A Southern classic gets a delicious makeover in this collection of 18 creamy pimento cheese recipes! Whether you’re craving a quick snack, a comforting sandwich, or a show-stopping party dip, we’ve got you covered. Dive in to discover new twists on this savory favorite that are sure to become staples in your kitchen.
Classic Southern Pimento Cheese Spread
Remember those lazy summer afternoons at my grandma’s house in Georgia, where a bowl of pimento cheese was always waiting on the counter? That creamy, tangy spread is pure nostalgia for me, and today I’m sharing my tried-and-true version that’s perfect for gatherings or a simple snack. I’ve tweaked it over the years to get just the right balance of sharpness and creaminess—trust me, it’s a crowd-pleaser every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz. extra-sharp cheddar cheese, freshly grated
– 4 oz. cream cheese, softened to room temperature
– 1/2 cup mayonnaise (preferably Duke’s or homemade)
– 1/4 cup finely diced pimentos, drained and patted dry
– 1 tbsp. apple cider vinegar
– 1/2 tsp. smoked paprika
– 1/4 tsp. cayenne pepper
– 1/4 tsp. freshly ground black pepper
– 1/4 tsp. kosher salt
Instructions
1. Place the softened cream cheese in a large mixing bowl and use a hand mixer on medium speed to beat it for 1 minute until smooth and fluffy.
2. Add the mayonnaise and apple cider vinegar to the bowl, then beat on low speed for 30 seconds until fully incorporated and creamy.
3. Gradually fold in the freshly grated extra-sharp cheddar cheese with a rubber spatula, mixing gently to avoid overworking the mixture.
4. Add the finely diced pimentos, smoked paprika, cayenne pepper, freshly ground black pepper, and kosher salt to the bowl.
5. Use the spatula to fold all ingredients together until evenly distributed, taking care not to crush the pimentos.
6. Transfer the mixture to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld and the spread to firm up slightly.
7. Before serving, let the spread sit at room temperature for 10 minutes to soften for easier spreading.
Zesty and rich, this spread boasts a velvety texture with pops of sweet pimentos and a subtle smoky heat from the paprika. I love slathering it on crusty bread or stuffing it into celery sticks for a crunchy contrast—it’s versatile enough to elevate any appetizer spread.
Spicy Jalapeño Pimento Cheese Dip
Last weekend, while hosting a casual get-together, I realized my usual cheese dip was missing that special kick everyone craves. So, I whipped up this Spicy Jalapeño Pimento Cheese Dip, and let me tell you, it was the star of the party—creamy, tangy, and with just the right amount of heat to keep everyone coming back for more. It’s become my go-to for any gathering where I want to impress without spending hours in the kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces sharp cheddar cheese, freshly grated
– 4 ounces cream cheese, softened to room temperature
– 1/2 cup mayonnaise
– 1/4 cup diced pimentos, drained
– 2 fresh jalapeños, seeded and finely minced
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/8 teaspoon cayenne pepper
– 1 tablespoon unsalted butter
– 1/4 cup panko breadcrumbs
– 2 tablespoons chopped fresh cilantro, for garnish
– Assorted crackers or sliced baguette, for serving
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with unsalted butter.
2. In a large mixing bowl, combine the freshly grated sharp cheddar cheese and softened cream cheese, stirring until well blended.
3. Add the mayonnaise, diced pimentos, finely minced jalapeños, smoked paprika, garlic powder, onion powder, and cayenne pepper to the bowl, mixing thoroughly to incorporate all ingredients evenly.
4. Transfer the cheese mixture to the prepared baking dish, spreading it into an even layer with a spatula.
5. In a small skillet over medium heat, melt the remaining unsalted butter, then toast the panko breadcrumbs for 2-3 minutes until golden brown, stirring constantly to prevent burning.
6. Sprinkle the toasted panko breadcrumbs evenly over the top of the cheese mixture in the baking dish.
7. Bake the dip in the preheated oven for 15-20 minutes, or until the edges are bubbly and the top is lightly browned.
8. Remove the dip from the oven and let it cool for 5 minutes to allow the flavors to meld and the texture to set slightly.
9. Garnish the dip with chopped fresh cilantro just before serving to add a fresh, herbal note.
10. Serve the dip warm with assorted crackers or sliced baguette for dipping.
Heavenly in its creamy texture, this dip boasts a perfect balance of sharp cheddar tang and jalapeño heat, with the pimentos adding a subtle sweetness. For a creative twist, try spreading it on grilled burgers or using it as a filling for stuffed jalapeños—it’s versatile enough to elevate any dish with its rich, spicy flavor.
Bacon-Infused Pimento Cheese Sandwich
Just when you think pimento cheese can’t get any better, crispy bacon enters the chat. I first tried this decadent twist at a roadside diner in Georgia, and after years of tinkering in my own kitchen, I’ve perfected a version that balances smoky, creamy, and tangy in every single bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 8 slices of thick-cut applewood-smoked bacon
- 8 ounces of extra-sharp white cheddar cheese, freshly grated
- 4 ounces of cream cheese, at room temperature
- 1/2 cup of high-quality mayonnaise
- 1 (4-ounce) jar of diced pimentos, thoroughly drained
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of fresh chives, finely minced
- 8 slices of sourdough bread
- 2 tablespoons of unsalted butter, softened
Instructions
- Arrange the 8 slices of thick-cut applewood-smoked bacon in a single layer on a cold, large skillet.
