Pimiento Cheese

I love and I mean LOVE Pimiento Cheese. I am going to preface this by saying that if you’re southern, do not judge me on this recipe. This is a quick and easy version that allows me to get my fix. I know there are more complex ways to make it. Don’t Judge Me! Ha Ha!

This cheese can be eaten as a dip, traditionally on white bread as a tea sandwich, on burgers, or any way you choose.

Pimiento Cheese Dip

Serves 12 to 14

Prep Time – 20 Minutes

Stores up to 2 Weeks In Fridge

Level of Difficulty – Easy


  • 2 , 8 oz Bricks Of Sharp Cheddar
  • 2 packages of cream cheese, softened
  • 1 C of Roasted Red Peppers, either roasted yourself or from a jar. If using a jar, drain.
  • 1/3 C Capers
  • 1 Medium Purple Onion, Minced
  • 1/3 C Mayo
  • 3 T Grainy Mustard
  • 4 T Olive Juice
  • 1 T Black Pepper
  • 1 T Dry Mustard


  1. Grate the cheddar on the largest grate is using a box grater. Cheese should not be fine.
  2. Place the cream cheese in a food processor or use a mixer. Whip until smooth.
  3. Add in half the cheese, mayo, mustard, beat on high.
  4. Add in the olive juice, capers, onions, and seasonings. Beat on high.
  5. Add in the rest of the cheese, beat on high.
  6. If using a food processor add in the peppers, and pulse several times.
  7. If not using a processor, mince the peppers and beat on low into the cheese mixture.

You’re done! Eat and Enjoy!