If you’ve ever watched someone hover over a glass jar of this dip at a party and then immediately ask “who made this?”, you already know the power of good pimento cheese.
This version is extra creamy, packed with sharp cheddar, sweet pimentos, and fresh green onion. It’s the kind of spread that works as a dip, a sandwich filling, a burger topping, or just something you eat with a spoon when no one is looking. The photo look — piled high in a jar with little golden spots on top — is exactly what you get when you mix it well and let it sit.
Why You’ll Love This Pimento Cheese
Ready in about 15 minutes (plus chill time)
Uses simple pantry and fridge ingredients
Tastes even better the next day
Works as dip, spread, or filling
Easy to scale for parties
Looks beautiful served straight from a mason jar
Ingredients
Base
8 oz cream cheese, softened
1/2 cup good mayonnaise (Duke’s or Hellmann’s)
2 cups freshly shredded sharp cheddar (mix of yellow and white if you want the exact photo color)
1 (4 oz) jar diced pimentos, drained well
3–4 green onions, thinly sliced (white and green parts)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Pinch of cayenne (optional, for a little warmth)
Salt and black pepper to taste
Optional additions
1–2 tablespoons chopped pickled jalapeños
2 slices cooked bacon, crumbled
2 tablespoons toasted pecans or almonds
Extra shredded cheddar for the top if you want to broil it
How to Make It
Soften the cream cheese until it’s easy to stir (about 30 minutes on the counter, or 15–20 seconds in the microwave).
In a medium bowl, beat the cream cheese and mayonnaise together until completely smooth and fluffy.
Add Worcestershire, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Mix well.
Fold in the shredded cheddar, drained pimentos, and most of the sliced green onions. Stir until everything is evenly distributed. Don’t overmix — you want some texture.
Taste and adjust seasoning. It should be tangy, cheesy, and a little sweet from the pimentos.
Spoon the mixture into a glass jar or serving bowl. Pile it high so it looks generous. Sprinkle the remaining green onions on top.
Optional golden top: If you want those toasted spots like the photo, transfer to an oven-safe dish, sprinkle a little extra cheddar on top, and broil 1–2 minutes until just spotted golden. Watch it closely.
Cover and refrigerate at least 1 hour (overnight is even better) so the flavors settle.
How to Serve
Serve slightly chilled or at cool room temperature so it stays scoopable.
Great with:
- Butter crackers or Ritz
- Celery sticks, cucumber, and bell pepper strips
- Pretzel thins
- Toasted baguette
- Inside a grilled cheese or on a burger
- As a sandwich spread with ham or turkey
Keep It Creamy
If it firms up too much in the fridge, let it sit 10–15 minutes at room temperature and give it a quick stir. A tiny splash of mayo or a teaspoon of pimento liquid will loosen it without watering it down.
Variations
Spicy: Add diced jalapeños or a few dashes of hot sauce.
Bacon: Fold in crispy crumbled bacon right before serving.
Extra Southern: Mix in a pinch of sugar and extra Worcestershire.
Lighter: Swap half the mayo for sour cream or Greek yogurt.
Baked party dip: Spread in a small baking dish, top with more cheddar, bake at 375°F for 15–18 minutes until bubbly.
Tips for the Best Texture
Shred your own cheese. Pre-shredded cheese has anti-caking powder and won’t melt or mix as smoothly.
Drain the pimentos really well so the dip doesn’t get watery.
Use room-temperature cream cheese so you don’t get lumps.
Chill before serving. The flavor deepens and the texture firms up just enough.
Make-Ahead, Store, Freeze
Make-ahead: This is better after it sits. Make it 1 day ahead.
Store: Keep in an airtight jar in the refrigerator for up to 5–7 days.
Freeze: Not ideal. The texture of the mayo and cream cheese can separate after thawing. If you must, freeze up to 1 month, thaw in the fridge, and stir vigorously with a little extra mayo.
FAQ
Can I use pre-shredded cheese?
You can, but freshly shredded tastes and looks better.
Do I have to use pimentos?
They’re the classic flavor. Roasted red peppers work in a pinch if you chop them small.
Is this the same as store-bought pimento cheese?
Homemade is creamier, less processed, and you control the heat and salt.
Can I make it without cream cheese?
Yes. Use extra mayo and cheddar only — that’s the old-school three-ingredient version. It will be slightly less fluffy.
How do I get the golden spots on top?
A very quick broil with a little extra cheese, or just natural lighting on the cheddar bits.
Final Thoughts
This is one of those recipes that looks fancy in a jar and disappears in minutes. Make a double batch. Someone will ask for the recipe before they leave.
Printable Recipe Card
Creamy Southern Pimento Cheese Dip
Prep time: 15 minutes
Chill time: 1 hour (or overnight)
Total time: 1 hour 15 minutes
Yield: about 3 cups (8–10 servings as a dip)
Ingredients
8 oz cream cheese, softened
1/2 cup mayonnaise
2 cups shredded sharp cheddar
4 oz jar diced pimentos, drained
3–4 green onions, sliced
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
Pinch cayenne (optional)
Salt and pepper to taste
Instructions
Beat cream cheese and mayo until smooth.
Mix in seasonings.
Fold in cheddar, pimentos, and green onions.
Taste and adjust.
Pack into a jar, chill at least 1 hour.
Optional: broil briefly for golden spots.
Serving suggestion: crackers, veggies, sandwiches.
Storage: Refrigerator, 5–7 days.