Old Fashioned Pimento Cheese Recipe With Cream Cheese: Southern Spread With a Velvety Twist

There’s a reason this spread has been a Southern staple for generations. My Nana Mae taught me that the secret to the perfect version lies in the balance between sharp cheddar and smooth cream cheese.

This recipe honoring those lessons delivers a velvety texture that’s rich without being heavy. The pimentos add just enough sweetness to complement the tang of the cheese.

I’ve tested this on countless sandwiches and crackers, and it never fails to impress. David always gives it his highest rating as my official taste-tester.

Whether you’re spreading it on white bread or serving it with veggies, this creation brings comfort in every bite.

Ingredients for Old Fashioned Pimento Cheese Recipe with Cream Cheese

Sharp cheddar, smooth cream cheese, and tangy pimentos make this spread unforgettable.

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The cheddar has to be sharp and block-cut—pre-shredded melts weird (coated in anti-caking stuff). I grab Cabot or Tillamook at the regular grocery store. Cream cheese? Philadelphia full-fat is the move. For pimentos, look for the 4 oz jars by the pickles. They’re cheap and last forever once opened. Nana Mae always said not to skip the grating step—it melts better.

No sharp cheddar? Colby works at a pinch but loses that zing. Cream cheese swap? Neufchatel at two-thirds the amount (it’s lower fat). Out of Worcestershire? Soy sauce with a dash of lemon gets you close. Pimentos can be roasted red peppers in a bind—just pat them dry. The mayo is non-negotiable though. It’s the glue that holds everything together.

This keeps for 1 week in the fridge, but honestly? It’s gone in 2 days at my house. Freezing works for 3 months if you really need to. Spread it on sandwiches, crackers, or just eat it with a spoon (no shame).

Step-by-Step Instructions for Pimento Cheese With Cream Cheese

This classic spread comes together quickly with simple mixing and a touch of patience.

Step 1: Grate the Sharp Cheddar Cheese

Start by grating the 8 oz Sharp Cheddar Cheese block using the small holes of a box grater. Freshly grated cheese melts better and creates a smoother texture than pre-shredded. I always use room temperature cheese—it grates more evenly and incorporates better into the mix.

This step ensures your spread has that authentic, melty consistency that defines great pimento cheese. Avoid packing the grated cheese down in the measuring cup—just use the full 8 oz as is.

Step 2: Blend Cream Cheese and Seasonings

In a large mixing bowl, combine the 8 oz Cream Cheese with 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, 0.5 tsp Hot Sauce, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Use a spatula to mix until completely smooth.

The cream cheese should be fully softened to room temperature—this prevents lumps in your final spread. I like to press the mixture against the bowl sides to work out any stubborn bits.

Step 3: Incorporate Pimentos and Cheese

Drain the 0.25 cup Pimentos well and pat dry with a paper towel to remove excess moisture. Add them to the bowl along with all the grated sharp cheddar. Fold everything together gently but thoroughly—you want the pimentos evenly distributed without overworking the mixture.

At this point, add the 0.5 tsp Salt and 0.25 tsp Black Pepper. Taste and adjust seasoning if needed, but remember flavors will meld as it chills. The mixture should look slightly chunky from the cheese shreds but fully combined.

Step 4: Chill for Optimal Flavor and Texture

Transfer the mixture to an airtight container and refrigerate for at least 2 hours, but overnight is even better. This chilling time allows the flavors to develop and the spread to thicken to that perfect, scoopable consistency Southern pimento cheese is known for.

I’ve found that the texture improves significantly after chilling—it goes from loose to rich and creamy. The sharp cheddar mellows slightly while the cream cheese base keeps everything luscious. This step is non-negotiable for the best results.

Wine and Beer Pairings for This Recipe

White Wine Pairings

For a crisp contrast to the rich creaminess, I love a chilled Sauvignon Blanc from New Zealand. Its citrusy acidity cuts through the cheese beautifully. A Pinot Grigio from Northern Italy also works wonders, especially with its light, refreshing finish. 🍷

Red Wine Options

If you prefer reds, go for a light-bodied Pinot Noir from Oregon. Its bright fruit notes complement without overpowering. I’d avoid heavy tannic wines—they’ll clash with the spread’s creamy texture. David always reaches for this pairing when we entertain.

Local Beer Picks

Here in Austin, I’d suggest a crisp Texas lager like Lone Star. The effervescence cleanses your palate between bites. For craft lovers, a wheat beer with citrus notes, such as Real Ale Firemans #4, adds a nice contrast. 🍺

Non-Alcoholic Choices

Sweet tea with a squeeze of lemon is a classic Southern pairing. The acidity balances the richness perfectly. For a fizzier option, a ginger beer like Fever-Tree adds a spicy kick that complements the pimentos.

Serving Temperature

Serve whites and beers ice cold—around 45-50°F. Reds should be slightly chilled to 60°F for this pairing. I always take my whites out of the fridge 10 minutes before serving to let the flavors open up.

Frequently Asked Questions