- Place the skillet over medium heat and cook the bacon for 8-10 minutes, flipping every 2 minutes, until it is deeply browned and crisped to your preference.
- Transfer the cooked bacon to a plate lined with paper towels to drain and cool completely; reserve 1 tablespoon of the rendered bacon fat in the skillet.
- Finely chop the cooled bacon into small, uniform pieces.
- In a medium mixing bowl, combine the 8 ounces of freshly grated extra-sharp white cheddar cheese and the 4 ounces of room-temperature cream cheese.
- Add the 1/2 cup of mayonnaise, the drained 4-ounce jar of diced pimentos, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, and the tablespoon of finely minced fresh chives to the bowl.
- Fold all the ingredients together with a spatula until just combined, being careful not to overmix, which can make the cheese spread oily.
- Gently fold in the chopped bacon until it is evenly distributed throughout the cheese mixture.
- Spread one side of each of the 8 slices of sourdough bread evenly with the softened unsalted butter.
- Heat the skillet with the reserved bacon fat over medium-low heat.
- For each sandwich, place a buttered slice of bread, butter-side-down, in the skillet and top with a generous 1/2 cup portion of the pimento cheese spread.
- Top with a second slice of bread, butter-side-up, and press down gently with a spatula.
- Cook the sandwich for 3-4 minutes, or until the bottom bread is a deep, golden brown and crispy.
- Carefully flip the sandwich using the spatula and cook for an additional 3-4 minutes until the second side is equally golden brown and the cheese is visibly softened and warm.
- Transfer the finished sandwich to a cutting board and repeat the process with the remaining ingredients.
Vividly rich and satisfying, this sandwich offers a perfect contrast between the creamy, tangy cheese spread and the crisp, salty bacon bits. The sourdough griddles up beautifully golden and crunchy, providing a sturdy vessel for the luxurious filling. For a fun twist, try serving it sliced into quarters for a party appetizer or with a side of chilled, crisp bread-and-butter pickles to cut through the richness.
Pimento Cheese Stuffed Burgers
Venturing beyond the classic cheeseburger, I recently crafted these Pimento Cheese Stuffed Burgers for a backyard gathering, and they were an instant hit—the kind of recipe that makes you wonder why you ever settled for plain patties. There’s something magical about that creamy, tangy pimento cheese oozing out with every bite, turning a simple cookout into a memorable feast. I love how the stuffing keeps the burger incredibly juicy, a trick I picked up from a friend who insists on stuffing everything from meatloaf to chicken breasts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds 80/20 ground chuck
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup sharp cheddar cheese, finely grated
– ½ cup cream cheese, softened to room temperature
– ¼ cup diced pimentos, drained
– 1 tablespoon mayonnaise
– 1 teaspoon Worcestershire sauce
– ¼ teaspoon garlic powder
– 4 brioche burger buns, split
– 1 tablespoon unsalted butter, melted
– 4 leaves butter lettuce
– 4 slices heirloom tomato
Instructions
1. In a medium bowl, combine the sharp cheddar cheese, cream cheese, diced pimentos, mayonnaise, Worcestershire sauce, and garlic powder until fully incorporated; set aside.
2. In a large bowl, gently mix the ground chuck with kosher salt and black pepper, being careful not to overwork the meat to maintain tenderness.
3. Divide the seasoned meat into 8 equal portions and shape each into a thin, 4-inch patty.
4. Spoon 2 tablespoons of the pimento cheese mixture onto the center of 4 patties, leaving a ½-inch border.
5. Top each with a remaining patty and firmly pinch the edges to seal completely, ensuring no filling leaks during cooking.
6. Preheat a grill or cast-iron skillet to medium-high heat, approximately 400°F, and lightly oil the surface.
7. Grill the stuffed burgers for 4–5 minutes per side, or until the internal temperature reaches 160°F and the exterior develops a deep, caramelized crust.
8. While the burgers cook, brush the cut sides of the brioche buns with melted butter and toast on the grill for 1–2 minutes until golden brown.
9. Assemble each burger by placing a butter lettuce leaf and heirloom tomato slice on the bottom bun, then topping with a cooked patty and the top bun.
10. Serve immediately. As you bite in, the molten pimento cheese center contrasts beautifully with the savory, charred beef, while the buttery brioche and crisp lettuce add delightful texture. For a creative twist, try serving these burgers open-faced with a side of pickled jalapeños or crumbling any extra filling over roasted potatoes.
Pimento Cheese Deviled Eggs
Sometimes the best party snacks are born from happy accidents—like the time I mixed leftover pimento cheese into my deviled egg filling on a whim. This Southern-inspired twist combines creamy, tangy pimento cheese with the classic deviled egg for a crowd-pleasing appetizer that’s perfect for holiday gatherings or summer picnics. I love how the vibrant red pimentos peek through the filling, adding a pop of color and a hint of sweetness to each bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 6 large pasture-raised eggs
– ¼ cup mayonnaise
– 2 tbsp Dijon mustard
– ¼ cup finely grated sharp cheddar cheese
– 2 tbsp diced pimentos, drained
– 1 tsp apple cider vinegar
– ¼ tsp smoked paprika, plus extra for garnish
– Kosher salt to taste
– Freshly ground black pepper to taste
– Chopped fresh chives for garnish
Instructions
1. Place 6 large pasture-raised eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat, cover, and let stand for 12 minutes.
