, and it’s a staple at community events and church luncheons.

Fun facts and kitchen science:

• Shredded cheddar packs more flavor and texture than pre-shredded (which often contains anti-caking agents).
• A dash of vinegar or pickle brine brightens the rich, fatty cheese.
• Letting it chill for 30–60 minutes helps flavors meld and thickens the spread for easier scooping.

What makes this version unique:

• A perfect balance of creaminess and texture (small curds of cheddar).
• Optional sharpness boost with a splash of Dijon.
• Easy to scale — double or triple for big crowds. If you want dinner ideas this recipe pairs with, look at other family favorites like this family-favorite dinner inspiration.

Ingredients

• 3 cups sharp cheddar cheese, freshly shredded (room temperature for best creaminess)
• 1/2 cup cream cheese, softened (for extra creaminess)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/3 cup jarred pimientos, drained and finely chopped
• 1 Tbsp finely chopped sweet pickles or 1 tsp pickle brine (optional, adds tang)
• 1 tsp Dijon mustard (optional, for depth)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and freshly ground black pepper, to taste
• 1/8–1/4 tsp cayenne pepper or smoked paprika (optional, for mild heat)
• 2–3 Tbsp chopped chives or green onions (optional, for freshness)

Notes:

• Use freshly shredded cheese when possible — it melts and blends better than pre-shredded.
• Room temperature cream cheese blends more smoothly.
• For a chunkier texture, reserve 1/2 cup of shredded cheddar to fold in at the end.

Step-by-Step Instructions

Prep time: 10 minutes
Chill time: 30–60 minutes (recommended)
Yield: About 3 cups (serves 8–12 as an appetizer)

1. Prep the cheese and mix-ins

   • Shred the cheddar cheese if not pre-shredded. Measure 3 cups and let it sit at room temperature for 10 minutes.
   • Finely chop the pimientos and chives.

2. Soften the cream cheese

   • Place the cream cheese in a large mixing bowl and beat with a hand mixer or sturdy spoon until smooth and creamy (about 1–2 minutes).

3. Combine wet ingredients

   • Add mayonnaise, Dijon mustard, pickle brine (if using), garlic powder, and onion powder to the bowl. Mix until evenly combined and smooth.

4. Add cheese and pimientos

   • Fold in the shredded cheddar and chopped pimientos. If you like a chunkier texture, reserve 1/2 cup cheddar and fold it in last so you can see little pockets of cheese.

5. Taste and adjust

   • Season with salt, pepper, and cayenne or smoked paprika to taste. Add more pickle brine or a squeeze of lemon if you want extra brightness.

6. Chill for best texture

   • Transfer to a serving bowl, cover, and refrigerate 30–60 minutes. Chilling helps the flavors marry and the spread to firm up slightly for easy scooping.

Visual cues:

• Should look creamy and slightly glossy.
• Cheese should be evenly coated in the mayo/cream cheese mixture.
• Pimiento bits add bright flecks of red throughout.

Helpful mini-tips:

• If you don’t have a mixer, a fork and some elbow grease work fine for small batches.
• Want it extra smooth? Pulse briefly in a food processor (be careful — too much processing will make it pasty).

Pro Tips & Common Mistakes

• Use freshly shredded cheese: pre-shredded cheese often has anti-caking agents that affect texture and flavor.
• Don’t skip the cream cheese: it gives that dreamy, spreadable, creamy mouthfeel.
• Taste as you go: cheddar saltiness varies, so season at the end.
• Overprocessing in a food processor can make the spread gummy — pulse lightly or mix by hand.
• If your pimiento cheese is too thick: stir in 1–2 teaspoons of milk or pickle brine until desired consistency.
• If it’s too thin: add a little more shredded cheddar or chill longer.

What NOT to do:

• Don’t use cold cream cheese — it will lump.
• Don’t add too much mayo at once; add gradually to control thickness.

Helpful shortcuts:

• Use jarred or canned pimientos to save time.
• Make a double batch and freeze one container for later (this recipe scales well). My father-in-law’s favorite requests always involve doubling — here’s a note about recipes people love so much they ask for again and again: crowd-pleaser trick.

Prep-ahead hacks:

• Make 24 hours ahead for best flavor.
• Keep a scoopable chilled container in the fridge for up to 4 days.

