Creamy Pimento Cheese Spread Recipe: Easy Party Appetizer for Crackers and Veggies

Name: Creamy Pimento Cheese Spread
Prep time: 15 min
Total time: 45 min
Cuisine: Southern
Ingredients: 8 oz sharp cheddar cheese, freshly grated; 4 oz cream cheese, softened; 1/2 cup mayonnaise; 1/2 cup pimentos, diced and drained; 2 tsp pickle juice (optional, but recommended); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp ground black pepper; 1/8 tsp cayenne pepper (optional); 1/4 tsp salt, or to taste; Assorted crackers, for serving; Fresh veggies (celery sticks, carrot coins, cucumber slices, bell pepper strips), for serving

Posted on November 29, 2025

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Appetizer Recipes

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Introduction

Let me paint you a picture—the first time I whipped up this creamy pimento cheese spread for crackers and veggies, my whole kitchen was filled with the warm, tangy aroma of sharp cheddar mingling with sweet roasted pimentos. It was one of those moments where you want to sneak a taste straight from the mixing bowl, because, honestly, the anticipation is almost unbearable! The spread is so velvety, so packed with flavor, that you can practically feel the smoothness on your tongue before you even dip a cracker.

The first time I tasted homemade pimento cheese, it was at a neighbor’s summer barbecue years ago—back when I was knee-high to a grasshopper and thought fancy snacks meant anything with cheese. I remember pausing mid-bite, just to savor that creamy, peppery goodness. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Ever since, I’ve been on a quest to perfect my own version, tweaking and tasting (all in the name of research, of course).

This recipe has a real history in my family. My grandma used to serve pimento cheese sandwiches at every picnic, and my kids now can’t stop sneaking spoonfuls off the serving platter. Let’s face it, if you set this out for a party, it’ll disappear before you can say “what happened to the veggies?” My husband calls it “dangerously easy” because, honestly, you can whip it up in minutes and the flavor is pure, nostalgic comfort. Whether you’re looking to brighten up your Pinterest appetizer board, prep a sweet treat for your kids’ lunchboxes, or make something simple for a weekend get-together, creamy pimento cheese spread for crackers and veggies fits the bill.

After testing this recipe more times than I can count—making it for family gatherings, gifting it to friends, and sneaking midnight snacks—it’s become a staple. There’s just something about that first taste; it feels like a warm hug from home. You’re going to want to bookmark this one (trust me).

Why You’ll Love This Recipe

Over the years, I’ve made countless batches of pimento cheese spread, tweaking ratios and testing techniques from classic Southern cookbooks to modern foodie blogs. Here’s why I keep coming back to this recipe—and why you will too:

Quick & Easy: Comes together in under 15 minutes, perfect for last-minute guests or when you need a snack fix, stat.
Simple Ingredients: No fancy grocery trips required. You probably already have everything in your fridge and pantry—cheese, mayo, pimentos, and a few staples.
Perfect for Any Occasion: This creamy pimento cheese spread is a winner at potlucks, game nights, brunch tables, and holiday gatherings.
Crowd-Pleaser: Kids love it on crackers and veggies, adults scoop it up as a sandwich filling or party dip. Never met anyone who didn’t go back for seconds.
Unbelievably Delicious: The blend of sharp cheddar, tangy pimento, and smooth mayo is classic comfort food with a little peppery kick. It’s creamy, savory, and just a touch sweet.

What sets this recipe apart is the balance—it’s not just a jumble of cheese and mayo. My trick? A bit of cream cheese for extra creaminess, a splash of pickle juice for tang, and freshly grated cheddar for melt-in-your-mouth texture. No gritty, store-bought stuff here!

This creamy pimento cheese spread isn’t just another version—it’s my tried-and-true, family-approved staple. It’s the kind of recipe that makes you close your eyes after the first bite (no exaggeration). It’s comfort food done right—faster, fresher, and with every bit of Southern soul. Whip it up when you want to impress guests without breaking a sweat, or just to turn a simple snack into something memorable. Once you try it, you’ll understand why I make double batches every time.