3. Transfer the eggs to an ice water bath using a slotted spoon and let cool completely for 10 minutes to stop the cooking process and make peeling easier.
4. Gently tap each egg on a hard surface and peel under cool running water, starting from the wider end where the air pocket is located.
5. Slice each peeled egg in half lengthwise using a sharp knife.
6. Carefully remove the yolks with a small spoon and transfer them to a medium mixing bowl.
7. Arrange the empty egg white halves on a serving platter.
8. Mash the egg yolks with a fork until they form a fine, crumbly texture.
9. Add ¼ cup mayonnaise, 2 tbsp Dijon mustard, ¼ cup finely grated sharp cheddar cheese, 2 tbsp diced pimentos, 1 tsp apple cider vinegar, ¼ tsp smoked paprika, kosher salt, and freshly ground black pepper to the bowl.
10. Stir the mixture vigorously with a rubber spatula until completely smooth and well combined, about 2 minutes.
11. Spoon or pipe the filling into the egg white halves using a pastry bag fitted with a star tip for an elegant presentation.
12. Garnish each deviled egg with a light dusting of smoked paprika and a sprinkle of chopped fresh chives.
13. Refrigerate the platter for at least 30 minutes before serving to allow the flavors to meld.
Looking at these finished deviled eggs, I’m always struck by how the creamy, cheesy filling contrasts with the firm egg whites—it’s rich without being heavy. The smoky paprika and tangy pimentos create a complex flavor profile that keeps guests coming back for more. For a creative twist, try serving them on a bed of microgreens or alongside crispy bacon strips for added texture.
Garlic Herb Pimento Cheese Bites
Kicking off this holiday season, I’m sharing a recipe that’s become my go‑to for effortless entertaining—these Garlic Herb Pimento Cheese Bites. They’re a twist on a Southern classic, blending sharp cheddar with roasted red peppers and fresh herbs, all baked into a golden, flaky crust. I love how they come together quickly, letting me focus on guests instead of fussing in the kitchen.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 package (17.3 oz) frozen puff pastry sheets, thawed according to package instructions
– 8 oz sharp white cheddar cheese, finely grated
– 4 oz cream cheese, softened to room temperature
– 1/2 cup mayonnaise
– 1/4 cup diced pimentos (roasted red peppers), drained and patted dry
– 2 tbsp unsalted butter, melted
– 2 cloves garlic, minced
– 1 tbsp fresh chives, finely chopped
– 1 tbsp fresh parsley, finely chopped
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 large pasture‑raised egg, lightly beaten with 1 tbsp water for egg wash
– Flaky sea salt, for finishing
Instructions
1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine the grated sharp white cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, melted unsalted butter, minced garlic, chopped fresh chives, chopped fresh parsley, smoked paprika, and cayenne pepper. Fold gently until fully incorporated—this avoids over‑mixing, which can make the filling greasy.
3. Unfold one thawed puff pastry sheet on a lightly floured surface and roll it out to a 10‑inch square, about 1/8‑inch thick.
4. Cut the pastry into 2‑inch squares using a sharp knife or pastry wheel, yielding 24 pieces total. Repeat with the second sheet.
5. Place half of the pastry squares on the prepared baking sheets, spacing them 1 inch apart.
6. Spoon 1 teaspoon of the cheese mixture onto the center of each pastry square on the sheets.
7. Brush the edges of each filled square lightly with the egg wash made from the beaten pasture‑raised egg and water.
8. Top each with a remaining pastry square, pressing the edges firmly with a fork to seal completely—this prevents leakage during baking.
9. Brush the tops of each bite generously with the remaining egg wash and sprinkle with flaky sea salt.
10. Bake in the preheated oven for 10–12 minutes, or until the pastry is puffed and golden brown. For even browning, rotate the sheets halfway through baking.
11. Transfer the bites to a wire rack and let cool for 5 minutes before serving; they’re best enjoyed warm when the cheese is perfectly gooey.
Remarkably flaky and rich, these bites offer a savory burst of garlic and herbs with a subtle kick from the cayenne. Serve them straight from the oven on a rustic board, or pair with a crisp white wine for an elegant appetizer spread.
Pimento Cheese Mac and Cheese
Just when I thought classic mac and cheese couldn’t get any cozier, a Southern twist entered my kitchen—pimento cheese mac and cheese. It’s the ultimate comfort mash-up, blending creamy, sharp cheddar with the gentle heat of roasted red peppers, and it’s become my go‑in for holiday potlucks and chilly weeknights alike. I love how it turns a simple pasta bake into something special with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– ¼ cup all‑purpose flour
– 3 cups whole milk, warmed to 110°F
– 8 ounces sharp cheddar cheese, freshly grated
– 4 ounces cream cheese, softened to room temperature
– ½ cup diced pimentos, drained
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ½ cup panko breadcrumbs
– 2 tablespoons clarified butter, melted
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13‑inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni and cook for 7 minutes, stirring occasionally, until al dente.
