Pimento Cheese Dip

Name: Pimento Cheese Dip
Prep time: 15 min
Total time: 35 min
Yield: About 2 cups; 8 snack-size servings
Cuisine: American
Ingredients: 8 ounces sharp cheddar cheese, freshly grated (about 2 loosely packed cups); 1/3 cup diced jarred pimentos, measured after draining; 2 ounces cream cheese, softened; 1/4 cup mayonnaise; 1/2 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 1 small pinch cayenne pepper

Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26

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Pimento cheese dip with sharp cheddar, cream cheese, mayonnaise, and drained red pimentos. A thick, textured no-cook dip with 15 minutes of active prep.

Pimento cheese dip with visible cheddar shreds and red pimento pieces in a ceramic bowl beside crackers and grilled cheese.

Pimento cheese dip is a thick cheddar-and-pepper spread that makes an easy no-cook snack with crackers, vegetables, or grilled cheese triangles. This version combines freshly grated sharp cheddar and sweet red pimentos with a little cream cheese, mayonnaise, Dijon, and gentle heat. It is intentionally textured, with visible cheese shreds and pepper pieces. Drain the pimentos well and mix by hand rather than processing everything into a paste. Allow 15 minutes of active preparation plus a 20-minute chill; the cream cheese should already be softened.

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How to make Pimento Cheese Dip

Makes About 2 cups; 8 snack-size servings. Listed times are estimates; visual and temperature cues control doneness.

Prep
15 minCook
0 minRest
20 minTotal
35 minYield
About 2 cups; 8 snack-size servings

Equipment

Box grater
Fine-mesh strainer
Clean towel or paper towels
Measuring cups and spoons
Knife and cutting board
Medium mixing bowl
Sturdy spoon or spatula
Covered container

Ingredients

•8 ounces sharp cheddar cheese, freshly grated (about 2 loosely packed cups)
•1/3 cup diced jarred pimentos, measured after draining
•2 ounces cream cheese, softened
•1/4 cup mayonnaise
•1/2 teaspoon Dijon mustard
•1/4 teaspoon garlic powder
•1/8 teaspoon freshly ground black pepper
•1 small pinch cayenne pepper

Instructions

1
Grate the cheddar and drain the pimentos
Grate the cheddar using the large holes of a box grater. Drain the pimentos in a fine-mesh strainer, then blot gently with a clean towel or paper towel to remove surface moisture. Measure 1/3 cup after draining. If the pieces are larger than about 1/4 inch, chop them smaller.
2
Stir the creamy base
In a medium bowl, stir the softened cream cheese until smooth. Add the mayonnaise, Dijon, garlic powder, black pepper, and cayenne. Stir with a sturdy spoon or spatula until evenly combined with no large cream-cheese lumps. The cream cheese should be soft enough to blend, not melted.
3
Fold, chill, and serve
Fold the grated cheddar and drained pimentos into the creamy base until evenly distributed, keeping the cheese's shredded texture. Cover and refrigerate for 20 minutes before serving. Stir once more, then transfer to a serving bowl. If you prefer a softer spread, let the portion you are serving stand for 5–10 minutes before scooping.

Variation

- Replace 4 ounces of the sharp cheddar with 4 ounces of mild cheddar for a gentler flavor. - Replace the pimentos with the same amount of well-drained, finely diced roasted red peppers. - Omit the cayenne for a milder dip; it adds heat, not an essential texture. - Replace Dijon with the same amount of yellow mustard for a slightly sharper, familiar mustard note. This recipe is intended as a cold spread rather than a pourable hot cheese sauce.

Questions and answers

What is pimento cheese dip made of?

This version uses sharp cheddar, pimentos, cream cheese, mayonnaise, Dijon, garlic powder, black pepper, and a pinch of cayenne. The cheddar and peppers stay visible in a thick, scoopable spread.

Are pimentos and pimientos the same thing?

Yes. Both spellings appear on jars of the mild red peppers used in this dip. Drain and blot them before measuring.

Is pimento cheese dip served hot or cold?

This recipe is served cold or briefly softened for easier scooping. It is not a hot melted-cheese dip, so the grated cheddar retains its texture.

Why is my pimento cheese watery?

Undrained peppers or extra brine can loosen the mixture. Drain and blot the pimentos before mixing, and avoid pouring any liquid from the jar into the bowl.

Can I make pimento cheese dip ahead of time?

Yes. Prepare it, cover, and refrigerate; stir before serving. It becomes firmer when chilled, so let only the portion being served soften briefly if needed.

What can I serve with pimento cheese dip?

Plain crackers, celery sticks, and small grilled cheese triangles all work. Use it as one part of a snack plate rather than spreading a thick extra layer on every sandwich.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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