Variations & Substitutions

• Vegan: Use vegan cream cheese, vegan mayo, and vegan shredded cheese. Add kala namak for an eggy/eggy-sulfur note if desired.
• Gluten-free: Naturally gluten-free as written — pair with GF crackers or veggies.
• Low-carb/Keto: Use full-fat cream cheese, full-fat mayo, and serve on cucumber slices or celery.
• Kid-friendly: Omit cayenne and smoked paprika; make smoother by pulsing in a food processor.
• Extra creamy: Increase cream cheese to 3/4 cup or add 2 Tbsp of sour cream.
• Spicy: Add chopped pickled jalapeños or extra cayenne.
• Budget-friendly: Use a blend of mild cheddar and a small amount of sharp cheddar to save on cost without losing flavor.

Serving Suggestions

Serve this creamy homemade pimiento cheese in a bowl with:

• Crackers, toasted baguette slices, or buttery pull-apart rolls
• Fresh vegetable sticks: celery, bell peppers, cucumbers
• As a sandwich spread: layer on white or wheat bread with sliced tomato and bacon
• Dolloped over baked potatoes or stirred into cooked pasta for a quick mac-and-cheese twist

Best sides:

• Crisp green salad with a tangy vinaigrette
• Pickled vegetables or coleslaw for contrast
• Fresh fruit plate for sweetness balance

Wine pairing:

• Crisp Sauvignon Blanc or a light, fruity rosé cuts the richness nicely.

Plating tips for guests:

• Spoon into a pretty bowl, sprinkle chopped chives, and garnish with a few whole pimientos.
• Offer a variety of dippers arranged on a wooden board for a beautiful buffet presentation.

Storage, Freezing & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freezes well for up to 2 months. Thaw overnight in the fridge.
• Best reheating method: This is best served cold or at room temperature. If you want a warm dip, transfer to an oven-safe dish and bake at 350°F (175°C) for 10–12 minutes until warm and bubbly.
• Meal-prep options: Make a double batch and freeze half. Thaw and stir before serving; add a splash of milk if it seems thick.

Nutrition & Health Info

• Approximate serving (2 Tbsp): 120–150 calories, 7–10g fat, 6–8g protein (varies by ingredients).
• Lighter versions: Swap mayonnaise for Greek yogurt and use reduced-fat cheddar, but expect a shift in texture and flavor.
• Balanced eating: Serve with vegetables or whole-grain crackers to make a more balanced snack.

FAQ

Q: Can I prepare this creamy pimiento cheese ahead of time?
A: Yes — I recommend making it 30–60 minutes ahead so the flavors meld. You can also make it 24 hours ahead and keep it chilled. For big events, consider doubling and freezing one batch.

Q: How do I thicken or thin the spread?
A: To thicken: fold in extra shredded cheddar and chill. To thin: stir in 1–2 tsp milk, pickle brine, or more mayo until you reach the desired consistency.

Q: What ingredient substitutions work well?
A: Greek yogurt for part of the mayo for a lighter version; cream cheese for added creaminess; smoked cheddar for a smoky twist. For a dairy-free option, use vegan cream cheese and vegan shredded cheese.

Q: Can I double or halve the recipe?
A: Absolutely. This recipe scales well — double or triple for parties. If you’re doubling, mix in a larger bowl to ensure even distribution.

Q: What cookware or tools are best?
A: A large mixing bowl, hand mixer or sturdy spatula, and a box grater for shredding cheese. A food processor works for a smoother texture but pulse lightly.

Q: Can I make it dairy-free or meat-free?
A: Yes — use dairy-free cream cheese and dairy-free shredded cheese for a vegan version.

Q: What sides go well with this spread?
A: Classic pairings include crackers, toasted bread, crisp veggies, and pickles. It also makes a fantastic sandwich filling.

For tips on how some recipes actually taste better the next day (if you can resist sampling it right away), see this note: tastes better the next day.

Conclusion

Thanks for stopping by — I hope this easy, quick, creamy homemade pimiento cheese becomes a regular at your potlucks and family meals. If you try it, please leave a comment, rate the recipe, or snap a photo and share it on social media — I love seeing how readers make it their own. Happy cooking, and remember: make double or triple next time if you don’t want it gone before the luncheon starts!

👉 #fblifestyle