4. Drain the pasta in a colander and set it aside; do not rinse to help the sauce cling better.
5. In a heavy‑bottomed saucepan, melt the unsalted butter over medium heat until foamy.
6. Whisk in the all‑purpose flour and cook for 2 minutes, stirring constantly, to form a pale roux.
7. Gradually pour in the warmed whole milk, whisking vigorously to prevent lumps.
8. Cook the sauce for 5–7 minutes, stirring often, until it thickens enough to coat the back of a spoon.
9. Reduce the heat to low and stir in the grated sharp cheddar and softened cream cheese until fully melted and smooth.
10. Fold in the diced pimentos, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
11. Combine the cheese sauce with the drained pasta in the prepared baking dish, tossing gently to coat evenly.
12. In a small bowl, mix the panko breadcrumbs with the melted clarified butter until crumbly.
13. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
14. Bake uncovered for 20–25 minutes, until the topping is golden brown and the edges are bubbly.
15. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Out of the oven, this mac and cheese boasts a creamy, velvety interior with pops of sweet‑tangy pimentos, all under a crisp, buttery crust. For a fun twist, try serving it in individual ramekins topped with extra pimentos or alongside a crisp green salad to cut the richness.
Pimento Cheese Stuffed Peppers
During the holiday rush, I crave appetizers that feel festive but don’t keep me tied to the kitchen—these pimento cheese stuffed peppers are my go‑to. They’re a Southern‑inspired twist I first tried at a friend’s potluck, and now they’re a staple on my Christmas Eve spread.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 mini sweet bell peppers, halved lengthwise and seeded
– 8 oz. sharp cheddar cheese, freshly grated
– 4 oz. cream cheese, softened to room temperature
– ½ cup mayonnaise
– ¼ cup diced pimentos, drained
– 1 tsp. Worcestershire sauce
– ½ tsp. smoked paprika
– ¼ tsp. cayenne pepper
– 2 tbsp. unsalted butter, melted
– ¼ cup panko breadcrumbs
– 2 tbsp. fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the grated sharp cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, Worcestershire sauce, smoked paprika, and cayenne pepper until fully incorporated.
3. Spoon the pimento cheese mixture evenly into each halved mini sweet bell pepper, filling them just to the rim.
4. In a small bowl, mix the melted unsalted butter with the panko breadcrumbs until the crumbs are lightly coated.
5. Sprinkle the buttered panko mixture over the filled peppers for a crisp topping.
6. Arrange the peppers on the prepared baking sheet and bake at 375°F for 18–20 minutes, until the peppers are tender and the topping is golden brown.
7. Remove from the oven and let cool for 5 minutes on the baking sheet to allow the filling to set slightly.
8. Garnish with finely chopped fresh parsley before serving.
These peppers offer a delightful contrast: the sweet, tender bell peppers give way to a creamy, tangy filling with a subtle smoky heat, while the buttery panko adds a satisfying crunch. Try serving them warm alongside a crisp green salad or as a colorful addition to a charcuterie board—they’re always the first to disappear at my gatherings.
Pimento Cheese Cornbread Muffins
Whenever I’m craving something that perfectly straddles the line between savory snack and comforting side, my mind goes straight to these pimento cheese cornbread muffins. They’re my go-to for holiday potlucks or a cozy weekend brunch, and I love how the sharp cheddar and sweet pimentos bake right into the crumb. Trust me, one bite of these warm from the oven, and you’ll understand why they’re a staple in my kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– 1 cup all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– ¼ teaspoon cayenne pepper
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole buttermilk, at room temperature
– ⅓ cup granulated sugar
– ½ cup unsalted butter, melted and slightly cooled
– 1 ½ cups sharp white cheddar cheese, freshly grated
– 1 (4-ounce) jar diced pimentos, thoroughly drained
Instructions
1. Preheat your oven to 400°F (204°C) and generously grease a standard 12-cup muffin tin with butter or non-stick spray.
2. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, sifted all-purpose flour, baking powder, kosher salt, and cayenne pepper until fully combined.
3. In a separate medium bowl, combine the lightly beaten pasture-raised eggs, room-temperature whole buttermilk, and granulated sugar, whisking vigorously for about 45 seconds until the mixture is smooth and slightly frothy.
4. While whisking constantly, slowly stream the melted and slightly cooled unsalted butter into the wet ingredients until fully emulsified.
5. Pour the wet ingredient mixture into the dry ingredients and use a rubber spatula to fold gently until just combined; a few small lumps are preferable to overmixing.
6. Gently fold in the freshly grated sharp white cheddar cheese and thoroughly drained diced pimentos until evenly distributed throughout the batter.
7. Using a large cookie scoop or two spoons, divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
8. Bake on the center rack for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Zesty and wonderfully moist, these muffins boast a tender crumb speckled with melted cheese and pops of sweet pimento. Their slightly crisp edges give way to a fluffy interior that’s perfect for sopping up chili or simply enjoyed with a pat of butter. For a creative twist, I sometimes split them and griddle the cut sides in a little clarified butter for an extra-crispy treat.
