Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pimento Cheese
A Southern spread of shredded cheddar folded with mayo and diced pimentos, served as a dip or sandwich filling.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Let the cream cheese soften fully at room temperature so it blends smoothly.
- 2
In a bowl, beat the cream cheese and mayonnaise together until smooth.
- 3
Fold in the shredded cheddar, drained pimentos, garlic powder, and cayenne pepper.
- 4
Season with salt and pepper to taste, mixing just until combined; overmixing can make it gluey.
- 5
Cover and refrigerate for at least an hour to let the flavors meld.
- 6
Serve as a spread on crackers or sandwiches, or as a dip with celery.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
13 g
Protein
2 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pimento cheese is a sharp cheddar spread bound with mayonnaise and studded with sweet pimento peppers, so woven into Southern life it is nicknamed the pate of the South and is famously served on sandwiches at the Masters golf tournament in Augusta. It began in the early 1900s when canned pimentos and cream cheese were Northern factory products, then took root in the South where cooks swapped in local cheddar.
Listahan note
This version starts with cheese you grate yourself rather than pre-shredded, because hand-grated cheddar melts into the mayo into a creamier spread without the anti-caking starch that makes bagged cheese grainy.
Technique cues
- Grate the cheddar by hand so it binds smoothly; pre-shredded cheese is coated in starch that keeps it dry and clumpy in the mix.
- Mix just until combined and no further, since overworking turns the spread pasty rather than keeping recognizable shreds of cheese.
- Let the finished spread rest in the fridge at least an hour before serving so the pimentos and spices distribute and the flavor sharpens.
Kitchen flow
- Parallel prep
- Drain and blot the pimentos while the cheese is still cold and waiting to be grated.
- Make-ahead
- Make it up to three days ahead, since the flavor only improves as it sits.
- Leftover move
- Spread it on white bread and griddle it into a melty pimento grilled cheese.
- Cleanup rhythm
- Rinse the grater right away under cold water before the cheese fat hardens in the holes.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cheddar cheese
Main body
Purpose: Sharp cheddar gives the spread its tang and structure and is the ingredient everything else supports.
Handling: Grate it cold on the large holes of a box grater for the texture that defines the dish.
Adaptation: A mix of sharp and extra-sharp cheddar deepens flavor; a little smoked cheddar adds complexity.
Mayo
Binder
Purpose: Mayonnaise carries the cheese into a spreadable, tangy emulsion and softens the sharp edges.
Handling: Add it a spoonful at a time so you can stop at the spreadable texture you want.
Adaptation: Part Greek yogurt lightens it and adds tang, but the spread firms up more in the fridge.
Pimentos
Sweet pepper accent
Purpose: Diced pimentos give the namesake sweetness and the red flecks that define the look.
Handling: Drain them well and blot dry so extra liquid does not loosen the spread.
Adaptation: Roasted red peppers, finely diced, give a similar sweetness with a touch more char.
Spices
Seasoning
Purpose: A hit of cayenne, black pepper, and garlic or onion powder lifts an otherwise rich, flat spread.
Handling: Stir the seasonings into the mayo first so they disperse evenly before the cheese goes in.
Adaptation: A dash of hot sauce can replace cayenne and adds vinegar tang along with heat.
Technique notes
- For a chunkier classic texture, leave the cheese coarsely grated; for a creamier spread, mash part of it with the back of a fork.
- Bring it to cool room temperature before serving so it spreads easily and the flavors open up.
- Adjust the mayo last: too little reads dry and crumbly, too much mutes the cheddar.
Ingredient swaps
- Lower-fat direction
- Replace half the mayo with plain Greek yogurt for tang with less fat, accepting a firmer set.
- Spicier direction
- Fold in diced pickled jalapenos for heat and acidity that cuts the richness.
- Lower-sodium direction
- Use a reduced-sodium cheddar and unsalted spices, leaning on the pimentos and cayenne for flavor.
Serve alongside
- Ritz crackers
- Celery sticks
- Toasted white bread points
- Pickled okra
- Iced sweet tea
- Crisp pilsner
- Bourbon on the rocks
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 5 days.
- Serve cold or at cool room temperature; this spread is not reheated.
- Freezing is not recommended because the mayo separates and the texture turns grainy after thawing.
Equipment
- Box grater
- Mixing bowl
- Flexible spatula
- Sealable storage container
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