Sharp cheddar, white cheddar, pimientos, and creamy mayo come together fast in this easy Paula Deen Pimento Cheese recipe. Perfect for snacking, spreading, and sharing!
So… full honesty here. I wasn’t always into pimento cheese. Actually, I kinda avoided it for years. You know how at family gatherings there’s always that one mystery dish that nobody under 40 touches? Yep — that was pimento cheese for me. Looked kinda mushy. Kinda retro. Not really my thing.
But then — and here’s where it all changed — I visited a friend’s house down South. We’re talking porch swings, sweet tea, and proper Southern hospitality. She set out a tray of snacks and there it was. Pimento cheese. Homemade. No fanfare, no “try this,” just sitting there all casual next to crackers and sweet pickles.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t gonna try it. Nope. Not falling for that trap. But… curiosity got me. One cracker loaded up later and — you guys — I was done for. Creamy, cheesy, tangy perfection. It was like comfort and nostalgia and summer heat all wrapped into one.
Flash forward to now, and guess what? I make this Paula Deen Pimento Cheese on the regular. Sometimes fancy for parties. Sometimes straight from the spoon after midnight. (Don’t judge. We’ve all been there.)
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Paula Deen Pimento Cheese Recipe?
Okay, let’s talk about why this recipe works. First off — it’s stupid simple. Like, you could probably make it half-asleep while binge-watching reruns of Friends simple.
But even though the ingredients are basic, the flavor? Not basic at all. It’s creamy but has that sharp cheddar bite. The pimientos bring this mellow, almost sweet pop that cuts through the richness. Plus, the mayo ties it all together in the smoothest way possible.
And don’t even get me started on how versatile it is. Spread it on sandwiches. Use it as a dip. Add it to burgers. Eat it with celery sticks when you’re pretending to be healthy. This stuff is magic. Southern comfort in every scoop. Sound familiar? That’s because once you make it, it becomes part of your kitchen routine without even realizing it.
Ingredient Notes:
Look, this recipe only works because of how the ingredients come together. Mess with them too much and it’s not quite Paula Deen Pimento Cheese anymore. Still good, but different. So let’s break it down:
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Sharp Cheddar Cheese: The real MVP. It gives that bold, almost nutty flavor. Mild cheddar? Forget it. Sharp or extra sharp is where the magic happens.
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White Cheddar Cheese: This guy balances the sharpness. Smooths things out. Plus, mixing white and yellow cheddar makes it look prettier. Not essential, but trust me, it helps.
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Pimientos (and their juice): These are more than just for color. The juice adds moisture and that subtle sweet-tang. Don’t skip it.
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Mayonnaise: The creamy glue. Use a mayo you like, because cheap mayo can ruin the vibe.
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Salt & Pepper: Simple. But vital. Adds that finishing touch and pulls everything together.
How To Make Paula Deen Pimento Cheese?
Alright. Let’s make this. You’ll probably laugh at how easy it is.
Step 1: Mix your cheeses. Grab a bowl. Toss in your shredded sharp cheddar and white cheddar. Mix them up. Nothing fancy — just blend them evenly.
Step 2: Add in the pimientos. Juice and all. Pour that goodness right into the cheese and give it a quick stir.
Step 3: Stir in the mayo. Spoon it in and mix until everything’s coated and creamy. Not too dry, not too wet. You’ll know when it’s right. Oh, and pro tip? Use a metal spoon. Pimientos will stain wood and plastic. Learned that the hard way. (My once-white spoon? Yeah, permanently pink.)
Step 4: Season. Add salt and pepper, but taste as you go. It’s easy to overdo it, so sneak up on the seasoning.
Step 5: Chill. Cover and refrigerate until you’re ready to devour. Chilling lets the flavors really come together. But if you can’t wait — no judgment. Been there.
Storage Options:
Look, leftovers are rare with this stuff. But on the off chance you do have some left (miracles happen), it stores beautifully.
Scoop it into a container, seal it tight, and pop it in the fridge. It’ll stay fresh for about a week.
Want To Save This Recipe?
Just give it a quick stir before serving — sometimes it settles or separates slightly. No big deal. Just mix and enjoy.
One thing though… don’t freeze it. Trust me on this. Mayo and cheese do weird things in the freezer. And not in a good way.
Variations and Substitutions:
You know what’s cool? This recipe’s super flexible. You can tweak it a little here and there and still end up with something delicious.
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Change up the cheese: No white cheddar? Use all sharp cheddar. Or try Monterey Jack if you’re feeling wild.
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Bring the heat: Like spice? Toss in diced jalapeños or a pinch of cayenne. Boom — spicy pimento cheese.
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Lighten up: Use light mayo if you really want. (I won’t lie though, full-fat tastes best.)
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Add a smoky vibe: Smoked paprika gives it a nice campfire-y touch. Perfect for when you wanna feel extra Southern.
What to Serve with Paula Deen Pimento Cheese?
Alright, so once you make this, how should you eat it? However you want, honestly. But here’s what I do:
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Corn chips and crackers: Classic. Can’t go wrong.
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Sandwiches: Load it up between slices of bread. Add bacon if you’re extra like me.
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Veggies: Celery, carrots… makes you feel healthy while eating cheese. Win-win.
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Burgers: Slather some on and suddenly your burger feels fancy.
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Grilled cheese: Yep — use this as your filling. Next level stuff.
Honestly? Sometimes I just grab a spoon and go to town. No shame. This is a safe space.
Frequently Asked Questions:
Is Paula Deen Pimento Cheese spicy?
Not unless you make it that way. This recipe is mild and creamy. Want heat? Add jalapeños or cayenne. Easy fix.
Can I make this ahead of time?
Oh yes. Actually, I recommend it. The longer it chills, the better it tastes. Let those flavors hang out a bit.
And that’s it, friends. Paula Deen Pimento Cheese — simple, classic, and a little bit addictive. I swear, once you make this, it’s gonna become your thing. The recipe you whip up for parties… or midnight snacks… or Tuesday afternoons when you’re feeling snacky and nostalgic.
So, what’s the first thing you’ll pair it with? Crackers? Sandwiches? Or are you going straight spoon-to-mouth like I usually do? Tell me below — I’m always up for new ideas!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Paula Deen Pimento Cheese
Ingredients
- 1 8-ounce package sharp cheddar cheese, shredded
- 1 8-ounce package white cheddar cheese, shredded
- 1 4-ounce jar pimientos, including juice, chopped
- ½ cup mayonnaise
- Salt and pepper to taste
Instructions
Combine the cheeses:
- In a large mixing bowl, add both the shredded sharp cheddar and shredded white cheddar. Stir together until evenly combined.
Incorporate the pimientos:
- Add the chopped pimientos, along with their juice, into the cheese mixture. Stir until evenly distributed throughout the cheese.
Add the mayonnaise:
- Spoon in the mayonnaise. Using a metal spoon (to avoid staining), gently mix until all ingredients are thoroughly combined and the mixture becomes creamy.
Season the mixture:
- Sprinkle in salt and pepper to taste. Stir once more to ensure the seasoning is evenly incorporated.
Chill before serving:
- Cover the bowl and refrigerate the pimento cheese until ready to serve. This allows the flavors to meld. Stir again before serving to refresh the texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