Pimento Cheese Grilled Cheese Sandwich
Biting into a grilled cheese sandwich takes me right back to my grandmother’s kitchen, but this pimento cheese version is my own grown-up twist on that cozy classic—it’s the ultimate comfort food with a Southern kick that I crave on chilly afternoons. I love how the sharp cheddar and creamy mayo blend with those sweet-tangy pimentos to create a spread that’s irresistibly rich, and grilling it just melts everything into gooey perfection. Trust me, once you try this, you’ll be making it on repeat for quick lunches or lazy weekend snacks.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 8 ounces sharp cheddar cheese, freshly grated
– 1/2 cup mayonnaise
– 4 ounces diced pimentos, drained
– 1/4 teaspoon cayenne pepper
– 4 slices sourdough bread
– 2 tablespoons unsalted butter, softened
Instructions
1. In a medium mixing bowl, combine 8 ounces of freshly grated sharp cheddar cheese, 1/2 cup of mayonnaise, 4 ounces of drained diced pimentos, and 1/4 teaspoon of cayenne pepper until fully incorporated into a cohesive spread.
2. Evenly divide the pimento cheese mixture between two slices of sourdough bread, spreading it to the edges with a spatula to ensure consistent coverage.
3. Top each spread slice with the remaining two slices of sourdough bread to form two sandwiches, pressing down gently to seal the edges.
4. Spread 1 tablespoon of softened unsalted butter evenly over the top outer surface of each sandwich, coating the bread completely to promote even browning.
5. Preheat a large skillet or griddle over medium-low heat, allowing it to warm for 3–4 minutes until a drop of water sizzles upon contact.
6. Place the sandwiches buttered-side down in the skillet, then spread the remaining 1 tablespoon of softened unsalted butter over the unbuttered top sides of the bread.
7. Cook the sandwiches for 3–4 minutes per side, pressing down lightly with a spatula occasionally, until the bread turns a deep golden brown and the cheese visibly melts.
8. Transfer the sandwiches to a cutting board, let them rest for 1 minute to set the filling, then slice each diagonally with a serrated knife for clean cuts.
Lusciously creamy with a subtle heat from the cayenne, this sandwich offers a satisfying crunch from the grilled sourdough that gives way to a molten, tangy center. Serve it alongside a crisp dill pickle or a bowl of tomato soup for a classic pairing, or get creative by adding sliced avocado or crispy bacon between the layers for an extra indulgent twist.
Pimento Cheese Potato Skins
Zesty and nostalgic, these Pimento Cheese Potato Skins are my go-to for holiday gatherings—they always disappear before the main course! I first tried a version at a Southern potluck years ago and have been perfecting my own recipe ever since, adding a touch of smoked paprika for depth. They’re surprisingly simple to make, but the combination of crispy potato shells, creamy cheese, and tangy pimento is utterly irresistible.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 6 medium russet potatoes, scrubbed and dried
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 8 ounces sharp cheddar cheese, freshly grated
– 4 ounces cream cheese, softened to room temperature
– ½ cup diced pimentos, drained and patted dry
– ¼ cup mayonnaise
– 1 teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 3 slices thick-cut bacon, cooked until crisp and crumbled
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Rub the potatoes evenly with olive oil, then season all over with kosher salt and black pepper.
4. Place the potatoes directly on the oven rack and bake for 45–50 minutes, until the skins are crisp and a knife inserts easily into the centers.
5. Remove the potatoes from the oven and let them cool just until they are safe to handle, about 10 minutes—this prevents the skins from tearing.
6. Slice each potato in half lengthwise and use a spoon to carefully scoop out the flesh, leaving a ¼-inch thick shell intact for structure.
7. Increase the oven temperature to 425°F and arrange the potato shells skin-side down on the prepared baking sheet.
8. Bake the shells for 10 minutes to crisp further, then remove and let them cool slightly.
9. In a medium mixing bowl, combine the grated cheddar, softened cream cheese, diced pimentos, mayonnaise, smoked paprika, and cayenne pepper until fully incorporated.
10. Evenly divide the pimento cheese mixture among the potato shells, spreading it to the edges.
11. Return the filled shells to the oven and bake at 425°F for 8–10 minutes, until the cheese is bubbly and lightly browned.
12. Remove from the oven and immediately top with crumbled bacon and fresh chives.
13. Serve warm. The contrast between the crunchy potato skin, molten cheese filling, and smoky bacon is heavenly. For a fun twist, try drizzling them with a bit of hot honey or serving alongside pickled vegetables to cut through the richness.
Pimento Cheese Biscuits
Picture this: a chilly December afternoon, the scent of holiday spices lingering in the air, and a craving for something warm, cheesy, and utterly comforting. That’s exactly when I decided to whip up a batch of these Pimento Cheese Biscuits, a recipe born from my Southern grandmother’s love for pimento cheese and my own habit of always having buttermilk in the fridge for weekend baking projects.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 ½ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup jarred pimentos, drained and finely diced
- ¼ cup green onions, thinly sliced
- 1 cup whole buttermilk, well-shaken
- 2 tablespoons clarified butter, for brushing
- 1 large pasture-raised egg, lightly beaten, for egg wash
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and freshly ground black pepper until fully combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers.
- Gently fold in the freshly grated sharp cheddar cheese, finely diced jarred pimentos, and thinly sliced green onions until evenly distributed.
- Make a well in the center of the mixture and pour in the whole buttermilk. Stir with a fork just until the dough comes together; avoid overmixing to prevent tough biscuits.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle.
- Using a 2 ½-inch round biscuit cutter dipped in flour, cut out biscuits, pressing straight down without twisting to ensure even rising.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the biscuits lightly with the beaten pasture-raised egg wash for a golden finish.
- Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are puffed and the tops are a deep golden brown.
- Remove the biscuits from the oven and immediately brush the hot tops with clarified butter, then sprinkle with flaky sea salt.
- Transfer the biscuits to a wire rack to cool for 5 minutes before serving.
As you break one open, you’ll find a tender, flaky interior with pockets of melted cheddar and bursts of sweet pimento. These biscuits are fantastic split and filled with thinly sliced ham for a savory sandwich, or simply enjoyed warm with a pat of butter—their rich, tangy flavor makes them a standout addition to any brunch or holiday table.
Pimento Cheese Quesadillas
Gathering around the kitchen island with my family on lazy weekends, I’ve found that the simplest dishes often spark the biggest smiles—like these Pimento Cheese Quesadillas, which blend Southern comfort with Tex-Mex flair in a crispy, gooey package that’s endlessly customizable. It’s my go‑to when I want something quick yet indulgent, and I love how the sharp cheddar mingles with the smoky pimentos.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups freshly grated sharp cheddar cheese
– ½ cup finely diced jarred pimentos, drained
– ¼ cup mayonnaise
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– 4 large flour tortillas (10-inch diameter)
– 2 tablespoons unsalted butter, clarified
– ½ cup thinly sliced scallions, for garnish
– ¼ cup fresh cilantro leaves, for garnish
Instructions
1. In a medium mixing bowl, combine the grated sharp cheddar cheese, diced pimentos, mayonnaise, smoked paprika, garlic powder, and cayenne pepper until uniformly incorporated.
2. Heat a large cast‑iron skillet or griddle over medium‑low heat (approximately 300°F) for 2 minutes to ensure even heating.
3. Brush one side of a flour tortilla lightly with clarified butter using a pastry brush.
4. Place the tortilla butter‑side down in the preheated skillet.
5. Spread one‑quarter of the pimento cheese mixture evenly over half of the tortilla, leaving a ½‑inch border around the edges to prevent spillage.
6. Fold the empty half of the tortilla over the cheese mixture, pressing gently with a spatula.
7. Cook for 3–4 minutes, or until the bottom is golden brown and crisp, adjusting the heat if necessary to avoid burning.
8. Carefully flip the quesadilla using a wide spatula.
9. Cook the second side for an additional 3–4 minutes, or until equally golden and the cheese is fully melted.
10. Transfer the cooked quesadilla to a cutting board and repeat steps 3–9 with the remaining tortillas and filling.
11. Slice each quesadilla into three wedges with a sharp chef’s knife.
12. Garnish the wedges with thinly sliced scallions and fresh cilantro leaves before serving.
Finally, these quesadillas emerge with a satisfying crunch that gives way to a velvety, tangy filling—the smoked paprika and cayenne add a subtle warmth that lingers pleasantly. For a creative twist, I sometimes serve them alongside a cool avocado crema or pile them high with pickled jalapeños for an extra kick.
Pimento Cheese Stuffed Mushrooms
Zesty and comforting, these pimento cheese stuffed mushrooms are my go-to holiday appetizer that always disappears first at parties. I first made them for a Christmas Eve gathering years ago when I needed a quick, crowd-pleasing bite, and now they’re a non-negotiable tradition in my home—I even prep them ahead and stash them in the fridge so I can pop them in the oven when guests arrive.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 24 large cremini mushrooms, stems removed and caps cleaned
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces cream cheese, softened to room temperature
- ¼ cup mayonnaise
- ¼ cup diced pimentos, drained and patted dry
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Arrange the mushroom caps in a single layer on the prepared baking sheet, cavity-side up.
- Brush the inside of each mushroom cap lightly with the melted butter using a pastry brush.
- Bake the mushroom caps for 8 minutes at 375°F to release excess moisture—they should look slightly softened but not fully cooked.
- While the mushrooms bake, combine the grated cheddar, softened cream cheese, mayonnaise, diced pimentos, smoked paprika, garlic powder, onion powder, and cayenne pepper in a medium mixing bowl.
- Stir the mixture vigorously with a rubber spatula until fully blended and creamy, about 2 minutes. Tip: For a smoother filling, ensure the cream cheese is truly softened to avoid lumps.
- Remove the mushrooms from the oven and carefully drain any accumulated liquid from the baking sheet.
- Fill each mushroom cap generously with the pimento cheese mixture using a small spoon, mounding it slightly.
- Return the stuffed mushrooms to the oven and bake at 375°F for 12 minutes, or until the filling is bubbly and golden on top. Tip: Rotate the baking sheet halfway through for even browning.
