Homemade Pimento Cheese

5 from 1 vote

Spend any time in the south, and you'll discover that Homemade Pimento Cheese is basically its unofficial mascot! This creamy, cheesy, slightly sassy spread shows up on sandwiches, burgers, fries, and even grits!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Dips

Cuisine: American, Southern

Keyword: homemade pimento cheese, how to make pimento cheese, pimento cheese

Servings:

Calories: 314kcal

Author: Debi Morgan | Easy Party Dips

Equipment

stand mixer or food processor
spatula
serving bowl and spoon

Ingredients

8 ounces cream cheese, softened
½ cup mayonnaise (I use Duke's)
8 ounces extra sharp cheddar cheese, shredded by hand
4 ounces diced pimentos (drained)
½ teaspoon garlic salt
½ teaspoon onion powder
1 to 2 teaspoons Franks hot sauce (can substitute 1/8 tsp. cayenne pepper for more spice)

Instructions

Add cream cheese to a stand mixer or food processor. Beat until creamy.
8 ounces cream cheese, softened
Add mayonnaise to cream cheese and mix well. Scrape down sides with a spatula.
1/2 cup mayonnaise
Stir in cheddar cheese and pulse a few times with mixer or food processor.
8 ounces extra sharp cheddar cheese, shredded by hand
Scrape down sides with a spatula.
Add drained pimentos, garlic salt, onion powder and hot sauce or cayenne pepper. Pulse a few times, then stir with a spoon.
4 ounces diced pimentos, 1/2 teaspoon garlic salt, 1/2 teaspoon onion powder, 1 to 2 teaspoons Franks hot sauce
Serve in a decorative bowl with dippers like celery, crackers and pita chips.

Notes

Make It Ahead - whip it up several days in advance and it will taste even better!

Leftovers - store in an airtight container in the fridge for up to 7 days (if it lasts that long!)

Freezing - the texture might change, but you can freeze it for up to 3 months. Thaw it out in the fridge overnight before serving.

Nutrition