Prices Pimento Cheese Recipe: Southern Spread With Tangy Depth

Southern spreads don’t get more iconic than this creamy, tangy pimento cheese. I’ve refined this version to balance sharp cheddar with just the right amount of roasted red peppers and a hint of spice.

The key is using high-quality block cheddar for the smoothest texture, and letting the mixture rest for at least 30 minutes so the flavors meld. This isn’t just a sandwich filling—it’s a versatile staple for crackers, burgers, or even stuffed into celery sticks.

What you get is a spread with bold flavor and creamy consistency that holds its shape without being dry. The roasted peppers add sweetness that perfectly complements the sharp cheese.

Store it in an airtight container for up to a week—if it lasts that long.

Ingredients for Prices Pimento Cheese

Block cheddar, roasted peppers, and a tangy kick make this Southern spread unforgettable.

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The cheddar is non-negotiable—block cheddar only (the pre-shredded stuff has anti-caking agents that mess with the texture). I grab mine from Whole Foods or Trader Joe’s for that sharp, melty quality. Cream cheese needs to be fully softened (leave it out for an hour or microwave 15-20 seconds). For the roasted red peppers, jarred from Mezzetta works great—just drain and pat dry.

No vegetarian Worcestershire? Annie’s or Edward & Sons make solid versions. Mayonnaise can be swapped for Greek yogurt (same amount), but the texture will be slightly different. If you’re out of Dijon, yellow mustard at half the amount works in a pinch. The hot sauce is flexible—Crystal or Tabasco are classic, but whatever you’ve got is fine.

This keeps beautifully in an airtight container for up to 1 week in the fridge. For longer storage, freeze in portions for up to 3 months (it may separate slightly when thawed, but a quick stir fixes that). Bring to room temperature before serving for the best spreadability.

Step-by-Step Instructions for Pimento Cheese Spread

Here’s the method I use to achieve that perfect balance of creamy, tangy, and slightly smoky flavors.

Step 1: Prepare the Cheese and Cream Base

Start by grating the 8 oz Sharp Cheddar Cheese using the large holes of a box grater. I always use block cheese and grate it myself because pre-shredded cheese has anti-caking agents that prevent smooth melting.

In a large mixing bowl, beat the 4 oz Cream Cheese with a wooden spoon until completely smooth. Then add the 0.5 cup Mayonnaise and stir until fully combined. This creates the creamy foundation that binds everything together.

Step 2: Add the Flavorful Components

Finely chop the 0.5 cup Roasted Red Peppers and blot them with a paper towel to remove excess moisture. Add them to the cheese mixture along with the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, and 0.5 tsp Hot Sauce.

These ingredients add the signature tangy depth. The Dijon provides a sharp contrast to the richness, while the Worcestershire and hot sauce add layers of savory and spicy complexity. Stir until all the wet ingredients are fully incorporated.

Step 3: Season and Combine Thoroughly

Sprinkle in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, 0.25 tsp Ground Black Pepper, and 0.25 tsp Smoked Paprika. The smoked paprika is what gives this spread its subtle, distinctive warmth.

Fold in the grated cheese until evenly distributed. I like to use a spatula and press down slightly as I mix to help the cheese start melting into the base. The mixture should look chunky at first but will smooth out as it rests.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to develop and the spread to thicken to the perfect consistency. You’ll notice the textures blend together beautifully during this time.

For the best flavor, I recommend making this a day ahead. The taste deepens overnight, and the spread becomes even creamier. When ready to serve, give it a final stir—it should be smooth, spreadable, and packed with that signature pimento cheese tang.

Dietary Considerations for prices pimento cheese

Vegetarian Adaptations

This spread is naturally vegetarian when you use vegetarian Worcestershire sauce—I swear by Annie’s or Edward & Sons brands. They deliver that same deep umami without anchovies. The rest of the ingredients are already meat-free, making this a perfect option for plant-based diets. 💪

Gluten-Free Friendly

All ingredients in this recipe are inherently gluten-free, but always double-check your Worcestershire sauce and seasonings. Some brands add wheat-based thickeners. I’ve never had issues with Lea & Perrins Vegetarian version.

Lactose Intolerance Workarounds

For those avoiding dairy, swap the cheddar for vegan cheddar shreds—Daiya or Violife melt well. Use vegan cream cheese and mayo (like Kite Hill or Just Mayo). The texture will be slightly different but still delicious.

Lower Fat Option

You can replace the mayo with Greek yogurt (same ½ cup amount) for less fat. The spread will be tangier and slightly less creamy, but still packed with flavor. I sometimes do a 50/50 mix of mayo and yogurt for balance.

Sodium Considerations

To reduce sodium, use low-sodium Worcestershire and cut the added salt in half. The cheese and peppers already contribute plenty of flavor. I find the smoked paprika still gives it depth without needing extra salt.

You can also rinse the roasted red peppers if they’re packed in brine to remove excess sodium. 💡

Frequently Asked Questions