- Transfer the mushrooms to a serving platter and sprinkle immediately with the chopped parsley. Tip: The parsley adds a fresh contrast, so don’t skip it—it brightens the rich flavors.
Mouthwateringly creamy with a hint of smokiness, these mushrooms offer a perfect textural contrast between the tender caps and the gooey, sharp filling. I love serving them warm alongside a crisp white wine or as a playful topping for grilled burgers—they’re versatile enough to steal the show any time of year.
Pimento Cheese and Avocado Toast
Nostalgia hits me every time I make this—my Southern grandmother’s pimento cheese spread meets California-style avocado toast for a brunch-worthy mashup that’s become my go-to lazy weekend treat. It’s creamy, tangy, and just indulgent enough to feel special without any fuss. I love how the sharp cheddar plays off the buttery avocado, and it comes together in minutes if you prep the spread ahead (which I always do on Sundays!).
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 2 slices of artisanal sourdough bread, approximately 1-inch thick
- 1 ripe Hass avocado, halved and pitted
- 4 ounces sharp white cheddar cheese, finely grated
- 2 tablespoons mayonnaise, preferably Duke’s or homemade
- 2 tablespoons diced pimentos, drained
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Sea salt flakes, for finishing
- Freshly cracked black pepper, for finishing
- Microgreens or arugula, for garnish (optional)
Instructions
- In a medium mixing bowl, combine the finely grated sharp white cheddar cheese, mayonnaise, diced pimentos, smoked paprika, garlic powder, and cayenne pepper until fully incorporated. Tip: For a smoother spread, let the mixture rest at room temperature for 10 minutes to allow the flavors to meld.
- Toast the artisanal sourdough bread slices in a toaster or under a broiler set to high (about 450°F) for 2–3 minutes per side, until golden brown and crisp. Tip: Lightly brush the bread with softened unsalted butter before toasting for an extra-rich, golden crust.
- While the bread toasts, scoop the flesh from the halved Hass avocado into a small bowl and mash coarsely with a fork, leaving some texture.
- Spread the mashed avocado evenly onto the toasted sourdough slices, covering the surface completely.
- Top each avocado-covered slice generously with the pimento cheese mixture, spreading it to the edges. Tip: If desired, place the topped toast under the broiler for 1–2 minutes to lightly melt the cheese, watching closely to prevent burning.
- Finish each toast with a pinch of sea salt flakes, a twist of freshly cracked black pepper, and a garnish of microgreens or arugula if using.
Outrageously creamy and packed with flavor, this toast offers a delightful contrast between the cool, velvety avocado and the warm, tangy cheese spread. The subtle heat from the cayenne and smokiness from the paprika elevate it beyond basic avocado toast. For a fun twist, I sometimes add a drizzle of hot honey or serve it alongside a simple frisée salad for a light lunch.
Pimento Cheese Fried Chicken Sandwich
Tucked away in my recipe binder, this Pimento Cheese Fried Chicken Sandwich is a Southern-inspired masterpiece I’ve perfected over countless summer cookouts. There’s something magical about that crispy, golden chicken paired with the creamy, tangy spread—it’s the ultimate comfort food with a gourmet twist. Let me walk you through my foolproof method for creating this showstopper at home.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup buttermilk
– 2 pasture-raised eggs, lightly beaten
– 1½ cups all-purpose flour
– ½ cup cornstarch
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 cups peanut oil, for frying
– 4 brioche buns, split and toasted
– 1 cup sharp cheddar cheese, grated
– ½ cup cream cheese, softened
– ¼ cup mayonnaise
– ¼ cup roasted red peppers, finely diced
– 1 tbsp hot sauce
– ½ tsp Worcestershire sauce
– 4 leaves butter lettuce
– 4 slices heirloom tomato
Instructions
1. In a shallow dish, combine the buttermilk and lightly beaten pasture-raised eggs, then submerge the pounded chicken breasts to marinate for 20 minutes at room temperature—this tenderizes the meat and ensures a juicy result.
2. In a separate bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper until fully incorporated.
3. Remove one chicken breast from the buttermilk mixture, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere a thick coating.
4. Heat the peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy—maintaining this temperature is key for even browning without burning.
5. Carefully lower one coated chicken breast into the hot oil and fry for 5–7 minutes, flipping halfway, until the exterior is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain; repeat with the remaining chicken breasts, frying in batches to avoid overcrowding the oil.
7. While the chicken rests, prepare the pimento cheese by combining the grated sharp cheddar cheese, softened cream cheese, mayonnaise, finely diced roasted red peppers, hot sauce, and Worcestershire sauce in a medium bowl, stirring until smooth and spreadable.
8. Spread a generous layer of the pimento cheese onto the bottom half of each toasted brioche bun, then top with a fried chicken breast, a leaf of butter lettuce, and a slice of heirloom tomato before closing with the bun top.
9. Serve immediately while the chicken is hot and crisp. Each bite delivers a satisfying crunch that gives way to tender, flavorful meat, beautifully balanced by the rich, slightly spicy cheese spread. Elevate this sandwich by pairing it with tangy pickles or a simple side of coleslaw for a complete meal that’s sure to impress at any gathering.
