Julie Bailey


My son and I love pimento cheese and enjoy making it from scratch because it's so easy. We like a tiny amount of heat with ours and this recipe's 'heat' can easily be adjusted up or down. The Worcestershire Sauce adds an extra layer of flavor that we feel rounds out what is missing from many pimento cheese recipes. I hope you enjoy this recipe.

☆☆☆☆☆ 0 votes
10 to 12
15 Min
No-Cook or Other


8 oz pkg
cream cheese, softened
6-8 c
sharp cheddar cheese, shredded (use according to how dense you prefer your pimento cheese)
1/2 c
pepper jack cheese, shredded
1/2 (+/-) c
mayonnaise -or- miracle whip (your preference)
1 jar(s)
diced pimentos (4 oz size)
1 Tbsp
worcestershire sauce
1/4 to 1/2 tsp
each of onion powder, garlic powder, black pepper, chili powder (adjust to desired taste)
1/4 tsp
mustard powder (optional)
1/2 tsp
smoked paprika (optional)


1Combine softened cream cheese, pimentos, Worcestershire sauce, spices and mayonnaise/Miracle Whip. (NOTE: for creamy spread, use electric hand mixer and for chunky spread, beat by hand).
2Add cheeses and beat until consistency meets your preference (chunky or creamy). Taste test to determine if the spice level meets your preference and add more if you prefer more 'heat'.
3Chill for an hour or more. Serve as sandwiches or as an hors d'oeuvres option with crackers. Store in the refrigerator for up to two weeks.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy