Best Pimento Cheese, Easy Classic Grandma’s Pimento Cheese Recipe

I swear this is the pimento cheese that makes every cracker, sandwich, and celery stick disappear first. One bite and you’ll see why it’s the Southern classic I’ll never stop making.

I’m obsessed with this pimento cheese because it tastes like the one I kept sneaking from Grandma’s fridge, only louder, sharper, and dangerously snackable. I love the bite from freshly shredded sharp cheddar cheese and those little pops of diced pimentos running through every creamy scoop.

But what really gets me is the balance: tangy, rich, a little salty, and just messy enough to smear thick on crackers, white bread, celery, or straight off a spoon. No shame.

And every time I set it out, I hover nearby like I’m guarding treasure because I know it disappears too insanely fast.

Ingredients

• Fresh sharp cheddar brings that bold, tangy bite Grandma’s version needs.
• Cream cheese makes it smooth, thick, and extra spreadable.
• Mayonnaise keeps everything creamy without making it feel too fancy.
• Pimentos add sweet pepper flavor and that classic orange-red pop.
• Milk or buttermilk loosens it up if you like it softer.
• Sweet pickle relish gives a tiny crunch and a little old-school sweetness.
• Worcestershire sauce adds savory depth, like a quiet little secret.
• Salt wakes everything up, but don’t go wild with it.
• Black pepper gives just enough bite to balance the creamy stuff.
• Garlic powder adds cozy flavor without being too loud.
• Onion powder brings that snacky, dip-style taste everyone loves.
• Plus, cayenne or hot sauce gives it a friendly little kick.
• Basically, it’s creamy, tangy, and made for crackers or sandwiches.

Ingredient Quantities

• 3 cups (about 12 ounces) sharp cheddar cheese, freshly shredded
• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 4 ounces diced pimentos, well drained and chopped
• 1 to 2 tablespoons whole milk or buttermilk, optional for creaminess
• 1 tablespoon sweet pickle relish, drained and squeezed
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper or hot sauce, optional for a little heat

How to Make this

1. Soften the 4 ounces cream cheese at room temperature for 30 minutes or microwave in 10 second bursts until spreadable.

2. In a medium bowl, beat the softened cream cheese with 1/2 cup mayonnaise until smooth and creamy.

3. Stir in 1 tablespoon sweet pickle relish that has been well drained and squeezed to remove excess liquid.

4. Add 3 cups freshly shredded sharp cheddar cheese and 4 ounces diced pimentos that have been well drained and roughly chopped; fold together until evenly combined.

5. Mix in 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

6. If you want a little heat, add a pinch of cayenne pepper or a few drops of hot sauce and stir to incorporate.

7. For a creamier texture, add 1 to 2 tablespoons whole milk or buttermilk a tablespoon at a time until desired consistency is reached.

8. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce if needed.

9. Transfer to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to let flavors meld.

10. Serve chilled or at room temperature with crackers, celery, sandwiches, or as desired.

Equipment Needed

1. Medium mixing bowl
2. Electric hand mixer or sturdy whisk
3. Rubber spatula or wooden spoon
4. Box grater or food processor (for shredding cheddar)
5. Measuring cups and spoons
6. Small strainer or paper towels (to drain relish and pimentos)
7. Cutting board and chef knife (for chopping pimentos if needed)
8. Serving bowl and cover or plastic wrap
9. Refrigerator for chilling

FAQ

Best Pimento Cheese, Easy Classic Grandma’s Pimento Cheese Recipe Substitutions and Variations

• Sharp cheddar (3 cups): aged white cheddar for punchier flavor, medium cheddar if you want milder taste, or a mix of cheddar and Monterey Jack for creaminess and melt.
• Cream cheese (4 ounces): mascarpone for a silkier texture, Neufchâtel to cut calories with similar tang, or full-fat Greek yogurt strained to mimic creaminess.
• Mayonnaise (1/2 cup): sour cream for tang and creaminess, plain full-fat Greek yogurt for a fresher note, or avocado oil mayonnaise for a lighter, dairy free option.
• Diced pimentos (4 ounces): roasted red bell pepper finely chopped and drained, jarred roasted red peppers for convenience, or a mix of chopped roasted red pepper and a touch of smoked paprika for depth.

Pro Tips

1. Use freshly grated sharp cheddar rather than pre-shredded. Freshly grated melts into the mix more naturally and avoids the anti-caking powder that can make the spread grainy.

2. Squeeze the pimentos dry and press the relish between paper towels. Excess moisture is the biggest reason the spread becomes runny, so a good squeeze gives a firmer, more scoopable texture.

3. Add milk a teaspoon at a time, not a tablespoon. It is much easier to loosen the mixture gradually until you hit your preferred creaminess than to fix one that got too thin.

4. Chill for at least 30 minutes, then let the spread sit at room temperature 10 to 15 minutes before serving. The flavors open up after resting, and the texture becomes silkier and easier to spread.