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Southern Pimento Cheese

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

Whether you’re hosting a casual barbecue with friends or serving appetizers for special holiday parties, Southern Pimento Cheese makes a quick and tasty addition to the menu. It can be served for between meal snacking, within sandwiches or used as a condiment for slathering on grilled burgers. Sargento® Reserve Series™ Shredded 18-Month Aged Cheddar Cheese lends a boost in flavor to this beloved Southern classic that makes it irresistible.

Southern Pimento Cheese

 Easy Pimento Cheese Recipe

Pimento cheese is a classic Southern spread made using shredded cheddar cheese or a variety of cheddar cheese that features different levels of sharpness. To make it, shredded cheddar cheese is mixed with mayonnaise, seasonings and diced pimentos or “pimientos” depending on where you’re from. Some Southern cook’s use cream cheese, grated onion, herbs or chives, diced olives and many other tweaks and mix-ins to make it their own. It can be served as a dip, on bread as a sandwich, stuffed into ribs of celery or eaten with crackers as an appetizer. During grilling season, it’s a given that pimento cheese will be used as a condiment on our burgers. I love setting up a toppings bar with a variety of choices such as lettuce, sliced onion and tomatoes, cooked bacon and more. It’s a terrific way to get everyone involved and people love building their burgers to their liking. Along with pickles and condiments, homemade pimento cheese is always the star of the cheese selection and there’s never a spoonful left over.

step-by-step images how to prepare pimento cheese

How to Make the Best Southern Pimento Cheese Recipe

The warm summer months bring with them casual meals, outdoor entertaining and grilling. Homemade Pimento cheese can be served as a spread for crackers, as a dip with Fritos or pretzels, on burgers, baked tomatoes, celery ribs and more.

  • Ingredients you’ll need to make homemade Southern Pimento cheese: 6 cups shredded cheese, mayonnaise, diced pimento, garlic salt, hot sauce, worcestershire sauce and black pepper.
  • Kitchen tools you’ll need: A medium bowl, measuring cups and spoons, cheese grater and whisk plus a large spoon for mixing everything together.
  • What is pimento cheese? Pimento cheese is a classic Southern cheese spread that’s made with sharp cheddar cheese, mayonnaise and diced pimento or “pimiento” a mild Spanish red bell pepper. The types of cheese used and the seasonings can vary depending on the cook’s preference. You’ll also note that they vary from one recipe to another.
  • What’s the best cheese to make pimento cheese? You can grate your own cheese of course, using the same amount called for in the recipe. Sargento Reserve Series is used in this recipe and can be found in the dairy cheese section at most grocery stores.
  • Can I use a different variety of cheese to make pimento cheese? Oh yes, you can! You may opt to use any mild, medium or sharp cheddar cheese either white or golden in color to make this Southern style pimento cheese recipe with excellent results. Freshly grated cheese is always a win!
  • What’s special about aged cheese? They’re aged to reach full flavor and texture potential and the grated texture holds its own in this Southern classic pimento cheese. For this recipe, I used Reserve Series™ 18-Month Shredded Aged Cheddar cheese which lends an incredibly rich and savory flavor to the pimento cheese.
  • This premium cheddar is aged to the just the right level of sharpness to add exquisite flavor to casseroles, appetizers, pasta dishes, and breakfast favorites. Everything’s better with this aged cheddar. It makes your favorite cheese dishes wonderfully creamy and tasty.
  • Store homemade Southern Pimento Cheese chilled in an airtight container in the refrigerator for up to 1 week.
  • You can also freeze pimento cheese for up to 1 month. Thaw in the refrigerator and stir well before serving.
southern-pimento-cheese on burgers

More Easy Appetizer Recipes to Make

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Helpful Kitchen Items:

Southern Pimento Cheese

Prep Time10 minutes
Chill time8 hours
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: southern-pimento-cheese
Servings: 4 cups
Calories: 632kcal


  • 3 6 oz packages Sargento® Reserve SeriesShredded 18-Month Aged Cheddar Cheese

    (See Cook's note)
  • 1 cup real mayonnaise
  • 1 4 oz jar diced pimientos drained, reserve 1 Tbsp juice
  • 1 tsp finely grated sweet onion
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp ground mustard
  • few dashes hot sauce (optional)


  • In a medium sized mixing bowl whisk together mayonnaise, pimiento plus reserved juice, onion, worcestershire sauce, garlic salt, paprika, pepper and mustard. Add a few dashes of hot sauce, if desired.
  • Add cheese, mix well. Place into an airtight container and chill for 4 hours.
  • Serve slathered on grilled burgers. crackers, celery or with corn chips as a dip.


Can I use a different variety of cheese to make pimento cheese? Yes, you can! You may opt to use freshly grated mild, medium or sharp cheddar cheese (either white or golden in color) to make this Southern style pimento cheese recipe with excellent results.


Serving: 1cup | Calories: 632kcal | Carbohydrates: 10g | Protein: 32g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1824mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Experimented with similar recipe for years. My family loves a variation of substituting a cheese blend of sharp and mild cheddar, mozzarella, and smoked cheeses. They also prefer Dukes Mayo. We use it on crackers, celery, an addition on hamburgers, and as a topping for taco soup. Delicious ideas for experiments.

  2. 5 stars
    An excellent facsimile of Boursin cheese spread; I encourage everyone to try the recipe as is the first time. This time however, I halved the butter, and found that to be adequate. Make it at least the day before serving so that the dry ingredients can soften, mix together again, then serve in ramekins. Thank you, Melissa!

    1. Hahaha….wrong recipe…!! I’ll be trying your Pimento cheese tomorrow and I will comment than! Sorry..:)

  3. Hi Melissa, your recipe looks yummy. I will be planting pimento peppers this coming year and was wondering if there’s a difference using fresh diced peppers rather than canned? Do you know if I need to do anything to my peppers before using them in this recipe, other than dicing them? Thanks

    1. Hi Karin, what a wonderful idea. Yes, I would recommend that you roast those peppers then peel and chop (or dice). I suppose you could use them raw but I’m not sure if you’d be happy with them that way.

  4. Where do I find aged cheese? I live in Tacoma, WA and it is not in regular grocery stores. Or can I substitute?

    1. Hi Katherine, if you’re unable to find this specific brand of cheese please feel free to substitute an aged cheddar or even a sharp cheddar cheese instead.

  5. I love pimento cheese….yours sound great, but I also add cream cheese and cheese whiz to mine…it’s very good.

  6. 5 stars
    I found this recipe on Pinterest and my boyfriend says this one is the best he’s ever had. Thanks!

      1. Melissa I was wondering if you have ever added drained Dill relish to your pimento cheese and if so how did it turn out?

    1. Connie, what is Siracha sauce? I have seen this in recipes before but have never seen it in our local grocery stores. TU

  7. 5 stars
    I ran mine thru the food processor and used all the juice from the pimentos and it turned out really good. I am going to try it on a burger this weekend.

  8. I just made a batch for this weekend Nd I pulsed mine a couple times in the food processor to break up the cheese. I am going to try it on hamburgers this weekend.

  9. I have kinda made up my own pimento cheese recipe after living in the south for a few years. Happy to find a real one that sounds delicious!

  10. This recipe is fantastic. I couldn’t find the 18 month aged cheddar so I used extra sharp for half and mild cheddar for half and it turned out awesome! I definitely will make it again! ❤️❤️❤️

    1. Not stupid at all, sorry that wasn’t more clear. After mixing together all of the ingredients, add the cheese last and mix well.

  11. 5 stars

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