Pimento Cheese

5 from 3 reviews


  • 8 ounces softened cream cheese (full or low-fat is fine)
  • 8 ounces grated sharp Cheddar (about 2 cups grated)
  • 2 tablespoons brown mustard
  • 1 tablespoon mayonnaise
  • 4 ounce jar diced pimentos, drained
  • 24 tablespoons pickled jalapeños, diced
  • 2 tablespoons pickled jalapeño brine
  • Optional: 1-2 Peppadew peppers, diced


  1. In a large bowl, combine the cream cheese, Cheddar, mustard and mayo until fairly uniform.
  2. Add in the pimentos and peppers and brine. Mix well.
  3. Taste for salt and pepper (it likely won’t need either one)
  4. Serve now or refrigerate for up to 4 days. Best eaten at room temperature.


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