Southern Style Jalapeño Pimento Cheese
Homemade Jalapeño Pimento Cheese! A classic Southern cheese spread with a spicy jalapeño twist. Perfect for smearing on crackers, burgers, sandwiches, etc. -this spicy pimento cheese recipe is simply the best.
Pimento cheese is a staple in Southern cuisine and this Southern foodie loves putting it on everything, especially when it’s extra spicy.
If you aren’t familiar with this Southern cheese-y condiment, let me quickly catch you up to speed. The most simple pimento cheese is made with cheddar cheese, cream cheese, and/or mayonnaise and pimentos.
This homemade jalapeño pimento cheese kicks things up quite a few notches with the heat from dry spices and the peppery tang from jarred jalapeños. Don’t worry. You can adjust the heat to your liking by using more or fewer jalapeños and spice!
Why You’ll Love This Recipe
- You’ll learn how to make a Southern favorite without leaving home.
- Quick and easy. Jalapeño pimento cheese is a simple appetizer to have prepared in just a few minutes.
- So much flavor! You’ll want to put it on everything which is great because…
- YOU CAN PUT IT ON EVERYTHING. It can be used as a condiment, dip, spread and so much more.
Ingredients You’ll Need
- Extra-Sharp Cheddar Cheese – It makes a huge difference in texture if you use freshly shredded cheese from a block instead of pre-shredded packaged cheese.
- Sharp Cheddar Cheese – Sharp cheddar has a mildly pungent flavor so it balances the sharp and bitter extra-sharp cheddar. For the best results, shred cheese from a block.
- Cream Cheese – adds rich, tangy flavor and milds the sharp, rich flavors of cheddar cheese.
- Mayonnaise – I used olive oil blend mayo but you can use any full-fat mayo you like. Duke’s is a Southern staple.
- Garlic Powder, Ground Cayenne Pepper & Onion Powder – enhances flavor and spice.
- Jalapeños (diced) – I used a jar of drained jalapeños because they’re softer than fresh jalapeños and they have more flavor from the brine. You can use fresh jalapeños if you prefer.
- Pimentos (diced) – are sweet and tangy with very little heat.
- Sea Salt and Pepper – to taste.
How To Make Spicy Pimento Cheese
Assemble: In a bowl of a standing electric mixer or in a large mixing bowl, place all jalapeño pimento cheese ingredients except for salt and pepper.
Mix: Program a standing mixer or handheld electric mixer to blend at medium speed. Continue blending until all ingredients are mixed together thoroughly.
Season & Store: Season to taste with salt and pepper. Pimento cheese is best served at room temperature. Store leftovers in an airtight container in the fridge for 4 to 5 days. Remove from the fridge 30 minutes before serving to bring to room temperature.
Recipe Tips & Variations
- I cannot encourage you enough to shred your own cheese. The flavor and texture are so much better with freshly shredded cheddar.
- Be sure to drain the jalapeños and pimentos well. If there’s any excess liquid, it may make your pimento cheese watery and unpleasant.
- Not a huge fan of spicy food? That’s okay. Omit the jalapeños and cayenne to tone down the heat a bit. Add fresh chopped herbs instead like parsley and chives.
What To Serve With Pimento Cheese
As a dip, jalapeño pimento cheese is great served with celery, carrots, other sliced vegetables, pretzels, tortillas, etc.
As a spread, jalapeño pimento cheese is fantastic spread on gluten-free crackers, smeared in grilled cheese sandwiches and quesadillas, and slathered on big, juicy burgers.
Pimento cheese is also fantastic stirred into macaroni cheese, melted over fries and nachos and whisked into scrambled eggs, etc.
Be sure to prepare a big enough batch to make JALAPEÑO PIMENTO CHEESE STUFFED BURGERS WITH PEPPERED BACON!
Storing & Freezing
Storing: Keep any leftover pimento cheese spread in an airtight container in the fridge for up to 2 weeks. Bring to room temperature before serving.
Freezing: Do not freeze. The oils and fats from the mayo and cheese will separate.
Recipe FAQ
Pimento peppers taste similar to ripe red bell peppers but sweeter. These peppers have little to no heat so no need to worry if you don’t like spicy food.
They’re essentially the same type of cheese spread made with cheddar cheese, mayo, and/or cream cheese and pimentos, but palmetto cheese specifically uses Wisconsin cheddar.
As a spread/dip, pimento cheese is typically served cold or at room temperature.
