Pimento Cheese

Craving a creamy Southern classic with bold flavor? This pimento cheese brings sharp cheddar, extra‑sharp white cheddar, and chopped pimentos together in one irresistible spread. Miracle Whip adds a smooth, zesty creaminess, while Worcestershire sauce deepens the savory flavor. White pepper and salt balance the mix, and diced jalapeños add a gentle kick. The result is a rich, colorful spread that works for sandwiches, crackers, and easy entertaining. Even better, it comes together in minutes and tastes even richer after it chills.
Now let’s look at the simple ingredients that give this pimento cheese its signature Southern flavor.
- Sharp Cheddar Cheese adds a bold, tangy flavor to the mix. It creates a rich base and gives the spread its classic bite.
- Extra‑sharp white cheddar adds even more intensity. Because it’s stronger and saltier, it balances the sweetness from the pimentos and Miracle Whip.
- Pimentos add color and mild sweetness. They soften into the mixture and brighten every bite, giving the spread its signature Southern charm.
- Miracle Whip creates a smooth, creamy texture. It also adds a little tang, which lifts the flavor of both cheeses.
- Worcestershire Worcestershire deepens the savory notes. As a result, the spread tastes fuller and more balanced.
- White pepper adds gentle heat. It blends smoothly and keeps the flavor warm without overpowering the other ingredients.
- Salt sharpens the flavors and ties everything together. A small amount enhances the cheeses, pimentos, and seasonings.
- Diced jalapeños bring a fresh, lively kick. They add heat, but they also brighten the spread and keep it from tasting too heavy.
Pimento Cheese
Ingredients
- 4 oz sharp cheddar cheese finely shredded
- 4 oz extra sharp white cheddar cheese finely shredded
- ½ cup pimentos drained
- ½ cup miracle whip
- ½ tsp white pepper
- ¼ tsp Worcestershire sauce
- 1 tsp salt
- 1 tbsp jalapenos diced
Instructions
- Place all ingredients into a medium bowl and stir to combine.
- Chill for one hour before using.