House-made Pimiento Cheese Recipe

Prep cheeses and veggies

Grate the sharp cheddar cheese if not pre-grated. Finely chop the drained roasted red pimientos and mince the onion and chives. Let the cream cheese come to room temperature for 15–30 minutes so it blends smoothly.

Soften cream cheese

Place the room-temperature cream cheese in a medium mixing bowl. Whisk briefly with a fork or use a hand mixer on low for 20–30 seconds to loosen the texture so it blends easily with mayonnaise and other ingredients.

Combine base ingredients

Add the mayonnaise, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne, lemon juice, kosher salt, and black pepper to the bowl with the softened cream cheese. Mix until smooth and uniform using a spatula or hand mixer on low.

Fold in cheese and pimientos

Add the grated cheddar, chopped pimientos, and minced onion to the seasoned cream cheese mixture. Fold everything together with a spatula until evenly distributed. Stop folding when the mixture is homogenous but still a bit chunky — you want some texture from the shredded cheddar.

Taste and adjust

Taste the pimiento cheese and adjust seasoning: add up to 1/2 tsp more salt or a pinch more cayenne if you prefer extra heat. If mixture seems dry, add 1–2 tablespoons more mayonnaise for creaminess.

Chill and meld flavors

Transfer the pimiento cheese to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld and the texture to firm slightly. It can be held up to 3 days refrigerated in an airtight container.

Garnish

Before serving, sprinkle the chopped fresh chives and a light dusting of smoked paprika over the top for color and a hint of smokiness.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Make a simple dough by whisking the flour and salt in a bowl, then stir in the olive oil and warm water until a soft dough forms. Turn onto a lightly floured surface and knead briefly (about 1 minute) to bring together.

Divide the dough into 6 pieces and roll each piece very thin (about 1/16" or 1–2 mm) into a flat oval. Place on the prepared baking sheet. Brush lightly with olive oil and prick all over with a fork to prevent bubbling.

Bake 6–8 minutes until edges are golden and crisp. Let cool completely; crackers will crisp up as they cool. Break into serving-size pieces if desired.

Alternatively, arrange store-bought flatbread crackers on a platter for serving.