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Pimento Cheese

This is our favorite pimento cheese recipe! This pimento cheese is partially whipped and has so much flavor. Perfect for dipping or melting!
5 from 20 votes
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  • 12 ounces sharp white cheddar cheese, freshly grated
  • 8 ounces cream cheese, softened
  • 4 ounces pimentos, drained
  • 1/3 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • kosher salt and pepper
  • 2 tablespoons chopped fresh chives, for topping


  • Freshly grate the cheddar cheese and set about 4 ounces of it aside.
  • Combine the cream cheese, drained pimentos, remaining white cheddar, mayo, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper in a food processor. Pulse and blend until combined and somewhat whipped - you don’t want to overwhip it. I pulse for about a minute off and on until it appears blended but not 100% smooth.
  • Remove the pimento cheese from the processor and place it in a bowl. Stir in the remaining white cheddar. At this point you can store it in the fridge for a few days. To serve, top with the fresh chives!
  • Serve with pretzels, crackers, chips, carrots, celery or any of your favorite dippers. Or make any of the recipes I linked above!

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