Pimento Cheese Recipe Pioneer Woman: Classic Southern Spread With a Kick

This classic Southern spread brings together sharp cheddar, creamy mayonnaise, and tangy pimentos for a flavor that’s both rich and balanced. No cooking required—just mix, chill, and serve.

Perfect as a sandwich filling, cracker topping, or party dip, this version stays true to tradition while delivering a slight kick. The texture is smooth yet slightly chunky, exactly as it should be.

Ingredients for Pimento Cheese Recipe Pioneer Woman

Sharp cheddar, creamy mayo, and tangy pimentos make this a Southern staple.

The cheddar is everything here. Block cheddar from the deli counter (like Boar’s Head or Sargento) grates beautifully and melts perfectly—pre-shredded has anti-caking agents that mess with the texture. Full-fat mayo (Duke’s for authenticity, Hellmann’s for availability) gives that classic creaminess. Pimentos can be found in jars near the pickles at any Walmart or Kroger. Don’t skip the cream cheese—it smooths everything out.

No cayenne? Hot sauce at half the amount works in a pinch. Want it smokier? Swap regular pimentos for fire-roasted red peppers. The Worcestershire adds depth, but if you’re strict vegetarian, swap in soy sauce. Mayonnaise haters can use Greek yogurt at a 1:1 ratio, though the flavor shifts slightly. If your cheese is extra sharp, you might scale back the garlic and onion powder a bit.

This keeps in the fridge for 5-7 days—perfect for sandwiches all week. For longer storage, freeze it (yes, really) for up to 3 months. Let it come to room temp before serving so the flavors can meld. Spreads easiest when slightly softened.

Step-by-Step Instructions for Pimento Cheese

This classic Southern spread comes together quickly with the right technique and attention to texture.

Step 1: Prepare the Cheeses for Mixing

Start by grating the 8 oz Sharp Cheddar Cheese using the small holes of a box grater. I always use block cheese and grate it fresh—pre-shredded cheese contains anti-caking agents that can make your spread grainy. Let the 4 oz Cream Cheese sit at room temperature for 30 minutes to soften before beginning.

The cream cheese should be soft enough to scoop easily with a spoon but not melted. This ensures it blends smoothly into the mixture without creating lumps. Freshly grated cheddar also melts more evenly, giving you that perfect creamy texture Southern pimento cheese is known for.

Step 2: Combine the Wet and Dry Ingredients

In a large mixing bowl, add the softened 4 oz Cream Cheese, 0.5 cup Mayonnaise, 1 tsp Worcestershire Sauce, and 1 tsp Dijon Mustard. Use a wooden spoon or silicone spatula to mix until completely smooth and well combined. The mayonnaise should be full-fat for the creamiest result.

Next, stir in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.25 tsp Cayenne Pepper, 0.25 tsp Salt, and 0.25 tsp Black Pepper. These seasonings build depth and balance the richness of the cheeses. Taste as you go and adjust the cayenne if you prefer more or less heat.

Step 3: Fold in the Pimentos and Cheddar

Drain the 4 oz Pimentos thoroughly and pat them dry with a paper towel to remove excess liquid. Fold the pimentos into the cream cheese mixture until evenly distributed. The pimentos should be diced small for consistent texture in every bite.

Add the grated 8 oz Sharp Cheddar Cheese and fold gently until just combined. Don’t overmix at this stage—you want to see flecks of cheddar throughout the spread. The mixture should be thick but spreadable, with a slight gloss from the mayonnaise.

Step 4: Chill for Optimal Flavor and Texture

Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together and the spread to firm up slightly, making it easier to handle. I find 2 hours is ideal for the best texture.

You’ll notice the color deepens slightly as it chills, and the sharpness of the cheddar mellows into that classic, balanced flavor. The spread should hold its shape when scooped but still be easy to spread on sandwiches or crackers.

Wine and Beer Pairings for This pimento cheese recipe pioneer woman

White Wine Picks

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully. Its bright acidity and citrus notes balance the creamy, cheesy spread perfectly. I like Kim Crawford or Oyster Bay for consistent quality. 🍷

Red Wine Options

For red lovers, a light-bodied Pinot Noir works surprisingly well. The earthy notes complement without overpowering. Try Meiomi or La Crema—both are widely available and food-friendly. Serve slightly chilled.

Beer Pairings

A crisp pilsner like Samuel Adams Noble Pils offers a clean, refreshing contrast. The carbonation cleanses your palate between bites. For craft lovers, a Belgian witbier with citrus notes also pairs well.

Non-Alcoholic Choices

Sparkling water with lime provides a simple, refreshing option. I also love sweet tea—the tannins in black tea cut through the fat beautifully. For a festive touch, try sparkling apple cider with a cinnamon stick.

Serving Temperature

Serve white wines at 45-50°F and reds at 55-60°F. Beer should be ice cold. These temperatures enhance the flavors and ensure the perfect pairing with your spread.

Frequently Asked Questions