Easy Pimento Cheese Dip Recipe

Visit nearly any home in the Southern part of the United States on a weekday afternoon, and it won’t be long before your kindly host breaks out a bowl of pimento cheese. The Southern staple, a simple mix of cheese, mayonnaise, and sweet peppers, is a quick, inexpensive dip to serve to a group of good friends (the kind that you’re not overly preoccupied with impressing), served with crackers, corn chips, bread, pretzels, or scooped up with ribs of celery.

While plenty of brands of fluorescent orange processed pasteurized versions of pimento cheese can be found in supermarkets nationwide, it’s difficult to imagine why you wouldn’t just whip up a bowl from scratch. Some of the best pimento cheese we’ve ever tasted is made up of just a few real ingredients (typically cheddar cheese, mayonnaise, salt, and pepper, though some people do schmancy the dish up with additional cream cheese, Monterrey Jack, or scallions); try the tubs of the pre-mixed stuff, and you’re spreading as many chemicals, sweeteners, and flavorings onto your crackers as you are real food, with a resulting product that still doesn’t seem to capture the flavorful sharp cheddar bite, and the mild warming heat, of a batch whipped up at home. Make it from scratch, and it tastes almost like a cheese spread mixed with a fine alcoholic cocktail; a really, really dirty martini, if you will.

This recipe makes a fairly large batch of pimento cheese. What to do with the leftovers? It’s a decadent addition to a cheeseburger, an incredible foundation for a grilled cheese sandwich (with bacon), and tastes great baked into stuffed mushroom caps. Of course, you can always polish the leftovers off the way I do: Straight out of the bowl, in the middle of the night, fridge door open, with a spoon.

Classic Pimento Cheese


  • 1 pound sharp cheddar cheese, grated
  • 1 4-ounce jar pimentos, drained and diced
  • 1/2 cup of mayonnaise
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 1/8 teaspoons of cayenne pepper


Mix all ingredients together until well blended. Chill for at least an hour to let flavors meld. Serve with crackers or bread.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. I use her exact recipe, but add a bit of fresh dill if I remember/if I can find it. We live in south Texas, and call it ‘Minner Cheese. So classy!

  2. Whoaaa… I made half a batch at 8:30, and at 9:30, I ate *way* more than I should have. This is some good stuff.

    I pulsed it a few times in my mini food processor to make it a little less, umm, stringy, but had I shredded the cheese on the bias (you know what I mean) I could have avoided that.

    1. I am very, very full. As for the stringiness? The shredded cheese fuses into a smoother consistency after an hour or so. It’s kind of a miracle, actually.

  3. A tasty cousin to pimento cheese is cheddar and red pepper jelly dip. Combine shredded cheddar with chopped pecans and green onions with enough mayonnaise to bind, then make a well in the middle. Fill that well with a jar of red pepper dip. Serve with wheat thins.

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