Pimento Cheese Pizza with Caramelized Onions
You won’t believe the holiday miracle that happened in my kitchen last week when I decided to combine two Southern classics into one unforgettable pizza. My family’s traditional Christmas Eve pimento cheese spread met a bubbling, golden pizza crust, and the result was pure magic—a creamy, tangy, slightly sweet masterpiece that disappeared faster than Santa’s cookies.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 18 minutes
Ingredients
– 1 pound store-bought pizza dough, at room temperature
– 2 tablespoons extra-virgin olive oil, divided
– 2 large yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 1/4 teaspoon kosher salt
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup Monterey Jack cheese, freshly grated
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup mayonnaise
– 1 (4-ounce) jar diced pimentos, drained
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup fresh parsley leaves, finely chopped
Instructions
1. Preheat your oven to 475°F (246°C) and place a pizza stone or inverted baking sheet on the middle rack to heat for 30 minutes.
2. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-low heat.
3. Add the thinly sliced yellow onions and cook, stirring occasionally, for 5 minutes until they begin to soften.
4. Sprinkle the granulated sugar and kosher salt over the onions, which will help draw out moisture and promote caramelization.
5. Continue cooking the onions, stirring every 3-4 minutes, for 20-25 minutes until they turn a deep golden brown and become jammy in texture. Tip: Resist the urge to increase the heat—slow caramelization develops the best flavor.
6. While the onions cook, combine the grated sharp cheddar cheese, grated Monterey Jack cheese, softened cream cheese, mayonnaise, drained diced pimentos, smoked paprika, and cayenne pepper in a medium mixing bowl.
7. Stir the mixture vigorously with a wooden spoon until fully incorporated and creamy.
8. Lightly flour a clean work surface and roll the room-temperature pizza dough into a 12-inch circle.
9. Brush the entire surface of the dough with the remaining 1 tablespoon of extra-virgin olive oil.
10. Carefully transfer the rolled dough to the preheated pizza stone or baking sheet using a pizza peel or the back of a baking sheet.
11. Par-bake the dough for 5 minutes until the surface looks dry and begins to puff slightly.
12. Remove the par-baked crust from the oven and spread the pimento cheese mixture evenly over the surface, leaving a 1/2-inch border.
13. Scatter the caramelized onions evenly over the cheese layer. Tip: For extra flavor, reserve a tablespoon of the onion cooking oil to drizzle over the pizza before baking.
14. Return the pizza to the oven and bake for 12-13 minutes until the crust is golden brown and the cheese is bubbling.
15. Remove the pizza from the oven and let it rest on a wire rack for 3 minutes to set.
16. Sprinkle the finely chopped fresh parsley over the pizza before slicing. Tip: Use kitchen shears for clean cuts through the gooey cheese layers.
Heavenly doesn’t begin to describe the contrast between the crisp, chewy crust and the luxuriously creamy cheese layer punctuated by sweet onion jam. The smoked paprika adds a subtle smokiness that makes this feel like gourmet comfort food—try serving it with a crisp, bitter greens salad to cut through the richness.
Pimento Cheese and Bacon Wrapped Jalapeños
Diving into holiday appetizers always brings back memories of my first attempt at these spicy, cheesy bites—they were an instant hit at our family gathering. Today, I’m sharing my perfected version of Pimento Cheese and Bacon Wrapped Jalapeños, a recipe that balances creamy, smoky, and spicy flavors in every bite. It’s become my go-to for parties because it’s surprisingly simple yet always impresses guests.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 12 fresh jalapeño peppers, halved lengthwise and seeded
– 8 ounces sharp cheddar cheese, finely grated
– 4 ounces cream cheese, softened to room temperature
– ¼ cup mayonnaise
– 2 tablespoons diced pimentos, drained
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– 12 slices thick-cut bacon, each slice cut in half crosswise
– 2 tablespoons extra-virgin olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the finely grated sharp cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, smoked paprika, and garlic powder until fully incorporated.
3. Spoon the pimento cheese mixture evenly into the 24 jalapeño halves, filling each to a slight mound.
4. Wrap each stuffed jalapeño half with a half-slice of thick-cut bacon, securing it tightly around the pepper.
5. Arrange the wrapped jalapeños on the prepared baking sheet, spacing them about 1 inch apart.
6. Lightly brush the tops of the bacon-wrapped jalapeños with extra-virgin olive oil to promote even browning.
7. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and golden brown, and the cheese is bubbly.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow the filling to set slightly.
9. Transfer to a serving platter and enjoy warm.
Every bite offers a delightful contrast: the crispy, smoky bacon gives way to a creamy, tangy pimento cheese filling, with just enough heat from the jalapeño to keep things interesting. For a creative twist, try drizzling them with a touch of honey or serving alongside a cool ranch dip to balance the spice—they’re perfect as a festive appetizer or game-day snack.
Summary
Overall, these 18 creamy pimento cheese recipes offer a deliciously savory adventure for any home cook. Whether you’re craving a classic spread or a creative twist, there’s something here to love. We hope you’ll whip up a batch, share your favorite in the comments below, and pin this roundup to your Pinterest boards for easy inspiration. Happy cooking!
