Made with freshly shredded cheddar, mayonnaise, and diced pimento peppers, this classic pimento cheese is a Southern staple for a reason. It’s creamy, salty, sharp, and is the perfect spread to enjoy on sandwiches, crackers, or straight from the spoon!

Perfect Pimento Cheese

The Masters tournament is right around the corner, and while I know next to nothing about golf, even I have heard of their legendary pimento cheese sandwiches. And coming from someone who grew up in the South, has actually worked at the Masters, and is going again this year, I think it’s time I share my recipe for those of you who can’t make it to Augusta!

What is Pimento Cheese?

Pimento cheese is a classic Southern spread made from shredded cheese, mayonnaise, and diced pimentos (the sweet red peppers that are stuffed into olives). Also known as “Southern pâté” and “the caviar of the South,” it’s a common fridge staple for I grew up eating all the time.

It’s also the main ingredient of the most iconic sandwich served at the Masters Tournament every year—and seeing as I’ve sampled countless of them while working the tournament, it’s safe to say I know my way around a good recipe! There are so many recipe variations out there, but my version keeps things classic. It’s the perfect staple to have on hand, whether you need it for game days, afternoon snacks, summer barbecues, or a Masters-themed party!

Ingredients You’ll Need

Most people buy pimento cheese at the store, but it tastes so much better homemade and only uses a few basic ingredients:

Monterey Jack and extra-sharp cheddar cheese. You can use all cheddar if you prefer, but I like the mild flavor that Monterey Jack cheese adds to the recipe. For an extra kick, use Pepper Jack instead.
Diced pimentos. Obviously, for pimento cheese, you’ll need pimentos! They add a nice pop of color, sweetness, and tang to the recipe, and I just use the jarred kind—you can find them in your grocery store next to the pickles and roasted peppers.
Full-fat cream cheese. This isn’t traditional, but it makes the pimento cheese extra smooth and creamy while adding some tanginess. For the best texture, make sure it’s at room temperature before using.
Mayonnaise. Mayo acts as a binder and forms the backbone of a good pimento cheese, so go for a good-quality brand (this is not the place to cut corners)! I always go for Duke’s or Hellman’s.
Worcestershire sauce (optional). Adds depth and umami.
Grated onion. The fresh onion isn’t overpowering—it just adds a bit of umami to wake everything up. If needed, you can always substitute this with onion powder.
Smoked paprika, garlic powder, salt, and pepper. To add flavor, savoriness, and smokiness.
Tabasco or cayenne. Add to taste for heat and acidity.

How to Make the Perfect Pimento Cheese

When made at home, pimento cheese is so easy to make! Here’s a quick breakdown of the recipe:

Mix together the base. In a large bowl, stir together the cream cheese, mayonnaise, Worcestershire sauce, smoked paprika, garlic powder, and Tabasco until smooth and creamy.
Add in the cheese. Stir in the shredded cheddar, Monterey Jack, drained pimentos, and grated onion until evenly combined.
Adjust and taste. And that’s it! If you prefer a creamier texture, add more mayonnaise, then season with salt and pepper as needed.
Chill. Let the dip rest for at least 30 minutes to let the flavors meld.
Serve and enjoy! For the best texture, let the pimento cheese sit at room temperature before serving.

Recipe Variations

Pimento cheese is such an easy recipe that can be adapted for whatever you’re in the mood for! Here are a few ideas to get you started:

Use a different cheese. Pepper jack, colby jack, white cheddar, smoked gouda, or even mozzarella will all work.
Make it spicy. Add diced jalapeños, calabrian chilis, or red pepper flakes for an extra kick.
Add flavor enhancers. Use fresh chives, Dijon mustard, roasted garlic, or pickle juice to add acidity and depth.
Add different mix-ins. Diced pickles, crispy bacon bits, and caramelized onions are some of the top crowd-pleasers.

Tips for the Best Pimento Cheese

Shred your own cheese. Pre-shredded varieties are coated in cornstarch or cellulose to prevent the cheese from clumping, but this also prevents it from melting and mixing properly. For the perfect creamy texture, always use freshly grated cheese.
Use room temperature cream cheese. It blends much more smoothly and will create the perfect smooth base.
Add more mayo as needed. This pimento cheese firms up in the fridge, so add more mayonnaise or use less cheese if you prefer a smoother texture.
Don’t skip the chill time. It’s a simple step, but it allows the dip to fully set and meld in flavor.
Taste as you go. Every brand of cheese varies in saltiness, so you’ll need to adjust accordingly.

Serving Suggestions

Pimento cheese is one of those spreads that can truly go with anything! Here are a few of my favorite ways to enjoy it:

In a sandwich or grilled cheese. For that classic Masters taste, use soft white bread.
With crackers. Saltines or Ritz-style crackers are my favorites.
With crudités. Fresh veggies like celery, carrot, and bell peppers are all great options.
On baked potatoes.
As a burger topping.

Storage & Make-Ahead Instructions

Pimento cheese is the perfect appetizer to prep ahead of time—all you have to do is let it come to room temperature before serving! Here’s everything you should know:

Storage instructions. Pimento cheese can be made ahead of time and refrigerated until ready to serve. Leftovers will last in an airtight container for up to 5 days—I do not recommend freezing.
Before serving. The pimento cheese will firm up significantly in the fridge, so let the spread sit out to get to room temperature before serving.

If you try the recipe, I’d love to hear what you think (or how you make it your own)!