More Southern Classic Recipes
If you love classic southern recipes, you should also try these family favorites!
Southern-Style Macaroni and Cheese
The Best Southern Potato Salad
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Southern Style Jalapeño Pimento Cheese
Ingredients
- 8 oz freshly shredded extra-sharp cheddar cheese use the block cheese and shred it, not the already shredded cheese, it makes a difference in the texture
- 8 oz freshly shredded sharp cheddar cheese
- 8 oz cream cheese softened
- 1/2 cup mayonnaise I use an olive oil blend but Duke's is a traditional southern staple
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne pepper
- 1/4 tsp onion powder
- 1/4 cup diced jalapenos thoroughly drained (in the jar- these have a great flavor and softer texture than fresh)
- 1 4 oz jar diced pimento, drained well
- sea salt and pepper to taste
Instructions
- Place all ingredients, except salt and pepper, in the bowl of an electric mixer and blend at medium speed until well combined.
- Season with salt and pepper and serve.
- Store leftover spread in a sealed container in the refrigerator.
Notes
- I cannot encourage you enough to shred your own cheese. The flavor and texture are so much better with freshly shredded cheddar.
- Be sure to drain the jalapeños and pimentos well. If there’s any excess liquid, it may make your pimento cheese watery and unpleasant.
- Not a huge fan of spicy food? That’s okay. Omit the jalapeños and cayenne to tone down the heat a bit. Add fresh chopped herbs instead like parsley and chives.
Nutrition
*This post was originally published October 17, 2012 and has been updated throughout, but this delicious recipe remains the same. 🙂
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This sounds yummy! I think I will serve this on Thanksgiving with celery sticks. Thanks for sharing.
Sounds super yummy. I love the addition of jalapenos.
You know what I do to take my pimento cheese over the top? One word: bacon. It makes a world of difference. Moderation is key, though!!
Thank you Christie!:) Lisa, I hope that you all enjoy this recipe. Thank you for taking the time to comment! 🙂
Yum this looks great! There’s actual a woman here who is originally from the south who just finished a pimento cheddar (block) cheese.
That sounds great, Bree! We southerners love our pimento cheese. 🙂 Beth, bacon is a great addition!! There is a deli near me that serves bacon pimento cheese sandwiches. I don’t eat bread anymore, but I’ll take the bacon and cheese!!
Excellent!
I’m so glad that you enjoyed the recipe Mary!
Just made the best sandwich of my life. I made the cheese spread 3 days ago, so the flavors have had time to meld. 3 slices of crispy bacon between wheat toast topped with the spread… heaven!
It’s so good after the flavors have mingled for a day or two! Love the addition of bacon!! I’m so glad that you enjoyed it Scott!
Recipe is OK….the heat is spot on for most all tastes, but they olive oil flavor is over powering.
Hi Bill! The olive oil flavor shouldn’t be noticeable, especially with a good mayo blend. It’s also optional. You can use your favorite kind of mayo here. What kind of mayonnaise did you use?
SO good! I have never liked pimento cheese until this! Always a hit with company!
So glad you enjoyed it Bobbie!
We love this recipe and have found it close to the Pimento Cheese we had in the low country of South Carolina. The only thing I’ve needed to change is the amount of Dukes we add. I’ve increased it, close to doubling it to get to the more traditional version we had when visiting. The spices are spot on and we’re really glad to have found your recipe so we can have this wonderful spread at home, in Wisconsin.
Hi Lani! I’m so glad that you enjoyed it!
Thank you so much for sharing this delicious recipe. My hubby loves it much, much more than any store-bought pimento cheese spread.
Hi Birgit! I’m so glad to hear that! It’s definitely a family favorite here, too. 🙂
Delicious recipe! Going to make it as an appetizer for my daughter’s wedding. How many servings do you recommend for 40 people?
Thank you Julie! Are you making tea sandwiches with it or just serving it as a spread? You should be good doing 3-4x’s the recipe amount for that many people. I always make extra because I don’t mind leftovers. 😉
Wondering how long this will store in the refrigerator with a tight lid? Thanks so much!
Hi Jan! It should last for up to a week in the refrigerator. I hope that you enjoy it!
Made it as recipe stated and it did have great flavor. I will make it again…but…I like it a little softer so will increase the mayo to around 3/4 cup instead of 1/2 cup.
Hi Clay! Thank you for the feedback. Yes, more mayo adjusted to your texture preference is the way to go. Happy Holidays!