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Pimiento Cheese

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  • Prep 25 min
  • Total 25 min
  • Servings 16
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This is the ultimate pimiento cheese recipe. What makes this pimiento cheese better than average? Besides not using cream cheese, which is something the southern-raised experts in our test kitchens felt strongly about, this recipe calls for beating the cheese mixture to make it smoother and more spreadable. According to them, it’s hard to beat too long. Combine that technique with a little extra prep—grating your own cheese makes all the difference here—and a few non-traditional ingredients—soy sauce, pickled jalapeño peppers and Dijon really amp up the flavor. This pimiento cheese isn’t just cheesy and creamy, it’s also slightly spicy, deeply savory and a tiny bit tangy. With so much going on, this totally nontraditional, but absolutely irresistible take on pimiento cheese is a must try!
By Betty Crocker Kitchens
Updated May 25, 2022
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Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons jalapeño juice from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
  • 1 tablespoon Dijon mustard
  • 2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 16 oz freshly grated extra-sharp cheddar cheese (4 cups)
  • 4 oz freshly grated Colby cheese (1 cup)
  • 1 jar (4 oz) diced pimientos, drained
  • 3 green onions, thinly sliced
  • 2 tablespoons chopped jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices
  • Crackers, as desired

Steps

  • 1
    In large bowl, place mayonnaise, pickled jalapeño juice, mustard, soy sauce and lemon juice. Beat with electric mixer on low speed 5 to 10 seconds to combine.
  • 2
    Add cheeses; beat on medium speed 15 to 30 seconds to combine. Scrape bowl, then beat on medium speed 2 to 4 minutes longer or until cheese mixture is creamy and spreadable.
  • 3
    Stir pimientos, onions and jalapeños into cheese mixture, until just combined. Serve with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Beating the cheese mixture is the key technique in this recipe, and as we noted above, it’s hard to beat it for too long. To make this less labor intensive, use an electric hand mixer or a stand mixer. Just remember when it’s time to stir in the solid ingredients added at the end of the recipe, it’s best to do this by hand.
  • tip 2
    Grating your own cheese ensures a creamier finished result. While we love preshredded cheese for convenience, this is simply not the place for it. The drier texture and additional ingredients that are added to keep preshredded cheese from clumping isn’t the best for pimiento cheese.
  • tip 3
    Let spread come to room temperature before serving. If the party starts at 6 p.m., pull your spread out at 5 and leave it covered, so it’ll be soft and spreadable by the time your guests arrive.
  • tip 4
    For a classic pairing, serve your pimiento cheese with Ritz crackers. It’s also great spread on a cold sandwich. Just remember to let it stand at room temperature for about an hour or use hearty bread, because it’s a thick spread.
  • tip 5
    Jarred pimientos come in diced and sliced forms. Our kitchen experts prefer the texture of diced, but either type will work in this recipe.

Nutrition

240 Calories, 22g Total Fat, 8g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: About 1/4 Cup
Calories
240
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
500mg
21%
Potassium
60mg
2%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Pimiento cheese is a creamy, spreadable cheese, sometimes referred to as pâté du Sud, as it’s a classic in the southern food canon. Not that it’s a constant. In its simplest form, pimiento cheese is mayo, shredded cheese and jarred pimiento peppers. But this is not that recipe.
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