Pimento cheese dip, sometimes called Southern pâté or the caviar of the South, is one of those classic recipes that people quietly obsess over. It’s creamy, sharp, a little tangy, and completely addictive. This easy homemade pimento cheese dip comes together in minutes and tastes miles better than anything store-bought. Whether you’re spreading it on crackers, piling it into sandwiches, or serving it as a party dip, this Southern-style pimento cheese is rich, bold, and seriously hard to stop eating. Every time I make it for friends, someone asks for the recipe – which is usually the sign it’s a keeper.

Why This Tastes So Good

A blend of sharp and mild cheddar gives depth without harshness
Cream cheese makes it luxuriously smooth instead of oily
Pimentos add sweetness and moisture, not just colour
A touch of Dijon and Worcestershire gives that “what is that?” flavour
Garlic powder instead of fresh garlic keeps it mellow and crowd-friendly

Equipment Needed

Mixing bowl
Box grater or food processor
Silicone spatula or spoon

Serves & Timings

Serves: 8–10 (as a dip)

Prep Time (Active): 10 minutes
Cook Time (Active): None
Additional Passive Time: 30 minutes (recommended chill)
Total Time (Approx): 40 minutes

Ingredients

6 oz cream cheese, softened
1 cup sharp cheddar cheese, freshly grated
1 cup mild cheddar cheese, freshly grated
½ cup mayonnaise (full-fat works best)
½ cup diced pimentos, drained well
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Salt, to taste

Optional additions (pick one):

1–2 tablespoons pickled jalapeños, finely chopped
A pinch of cayenne for heat
1 teaspoon hot sauce

Method

Add the softened cream cheese and mayonnaise to a mixing bowl. Stir until completely smooth and creamy.
Fold in the grated cheddar cheeses until evenly combined.
Add the diced pimentos, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, and black pepper.
Stir gently until everything is fully mixed and creamy but still textured.
Taste and adjust salt or heat if needed.
Cover and chill for at least 30 minutes to let the flavours settle before serving.

How To Serve It

With crackers, pretzels, or tortilla chips
Spread thickly on toasted sourdough or brioche
As a sandwich filling with grilled chicken or bacon
Dolloped onto burgers or sliders
Scooped with celery or bell peppers for a lighter option

Make-Ahead & Storage

Keeps well in the fridge for up to 5 days
Flavours improve after the first day
Stir briefly before serving if chilled firm

FAQ

Can I Make This Without Cream Cheese?

Yes, but it will be looser and more mayo-forward. Cream cheese is what gives it that rich, scoopable texture.

Should I Use Pre-Shredded Cheese?

Freshly grated melts and blends much better. Pre-shredded cheese can make the dip slightly grainy.

Is This Spicy?

Not unless you add heat. As written, it’s flavourful but mild and very crowd-friendly.

Can I Make It Smooth?

Yes. Pulse briefly in a food processor if you prefer a smoother, spreadable finish.

Compact Nutrition (Estimated)

Per Serving (1 of 10):

Calories: ~220 kcal
Fat: 19 g
Carbohydrates: 2 g
Protein: 6 g

Ella Cooks