I was raised on pimento cheese. It’s one of my mom’s all-time favorite foods, and this simple 3-ingredient version is the best I’ve ever tasted. Sharp cheddar, good mayo, and a jar of pimentos are all you need, and it comes together in about 10 minutes!
More Southern appetizers and spreads
Photography by BEA MORENO.
What Is Pimento Cheese?
Pimento cheese is a beloved Southern spread made with cheese, mayo, and pimentos. Pimentos are small, sweet red peppers with a mild, slightly fruity flavor. They don’t add any heat, just a little color and that soft, familiar taste you can’t quite pin down until you know it’s there.
The spread is often called the “pâté of the South” or “Carolina caviar,” and it’s typically served with crackers or vegetables, or used as a sandwich filling. Texture-wise, it’s creamy from the mayo with a satisfying chunky bite from the freshly grated cheese and diced pimentos. Rich, savory, and deeply flavorful. Not spicy at all.
Before You Get Started
A few things that make a real difference with this recipe:
- Grate the cheese yourself. Pre-shredded cheese is coated in starch that ruins the creamy texture. Two extra minutes with a box grater makes a real difference.
- Use a full-fat, high-quality mayo. With only three ingredients, every one matters. Duke’s is the classic Southern choice; low-fat or generic brands will affect both flavor and texture.
- Let it rest before serving. Pull it from the fridge about 30 minutes ahead so it softens and spreads easily.
How to Make Pimento Cheese
This recipe couldn’t be simpler. No mixer, no special equipment needed. Just a box grater, a bowl, and a spoon. Here’s the full walkthrough:
Step 1: Grate the Cheese
Grate about 1 pound of sharp cheddar cheese by hand with a box grater, or use the grating attachment on a food processor.
Transfer it to a large mixing bowl. Since you’re working with just three ingredients, quality matters.
→ Choose the best sharp cheddar block you can find. It’s the dominant flavor in the spread.
→ No sharp cheddar on hand? Mild cheddar or extra-sharp both work well. Some folks like to use a blend of sharp and extra-sharp for a balance of flavor and melt.
Step 2: Mix the Mayo and Pimentos
In a separate bowl, stir together the mayonnaise and the diced pimentos. Add the full contents of the jar, liquid included.
You don’t need to drain anything. That little bit of brine adds flavor and helps loosen the spread to just the right consistency.
Step 3: Combine and Season
Add the mayo-pimento mixture to the grated cheese and stir until everything is well combined. Season with kosher salt and freshly ground black pepper to taste.
This is also the moment to customize:
- Want a little heat? Stir in a pinch of cayenne, a splash of hot sauce, or some minced jalapeño.
- Prefer a tangier spread? Add a tablespoon or two of dill pickle relish, or fold in some grated Vidalia onion for a classic Southern variation.
Step 4: Chill
Transfer the pimento cheese to an airtight container and refrigerate until ready to serve.
For the best texture and flavor, let it rest at room temperature for about 30 minutes before putting it out.
i must sing your praises for this recipe. i have tried several pimento and cheese recipes that i have found but none satisfied me. this one absolutely did. very quick and easy to make. only three ingredients. the recipe is great as written and i have made it a few times that way…
– Kevyn
Ways to Use Pimento Cheese
There’s no shortage of ways to enjoy this Southern staple. Here are the two ways most people reach for it:
As a dip or spread:
- Served with crackers, Fritos, or pita chips
- Stuffed into celery sticks or used as a dip for carrot and cucumber slices
- Spread on flaky biscuits for an easy snack or appetizer
- Paired with my cream cheese and pepper jelly on a charcuterie board for a classic Southern spread
In other dishes:
- Spread between bread for on a pimento cheese sandwich or Southern tomato sandwich.
- Mashed with yolks in your Southern deviled eggs
- Stirred into grits, melted inside quesadillas, or used as a topping on grilled burgers
- Rolled up in tortillas and sliced as pinwheels, or spooned alongside country ham biscuits
⇢ For the best grilled pimento cheese sandwich, spread a generous layer between two slices of white or sourdough bread and cook in a buttered skillet over medium-low heat. Press down gently and go low and slow so the cheese melts through before the bread gets too dark. It’s worth every minute, and perfect with a bowl of tomato soup!
Storage
Make-Ahead: Pimento cheese can be prepared up to 3 to 4 days in advance. Store in an airtight container in the refrigerator until ready to serve.
Refrigerator: Leftovers keep in an airtight container for up to 1 week.
Freezer: Do not freeze pimento cheese. Mayonnaise separates when thawed, which ruins the texture of the spread.
Frequently Asked Questions
What kind of cheese is best for pimento cheese?
Sharp cheddar is the classic choice and gives the spread its bold, tangy flavor. Extra-sharp cheddar works too if you want a more pronounced bite. Whatever you use, grate it from a block rather than using pre-shredded (the texture difference is noticeable).
Can pimento cheese be heated or melted?
Yes, and it’s one of the best things you can do with it. Spread it between bread for a grilled cheese, use it as a burger topping, stir it into hot grits, or melt it inside a quesadilla. It melts smoothly and adds great flavor anywhere you’d use regular cheese.
