Housemade Pimento Cheese Recipe

Prepare ingredients

Grate the sharp cheddar cheese if not pre-grated. Finely chop the drained roasted red pimentos and mince the jalapeño. Soften the cream cheese to room temperature so it blends smoothly.

Whip cream cheese and mayo

In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Using a hand mixer or sturdy whisk, beat until smooth and slightly fluffy, about 1–2 minutes. This creates a creamy base that will bind the grated cheese.

Add seasonings

Stir in the lemon juice, Dijon mustard, Worcestershire sauce, hot sauce (if using), smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Mix until evenly incorporated.

Fold in cheese and pimentos

Add the grated sharp cheddar, chopped pimentos, and minced jalapeño to the bowl. Fold gently with a spatula until the cheese and pimentos are evenly distributed and the mixture is cohesive. Taste and adjust seasoning, adding up to an additional 1/4 teaspoon salt or more hot sauce to preference.

Chill to meld flavors

Transfer the pimento cheese to an airtight container or serving bowl, cover, and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the texture to firm slightly. If you need it immediately, you can serve at once, but chilling improves flavor.

Finish and garnish

Before serving, stir the spread briefly to loosen, then sprinkle the chopped chives on top. Optionally dust a pinch more smoked paprika for color and a small drizzle of olive oil for gloss.

Serve the chilled pimento cheese with crusty bread, crackers, or raw vegetable sticks. Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 15–20 minutes before serving for best texture.