Pimento cheese is a classic Southern cheese spread made with simple ingredients that, when combined, is hard to resist. If you can’t find pimento you can substitute roasted red peppers. This recipe is heavy on the cream cheese which makes the dip extra creamy, but you can easily customize the amounts to suit your own tastes.
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, cut into pieces
- 1/4 cup mayonnaise
- 7 ounce jar pimento or roasted red peppers, drained
- 1 teaspoon kosher salt
- Place half of the shredded cheese in a food processor. Add the cream cheese, mayonnaise, peppers, and salt. Process until combined and smooth.
- Transfer the mixture to a bowl, add the rest of the shredded cheese, and stir to combine. Cover the bowl and chill the pimento cheese for at least an hour or so to allow the flavors to develop.
You can make pimento cheese ahead (up to a few days before is good) and leftovers will keep in the refridgerator for up to two weeks, although I find it’s best to use it up within a week. Be sure to keep in an airtight container.
Recipe adapted from The New York Times
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Serving Size: 1/8 of recipe
- Calories: 218
- Sugar: 1.8g
- Fat: 19.5g
- Carbohydrates: 3.4g
- Fiber: 0.3g
- Protein: 7.7g
Keywords: pimento cheese, cheese dip recipe, homemade pimento cheese