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Kirsten Turk

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Pimento Cheese Recipe (with cream cheese!)

May 4, 2024

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– a small town, midwestern girl living in sunny South Florida with my husband and our two golden doodles.

Welcome to my lifestyle blog dedicated to good food, better drinks, easy entertaining ideas and laid-back living. 

Sharing a cocktail, hosting a party with good friends, trying new recipes, making memories over a thoughtfully laid out grazing board; these are the moments I love to live and share with others.

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Hey, I'm Kirsten

This pimento cheese recipe is my go-to when the craving hits. My husband and I fell in love with pimento cheese when we lived in North Carolina for a year, so every now and then, we get a craving for it. After testing some recipes, noting what we liked and didn’t like, we landed on my simple pimento cheese recipe I’m sharing today.

The Cream Cheese Debate

Some people will tell you cream cheese does not belong in pimento cheese. I am not one of those people. To me, it adds an extra layer of creamy, dreamy decadence which I believe gives it a much deserved spot in any pimento cheese recipe.

If you’ve never tried it, give it a go before turning your nose up!

Fun fact: According to this Serious Eats article, “the original version started out as something quite different: the marriage of cream cheese and canned pimento.” So, there’s a little history for you, proving that cream cheese does in fact belong in pimento cheese ;).

What to serve with Pimento Cheese

This simple pimento cheese recipe uses cream cheese, mayo, cheddar cheese and pimentos to make a delicious southern spread that's perfect for crostinis or pimento cheese sandwiches! It makes for a great appetizer or simple lunch. Get the full recipe on the blog at

Pimento cheese is great on so many things. It makes a delicious grilled cheese. Pimento cheese sandwiched in between two slices of white bread is a southern household staple. It’s great with crisp veggies like cucumbers, carrots and celery.

But, I like to serve mine up with toasted baguette aka “crostini.”

To make crostini, simply slice up a baguette, lay on a sheet pan and drizzle or brush on olive oil. Bake your oiled baguette slices in a 350º F oven for 10 minutes, or until golden and crispy. They will get crunchier as they cool!

How to Make Pimento Cheese

For some reason when I’m eating pimento cheese, my southern twang comes out just a tad more than usual. Ha! To make this pimento cheese recipe, simply combine all your ingredients together in a bowl and stir until well mixed. It’s best to let this chill in the fridge a couple hours, so all the flavors can come together. If you don’t have a few hours, at least give it a good 15 minutes or so!

I like to grate my own cheese for this, it just seems to turn out better! I like to do a mixture of sharp cheddar and monterey jack cheese or a mild white cheddar. Its’s fun to mix it up and find a cheese combo you like best!

I always use the jarred pimentos, but you can definitely roast your own peppers if you have the time.


Pimento Cheese Recipe (with cream cheese!)

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This simple pimento cheese recipe uses cream cheese, mayo, cheddar cheese and pimentos to make a delicious southern spread that’s perfect for crostinis or pimento cheese sandwiches!

  • Author: Kirsten Turk


Units Scale

For the pimento cheese:

  • 4 oz softened cream cheese
  • 1/3 cup mayo
  • 1.5 cups grated sharp cheddar (about 6 oz from a block of cheddar)
  • 3/4 cup grated monterey jack cheese or a mild white cheddar (about 3-4 oz from a block)
  • 4 oz jar diced pimentos drained
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp kosher salt

For the crostini:

  • 1 baguette
  • Olive oil


  1. Combine all pimento cheese ingredients in a mixing bowl
  2. Stir together with a spatula or hand mixer until well combined
  3. Allow to chill in the fridge before serving

To make the crostini:

  1. Pre-heat your oven to 350º F
  2. Slice your baguette and spread on a sheet pan
  3. Drizzle or brush with olive oil
  4. Bake for 10 minutes until golden and crispy– they will get crunchier as the cool!
  5. Serve right away or allow to cool and place in an airtight container until ready to serve



If you’re using the 2x or 3x recipe, the cheese “oz” amounts that are in parenthesis don’t update, so please keep that in mind when making a large recipe. For 2x, it would be about 12 oz sharp cheddar and about 6-8 oz monterey jack. For 3x, it would be about 18 oz sharp cheddar and about 9-12 oz monterey jack.

Did you make this recipe?

Share a photo and tag us @kirstenturk — I love seeing your creations!

Throughout this blog are affiliate links including, but not limited to, links from Amazon Associates and LTK. If you use one of these links to make a purchase, I have the opportunity to earn money from your qualifying purchases.

Editor's note: Affiliate links
easy large batch rum punch inspired by the turks and caicos
simple lychee martini

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