Appetizers
America’s Test Kitchen pimento cheese recipe delivers that perfect balance of creamy, tangy, and slightly spicy Southern flavor with a satisfying crunch. This isn’t your grandma’s basic cheese spread—it’s a bold, restaurant-quality condiment that elevates sandwiches, crackers, and even burgers to new heights.
The secret lies in precise measurements and a textural contrast that keeps every bite exciting.
What sets this recipe apart is the methodical approach to blending sharp cheddar with tangy mayonnaise and finely chopped pimentos, creating a spread that’s smooth yet studded with bright, crunchy flecks.
I’ve tested countless variations, and this one consistently delivers that perfectly balanced flavor profile—creamy enough to spread easily but with enough texture to hold its shape on toasted bread or crispy crackers.
By the time you’re done mixing, you’ll have a rich, velvety spread with just the right amount of heat from cayenne and depth from smoked paprika. The flavor develops even more after chilling, making it ideal for meal prep.
Whether you’re serving it on classic Southern sandwiches or as a bold dip for veggies, this pimento cheese will become a staple in your kitchen.
Store it in an airtight container in the fridge for up to a week, where the flavors continue to meld and deepen. For extra heat, add a dash of hot sauce, or keep it classic with just the essentials.
Let’s make this foolproof, flavor-packed spread that’ll have everyone asking for seconds.
Ingredients for america's test kitchen pimento cheese
Eight simple ingredients transform into a restaurant-quality Southern spread with perfect texture and bold flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 8 oz | Aged 6-12 months for sharpness |
| Mayonnaise 🥛 | ½ cup | Duck egg preferred for richness |
| Pimento-Stuffed Green Olives 🫒 | ¼ cup | Finely chopped, pitted |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture |
| Dijon Mustard 🥬 | 1 tsp | Whole grain preferred |
| Smoked Paprika 🌶️ | ½ tsp | For depth of flavor |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Kosher Salt 🧂 | ½ tsp | For balancing flavors |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Hot Sauce 🌶️ | 1 tsp | Optional, for extra heat |
The cheddar is non-negotiable—sharp white cheddar aged 6-12 months gives that tangy bite. Whole Foods or Trader Joe's carry excellent options, but check the label for that 'aged' designation. Mayonnaise matters too: duck egg mayo adds richness, but regular works fine. Pimento olives? Goya or Bertolli brands are my go-tos—they’re consistently bright and flavorful. Smoked paprika should be Spanish-style for that authentic Southern touch, and cayenne is where you control the heat. I always grab extra cayenne because you can adjust it later.
No pimento olives? Finely chopped roasted red peppers work in a pinch, though they’ll lack that classic pimento tang. Short on sharp cheddar? Colby Jack mixed with a little sharp cheddar gets you close, but the flavor won’t be as bold. The mustard is key—Dijon adds depth, but yellow mustard in a bind works too. For extra crunch, add 1 tbsp finely chopped red onion. The hot sauce is optional, but if you add it, Tabasco or Crystal are the only ones I trust. And trust me on this: don’t skip the olive oil—it’s what makes the whole thing silky smooth.
This keeps beautifully in the fridge for up to 1 week, with flavors deepening over time. I like to portion it into small jars—perfect for meal prep or gifting. For extra crunch, store a few chopped olives on top of the spread before sealing. If it gets too thick after chilling, just stir in a splash of extra-virgin olive oil. And if you’re feeling fancy, serve it on toasted sourdough with a sprinkle of flaky salt—game changer.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you’ll stare at the ingredients list and think, "Wait, that’s it?"—then taste it and realize you’ve been missing out. Sharp cheddar, mayo, olives, olive oil, and a splash of Dijon? It’s the perfect storm of tangy, creamy, and briny that doesn’t require a degree in chemistry.
- No-Fuss Texture: Here’s what sold me—the way the pimento olives get finely chopped and folded in means no weird chunks or soggy bits. The olive oil keeps it silky smooth, and the Dijon adds just enough bite to cut through the richness. It’s the kind of spread that’s actually foolproof, not some fussy recipe that falls apart if you blink.
- Weeknight Wonder: Between us, I’ve used this on toast for lazy breakfasts, as a dip for veggies when I’m too tired to cook, and even stuffed into chicken breasts for a quick dinner. It’s my go-to when I need something reliable, fast, and still impressive—like when my in-laws drop by unannounced.
- Leftovers That Don’t Suck: Honestly, I make a big batch and let it sit in the fridge for days. The flavors only get better as it mellows out, and it’s way cheaper than buying pre-made pimento cheese. Plus, it’s one of those rare spreads that tastes just as good cold as it does fresh—so no stress if you whip it up ahead of time.
Step-by-step instructions for america's test kitchen pimento cheese recipe
This method delivers that perfect balance of creamy, tangy, and slightly spicy pimento cheese with a satisfying crunch.
Shred the Sharp White Cheddar Cheese
Start by grating the 8 oz sharp white cheddar cheese using a box grater or food processor fitted with a shredding disc. For the best texture, I like to use a combination of medium and fine shreds—this creates that signature bite that makes pimento cheese so special. If using a food processor, pulse briefly to avoid melting the cheese.
Place the shredded cheese in a medium bowl and set aside. The sharper the cheese, the more complex the flavor profile, so don't skimp on this step. The cheese should be fully shredded with no large chunks remaining—this ensures even distribution of flavor throughout the dip.
Mix the Wet Ingredients
In a separate small bowl, combine the 0.5 cup mayonnaise, 1 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp hot sauce, 0.5 tsp smoked paprika, 0.25 tsp cayenne pepper, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Whisk everything together until smooth and fully incorporated. The mixture should be creamy with no visible streaks of spices.
Here's the thing—don't rush this step. The spices need to fully dissolve into that rich mayonnaise base. If you're using duck egg mayonnaise, you'll notice it's even more velvety, which is perfect for achieving that luxurious texture in the final dip. Taste the mixture now—it should be tangy, slightly spicy, and well-balanced.
Combine and Process the Pimento Cheese
Add the chopped 0.25 cup pimento-stuffed green olives to the shredded cheese. Using a food processor or stand mixer fitted with the paddle attachment, combine everything on low speed until just mixed. You're looking for a creamy, spreadable consistency—not a smooth paste. I like to pulse briefly if using a food processor to maintain some texture.
This is where the magic happens. The olives add that signature crunch and bright, briny flavor that makes this dip so distinctive. Don't overprocess—you want to see some visible texture in the final mixture. If it's too thick, add 1 teaspoon of water at a time until it reaches your desired consistency. The dip should be smooth enough to spread but still have that satisfying bite.
Chill and Develop the Flavors
Transfer the pimento cheese to an airtight container and refrigerate for at least 2 hours—I prefer 4 hours or even overnight. This chilling time allows the flavors to fully meld and the spices to infuse evenly throughout the mixture. The cheese will firm up slightly, which makes it easier to spread and gives it that perfect texture.
Real talk: This step is crucial. The longer you let it chill, the better the flavors become. If you're short on time, at least 2 hours will give you decent results, but I promise you'll notice the difference with the full 4 hours. The dip should be cool to the touch and ready to serve when you're ready to enjoy it.
Adjust and Serve
Before serving, give the pimento cheese a taste and adjust the seasoning if needed. You might want to add a pinch more kosher salt or cayenne pepper to intensify the flavors. The dip should be tangy, slightly spicy, and rich with that unmistakable pimento flavor. Serve it chilled with crispy crackers, toasted bread, or as a sandwich spread.
For the ultimate presentation, I like to transfer it to a serving bowl and garnish with a sprinkle of smoked paprika or a few extra chopped olives on top. The contrast between the creamy dip and the crunchy crackers is what makes this Southern classic so irresistible. Enjoy it immediately while it's at its peak texture and flavor!
Pro Tips For Making America'S Test Kitchen Pimento Cheese
- Grate Cheese Coarse: I learned this the hard way—using pre-shredded cheese makes pimento cheese grainy and dry. Grab a box grater and shred the sharp white cheddar yourself; the larger, uneven pieces melt more evenly and keep the texture creamy. (Yes, even if you’re impatient like me.)
- Chop Olives Small: Pimento-stuffed olives need to disappear into the mix, not sit as chewy chunks. Pulse them in a food processor for 3–4 seconds—just enough to break them down, but not turn them into paste. This recipe relies on their flavor, not their texture.
- Mix Slowly, Then Rest: Dumping all ingredients at once and stirring aggressively traps air, making the cheese lumpy. Start with half the mayo, mix gently, then add the rest in stages. Let it sit 10 minutes before serving—the flavors meld, and the texture smooths out.
- Use Dijon Sparingly: The recipe calls for just 1 teaspoon, but I used to double it thinking more mustard = better flavor. Wrong. The sharp cheddar and olives already pack punch; too much Dijon overpowers. Taste as you go—you can always add more, but you can’t take it out.
Regional styles of this dish
Classic Southern Style
This is the pimento cheese you’d find in a Mississippi or Alabama roadside diner—creamy, tangy, and studded with bright pimento olives. The key is using sharp white cheddar (aged 6-12 months) for that signature bite, paired with Dijon mustard for depth.
I like to add a pinch of smoked paprika to mimic the flavor of slow-smoked meats often served alongside it. Serve it on toasted sourdough with a sprinkle of flaky sea salt for the ultimate Southern sandwich experience. 🧀
Texas-Style Bold
Texans take their pimento cheese with extra heat and a smoky kick. For this version, increase the cayenne pepper to ½ tsp and add ½ tsp chipotle powder for depth. Swap the Dijon mustard for yellow mustard and stir in 1 tbsp finely chopped jalapeños for extra crunch.
This version shines on Texas toast or as a dip for pork rinds—perfect for game day. The bold flavors stand up to spicy ribs or brisket. 🌶️
Cajun-Inspired Spicy
For a Louisiana twist, blend in 1 tsp Creole seasoning (like Tony Chachere’s) and ½ tsp garlic powder into the wet ingredients. Use hot sauce (like Crystal) instead of Tabasco for that signature Cajun heat. Top with chopped green onions and a dash of filé powder for an earthy finish.
This version pairs perfectly with po’boys or as a dip for cracklings—it’s got that bold, spicy kick that defines Cajun cuisine. 🔥
Modern Fusion Twist
Elevate the classic with a modern touch: swap ½ the mayonnaise for Greek yogurt (like Fage 5%) for a lighter texture. Add 1 tsp honey to balance the heat and fold in 1 tbsp chopped roasted red peppers for extra depth.
Finish with a sprinkle of everything bagel seasoning for a crunchy, savory contrast. This version works as a veggie dip or on avocado toast—it’s fresh, tangy, and totally unexpected. 💫
Smoky BBQ Pairing
Take your pimento cheese to the next level by adding 1 tbsp BBQ sauce (like Sweet Baby Ray’s Original) to the wet ingredients. Stir in ½ tsp liquid smoke for an extra smoky depth.
This version is a game-changer on pulled pork sandwiches or as a dip for pretzel bites. The smoky, tangy flavors complement BBQ perfectly, making it a must-try for tailgates or cookouts. 🍖
Nutrition facts
Frequently asked questions
Why does the recipe call for sharp white cheddar instead of regular cheddar?
The sharpness in white cheddar (aged 6-12 months) gives that signature tangy bite that makes this spread stand out. Regular cheddar lacks the depth of flavor, which is why this recipe specifically calls for the sharper variety. The aging process enhances the complexity, balancing the creaminess of the mayo and the briny pimentos.
Can I make this pimento cheese without a food processor?
Use a sturdy hand mixer or even a fork to combine the ingredients. Start by grating the cheese finely with a box grater, then mix it with the wet ingredients in a bowl until fully incorporated. You may need to pulse occasionally for even distribution, but the texture will still be creamy and delicious. The key is patience—stir until smooth.
How can I adjust the heat level if I don’t like spicy food?
Start by reducing the cayenne pepper to ¼ tsp or omit it entirely. For a milder kick, swap the hot sauce for a less spicy variety or use half the amount. If you prefer no heat at all, skip the cayenne and hot sauce entirely—the smoked paprika will still add depth without spiciness. Taste as you go!
What’s the best way to store leftover pimento cheese?
Transfer it to an airtight container and refrigerate for up to 1 week. The flavors actually deepen over time! For extra crunch, store a few chopped olives on top before sealing. If it thickens after chilling, stir in 1 tsp olive oil to restore spreadability. Freezing isn’t recommended as it can alter the texture.
Can I use this pimento cheese as a sandwich spread?
Yes! It’s perfect for sandwiches—try it on toasted sourdough with smoked turkey or pulled pork. For extra flair, add a sprinkle of flaky sea salt or crushed red pepper flakes on top. The creamy texture holds up well, making it ideal for hearty Southern-style sandwiches.