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3.5 from 2 votes

Homemade Pimento Cheese

Homemade Pimento Cheese—classic and simple with just Cheddar cheese, mayo, pimentos and cayenne pepper. Easy and delicious!
Prep Time20 mins
Total Time20 mins
Servings: 24 servings
Calories: 123kcal
Author: Lucy Brewer


  • 2 8 oz. blocks extra sharp Cheddar cheese (I prefer Cracker Barrel and usually use one white and one yellow)
  • 1 4 oz. jar diced pimentos, drained
  • 1/2 - 3/4 cup mayonnaise (Duke's - amount depends on how creamy you like it)
  • 1/2 - 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon freshly ground black pepper


  • Grate cheese into large bowl using small side of grater. Drain pimentos and add to cheese. Sprinkle the cayenne (start with 1/4 or 1/2 teaspoon and taste after mixing) and black pepper over the cheese. Stir in 1/2 cup of mayonnaise. You may decide to add an additional 1/4-1/2 cup depending on how creamy you like it. Mix well and taste. Add more mayo, cayenne, and a little salt if needed--usually don't need salt as cheese is salty.


Tips for Making the Best Pimento Cheese:

  • Choose high quality cheese like Cracker Barrel brand.
  • I only use Duke's Mayonnaise.
  • Use a food processor to grate the cheese and a stand mixer to stir together.
  • Start with a smaller amount of mayo and cayenne pepper and taste as you go. 
  • You can make this pimento cheese recipe several days in advance and store in the refrigerator. 
  • Do not freeze.
  • Serve at room temperature.