Pimento Cheese with Smokin' Chipotle
Pimento cheese is the pâté of the South — sharp cheddar, mayo, and diced pimentos bound into a spread that shows up at every cookout and church potluck below the Mason-Dixon line. This version keeps the tradition and adds Smokin' Chipotle, which brings a low, smoky heat that plays perfectly against the rich cheese. It's still the same five-minute, no-cook spread, just with a little more attitude.
The recipe uses both yellow and white sharp cheddar grated at two different textures, which is the small detail that separates homemade from the tub at the store. Some of the cheese melts into the mayo for creaminess while some stays in distinct shreds for bite. Make a bowl for a party, keep it in the fridge for sandwiches, or do the thing everyone eventually does and build a grilled cheese with it. Serves about eight as a dip.
Ingredients
- 2 tsp Smokin' Chipotle
- 4 oz sharp yellow cheddar, grated
- 4 oz sharp white cheddar, finely grated
- ½ cup mayonnaise
- 1 tsp finely grated onion
- 2 oz pimentos, finely diced
Ingredient notes & swaps
- **Smokin' Chipotle:** Two teaspoons of smoky heat that turns ordinary pimento cheese into something with a kick. It's all-natural and gluten-free, so this stays a safe gluten-free snack. Start with a jar of Smokin' Chipotle and add more to taste if you like it hotter.
- **Sharp cheddar, two ways:** Yellow for the classic color, white for a slightly sharper edge. Grate one fine and one coarse for the texture contrast. Extra-sharp cheddar gives the boldest flavor.
- **Mayonnaise:** The binder. Half a cup to start, with up to a quarter cup more if the mix is dry. A good full-fat mayo makes the creamiest result.
- **Grated onion:** Just a teaspoon, grated so it disappears into the spread and adds a savory background without raw onion chunks.
- **Pimentos:** The sweet, mild red peppers that define the dish. Drain and finely dice them; jarred roasted red peppers are a fine stand-in if you can't find pimentos.
- **Grate your own cheese:** Worth repeating — pre-shredded cheese won't bind properly because of the starch coating. Block cheddar and five minutes of grating make a real difference.
Directions
- Grate the two cheddars using different grater sizes for varied texture if possible.
- Combine all ingredients in a large bowl and mix until evenly blended.
- If too dry, add up to ¼ cup more mayonnaise.
- Serve with crackers, on toast, or use for grilled cheese.
Why this works
Grating the two cheddars at different sizes is the whole technique. The finely grated cheese breaks down and binds with the mayo into a smooth, spreadable base, while the coarser shreds hold their shape and give the mixture texture instead of turning into paste. Grating your own also matters — pre-shredded cheese is coated in anti-caking starch that keeps it from blending smoothly. The Smokin' Chipotle is stirred in raw so its smoke and heat stay bright, and letting the whole bowl rest in the fridge lets the flavors marry and the mayo firm up to a scoopable consistency.
What to serve it with
Serve it as a dip with crackers, crudités, or crostini (use gluten-free crackers to keep it GF). Spread it on toast, tuck it into celery sticks, or stuff it into a burger. The move most people swear by is the grilled cheese: pile it between two slices of bread and griddle it in butter until the outside is crisp and the inside oozes. Chill it for at least 30 minutes before serving so it firms up and the flavors settle.
Tips
- Grate the cheese from a block yourself — pre-shredded cheese is coated in starch and won't bind into a smooth spread.
- Chill the finished spread at least 30 minutes so it firms up and the smoky flavor settles in.
- Add the mayo gradually; you can always add more to loosen it, but you can't take it back out.
- Taste before serving and adjust the Smokin' Chipotle — cold dips mute seasoning, so it may need a touch more.
FAQ
How long does homemade pimento cheese keep?
About a week in an airtight container in the fridge, and the flavor improves after the first day. It doesn't freeze well — the mayo separates and the texture turns grainy when thawed — so make it fresh and eat it within the week.
Can I make pimento cheese less spicy?
Yes. Start with one teaspoon of Smokin' Chipotle instead of two and taste before adding more. The smoky flavor comes through even at lower amounts, so you can keep the character while dialing back the heat. Extra mayo also mellows it slightly.
What do you eat pimento cheese with?
Crackers and raw vegetables are the classics for a dip. It's also a spread for sandwiches and burgers, a filling for celery sticks or deviled eggs, and — the fan favorite — the filling for a griddled grilled cheese. Use gluten-free crackers or bread if you need it GF.
What are pimentos, and can I substitute them?
Pimentos are small, sweet, mild red peppers, usually sold jarred and diced. If you can't find them, drained jarred roasted red peppers finely diced are the closest substitute. They add the signature sweet, mild pepper flavor and the red flecks that make it pimento cheese.
Nutrition
Estimated per serving · values are approximate.