A lively twist on classic pimento cheese made with cheddar, cream cheese, mayonnaise, pimentos, and fresh jalapeños.
This jalapeño pimento cheese is my go-to savory snack—perfect for a quick scoop on a cracker before a meal or while waiting in the school pickup line. It’s creamy, satisfying, and full of flavor.
Bright, slightly spicy, and very versatile, it pairs well with crackers, veggies, or made into a sandwich.
Classic Southern Spread
Pimento cheese often falls into two camps: ultra-creamy versions heavy on mayonnaise and cream cheese, or drier styles where the cheddar predominates. This recipe strikes a balance—creamy enough to be spreadable but with enough texture to hold up in a sandwich.
I add two fresh jalapeños (seeds removed and finely diced) for a gentle heat and pleasant crunch. The green jalapeños, red pimentos, and yellow cheddar also make for a colorful presentation.
Ingredients
- Cream Cheese – 4 oz. (half a block), softened.
- Mayonnaise – about 1/3 cup. Use a quality mayonnaise for best flavor.
- Spices – garlic powder, onion powder, and a pinch of cayenne pepper.
- Cheddar Cheese – roughly 3 cups shredded (about 8–9 oz.). Buy a block and grate it yourself for better texture.
- Pimentos – one 4 oz. jar, drained well.
- Jalapeños – about 2 small fresh jalapeños, seeded and finely diced (roughly 3 tablespoons).
How to make
You can mix this by hand with a bowl and spatula or use a stand mixer with the paddle attachment for speed and ease.
- Beat together the softened cream cheese, mayonnaise, garlic powder, onion powder, and cayenne until smooth and combined.
- Add the grated cheddar and mix just until incorporated—avoid overworking so the texture stays pleasant.
- Fold in the drained pimentos and diced jalapeños by hand so the pimentos stay intact.
- Transfer to a serving container. If making ahead, store in an airtight container in the refrigerator.
Recipe tips
- Grate your own cheddar from a block rather than using pre-shredded cheese. The freshly grated cheese blends and textures better.
- Drain the pimentos thoroughly. Pour them into a fine mesh strainer and let them sit, or pat dry with a paper towel to remove excess moisture.
- Fold the pimentos in gently by hand to avoid crushing them—this preserves their shape and color.
- Salt is optional. Cheddar often provides enough saltiness; taste and adjust as needed, keeping in mind the saltiness of any crackers you’ll serve with the spread.
Variations
- Use white cheddar for a milder, cleaner flavor.
- Swap jalapeños for finely minced serrano peppers for more heat.
- Add smoke by substituting chipotle or smoked paprika for the cayenne.
- Omit jalapeños for a classic, mild pimento cheese.
Storage & Serving
Store: Refrigerate in an airtight container for up to one week.
Serve: Offer with crackers, use as a sandwich spread, or serve alongside veggies like cucumber slices and celery.
One simple snack I love: slice a cucumber and top each round with a spoonful of the pimento cheese for a crisp, refreshing bite.
📖 Recipe
Jalapeno Pimento Cheese
Alaine @ My TX Kitchen
Ingredients
- 4 oz. Cream Cheese, softened
- ⅓ c. Mayonnaise
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- ⅛ tsp. Cayenne Pepper
- 3 c. Shredded Cheddar Cheese
- 4 oz. Jar Diced Pimentos, drained
- 3 Tbsp. Jalapeños, seeded and minced
Instructions
- In a mixer fitted with the paddle attachment (or using a bowl and spatula), beat together the cream cheese, mayonnaise, garlic powder, onion powder, and cayenne until smooth.
- Add the shredded cheddar and mix briefly until just combined. Fold in the drained pimentos and minced jalapeños. Taste and adjust seasoning if desired.
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Recipes you may also enjoy:
- Pimento Cheese Pinwheels
- Jalapeño Avocado Ranch Dip
- Spinach Artichoke Dip
Cheers,
