Easy Pimiento Cheese

While classic pimiento cheese doesn’t need any improvement, it’s fun to play with new flavor combinations until you find your favorite.

Easy Pimiento Cheese
Makes about 2 cups
  • 1 (4-ounce) jar pimiento peppers, drained
  • ¼ cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon hot sauce
  • 8 ounces freshly shredded cheese
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat pimientos, mayonnaise, cream cheese, mustard, and hot sauce at low speed until well combined. Add shredded cheese, a little at a time, and beat just until combined. Cover and refrigerate for up to 1 week.
For SMOKY WHITE CHEDDAR PIMIENTO CHEESE, use shredded smoked white Cheddar cheese.

For GREEN CHILE PIMIENTO CHEESE, add 1 (4-ounce) can diced hot green chiles and use 4 ounces shredded Monterey Jack cheese with peppers and 4 ounces shredded Monterey Jack cheese.

For ZESTY HERBED PIMIENTO CHEESE, substitute pimientos for finely chopped roasted red peppers and use shredded extra-sharp white Cheddar cheese. Add ¼ cup chopped parsley and ½ (0.6-ounce) package Italian salad dressing mix into the mayonnaise mixture before adding the cheese.