This recipe is so simple and absolutely delicious! I actually cut the recipe in half because it’s just me and my sweet husband. We love it as grilled pimento cheese sandwiches on my iron skillet griddle. Awesome!
– Brenda
More Easy Southern Appetizers
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Pimento Cheese
Ingredients
- 1 (4 ounce) jar diced pimentos, not drained
- 1 lb. sharp cheddar cheese, grated
- 1 cup full-fat mayonnaise (Duke's preferred)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Grate the cheddar cheese using a box grater or food processor grating attachment. Transfer to a large mixing bowl.
- In a separate bowl, stir together the mayonnaise and diced pimentos, including the liquid from the jar.
- Add the mayo-pimento mixture to the grated cheese. Stir until well combined. Season with salt and pepper to taste.
- Transfer to an airtight container and refrigerate until ready to serve. For best texture, let sit at room temperature for 30 minutes before serving.
Notes
- The cheese: Grate from a block. Pre-shredded is coated in starch and affects texture. Sharp cheddar is classic; extra-sharp also works. A blend of both is great for extra depth.
- The mayo: Use full-fat, high-quality mayo. Duke’s is the traditional Southern choice. Low-fat versions will affect both flavor and texture.
- Yield and serving sizes: Makes about 3½ cups. For sandwiches, plan on about ⅓ to ½ cup per sandwich (roughly 6 to 7 sandwiches per batch). Double the recipe for 10 to 15 sandwiches.
- Make-ahead and storage: Prepare up to 3 to 4 days ahead and refrigerate in an airtight container. Leftovers keep for up to 1 week. Do not freeze. The mayo separates when thawed.
- Variations: For heat, stir in a pinch of cayenne, a splash of hot sauce, or minced jalapeño. For a tangier spread, add 1 to 2 tablespoons of dill pickle relish or a tablespoon of grated Vidalia onion.
Nutrition
Originally published in June, 2020, this post was updated in April, 2026.
I can’t wait to try this!!! We’ve always eaten our pimento cheese on Fritos chips, it’s wonderful!!!! I’m not sure if that’s just an Oklahoman thing or if other people eat it like that too, but you should try it!!! We also mix part shredded American cheese and cream cheese into ours in addition to shredded cheddar. It makes it taste a little creamer.
Yes! It’s so good on Fritos or other corn chips. 🙂
i must sing your praises for this recipe. i have tried several pimento and cheese recipes that i have found but none satisfied me. this one absolutely did. very quick and easy to make. only three ingredients. the recipe is great as written and i have made it a few times that way. then, i made a few changes for my own tastes. i used 8 ounces of Vermont White Extra Sharp cheese and 8 ounces of mild yellow cheddar. rather than grating the cheeses, i used the food processor and pulsed until they were small bits.. i added one tablespoon of the liquid from the diced pimentos and 2 or 3 tablespoons of tabasco for a little kick and a cup and a half of Duke’s mayo. and used a hand mixer to combine. refridgerate it for and hour and then enjoy. so, once again, thank you for this recipe.
Thank you, Kevyn! I always love to hear how y’all change the recipes to make them your own. So glad that you enjoy the simple, delicious cheese. Always Duke’s mayo, too! 🙂
A friend gave me this recipe for pimento cheese and it’s a great variation.
1.) Instead of all cheddar use half cheddar and half smoked Gouda.
2.) Instead of pimentos use chopped roasted red peppers… the ones that come in the jars… just pat them dry before chopping.
Then it isn’t pimento cheese anymore is it
I love pimentos so I’ll stick to the recipe. It’s a keeper
This recipe is so simple and absolutely delicious! I actually cut the recipe in half because it’s just me and my sweet husband. We love it as grilled pimento cheese sandwiches on my iron skillet griddle. Awesome! Thank you Blair for sharing it with us!
Thank you, Brenda! I agree — grilled pimento cheese sandwiches on a cast iron griddle are THE BEST. 🙂
Best recipe for pimento cheese! I made it for a family reunion.. well received! Thanks for sharing!
Yay! I’m so glad that it was well received, Kathy. Thanks for letting me know!
That is exactly how I make pimento cheese. I remember growing up in North Carolina in the 50’s and eating grilled pimento cheese sandwiches. I still love them and I still make them. Love your recipes.
I’m so happy to hear that, Diane. I love a grilled pimento cheese sandwich, too. The best!!
Since my childhood, the wonder of this little dish has always been how yummy such a simple combo can be. Added ingredients just take away from it. I was looking for the amounts because I had lost my recipe. Thank you, Blair, for keeping it simple!
I’m so happy to hear that! I agree, with this dish, simple is best
i make this often but use 2 lbs of extra sharp cheese and 16 oz of velveeta (for the spreadibility) and 2 of the 4 oz. jars of diced pimientos with the juice along with 2 or 3 heaping tablespoons of salad dressing and the enough mayonnaise to make it spreadable. usually about 1/2 to 3/4 of a 32 oz jar. this is a old family recipe and everyone loves it.
Delicious, Denise! Thank you for sharing your version!
How long does the pimento cheese last in refrigerator
Hi Linda,
It will keep fresh for 3-4 days when stored in an airtight container. We hope you enjoy!