What Ingredients You Will Need

This creamy pimento cheese spread uses simple, wholesome ingredients to deliver bold flavor and that irresistible creamy texture. Most of these are pantry staples, and you can easily swap or substitute based on what you have on hand. Here’s what you’ll need for the perfect spread:

Sharp cheddar cheese, freshly grated (8 oz / 225g): Gives the spread its classic bite and melt-in-your-mouth feel. I always use Cabot or Tillamook for their bold flavor.
Cream cheese, softened (4 oz / 115g): Adds a silky, spreadable texture that just melts on crackers. Philadelphia is my go-to.
Mayonnaise (1/2 cup / 120ml): Smooths everything out—Duke’s or Hellmann’s are best for flavor. Use a good-quality mayo, trust me.
Pimentos, diced and drained (1/2 cup / 115g): Sweet, tangy, and just a little festive. You can use jarred pimentos or roast your own red peppers for extra depth.
Pickle juice (2 tsp / 10ml): Adds a little zing! Optional, but highly recommended for that Southern twist.
Garlic powder (1/2 tsp / 2g): A subtle kick that brings the flavors together.
Onion powder (1/2 tsp / 2g): For a little extra savory flavor—makes a big difference.
Ground black pepper (1/4 tsp / 1g): For a gentle heat.
Cayenne pepper (optional, 1/8 tsp / 0.5g): Adds a hint of spice. Skip or add more depending on your preference.
Salt (to taste, about 1/4 tsp / 1g): Helps all the flavors pop.

For serving:

Assorted crackers: Ritz, Wheat Thins, or water crackers all work beautifully.
Fresh veggies: Celery sticks, carrot coins, cucumber slices, bell pepper strips. Anything sturdy enough for dipping!

Ingredient tips: For a gluten-free option, use gluten-free crackers. If you’re dairy-free, swap in vegan cream cheese and cheese (Violife makes a pretty good version). In summer, fresh roasted red peppers can stand in for pimentos. If you’re out of mayo, Greek yogurt is a decent stand-in—just expect a slightly tangier flavor. I’ve even used a little smoked paprika instead of cayenne for a fun twist. Don’t be afraid to play around!

Equipment Needed

You won’t need much for this creamy pimento cheese spread, which is part of the charm. Here’s what I always reach for:

Mixing bowl: Large enough to handle all the ingredients without splattering. Glass or stainless steel works best.
Hand mixer or stand mixer: Not strictly necessary, but makes for extra-creamy texture. A sturdy wooden spoon works fine in a pinch (you’ll get an arm workout, though!).
Grater: For shredding your cheddar cheese fresh. Microplane or box grater—either will do.
Measuring cups and spoons: For accuracy—especially with seasoning.
Rubber spatula: Handy for scraping down the sides and folding everything together.
Serving platter or bowl: Something pretty for presentation (I love using my grandma’s old pottery dish).
Optional: Food processor for extra-smooth texture. Just pulse, don’t puree!

If you don’t have a mixer, just use your hands and a sturdy spoon—honestly, I’ve done it plenty of times and the cheese spread is still glorious. For budget-friendly tools, check discount stores or use hand-me-downs (my old grater is still going strong after a decade). Pro tip: Keep your grater sharp and clean by rinsing it immediately after use. If you do use a food processor, don’t over-process or it’ll get mushy. Trust me, I learned that the hard way!

Preparation Method

Grate the cheddar cheese: Using a box grater or microplane, grate 8 oz (225g) of sharp cheddar cheese. Freshly grated cheese melts and blends better than pre-shredded (which can be kind of waxy).

Prep time: 3 minutes.
Soften the cream cheese: Let 4 oz (115g) cream cheese sit at room temperature for about 10 minutes. If you’re in a rush, microwave for 10 seconds (not more, or it’ll get runny).

Prep time: 10 minutes.
Mix the cheeses and mayo: Add the grated cheddar, softened cream cheese, and 1/2 cup (120ml) mayonnaise to a large mixing bowl. Beat with a hand mixer on medium until creamy and well combined (about 2 minutes). If mixing by hand, stir vigorously until smooth.

Sensory cue: The mixture should look thick and creamy, with no lumps.
Add the pimentos and flavorings: Fold in 1/2 cup (115g) diced pimentos (drained), 2 tsp (10ml) pickle juice, 1/2 tsp (2g) garlic powder, 1/2 tsp (2g) onion powder, 1/4 tsp (1g) black pepper, and a pinch of cayenne (optional).

Note: If you like your spread chunky, just stir gently; for a smoother texture, mix a bit longer.
Taste and adjust: Give it a taste! Add salt (start with 1/4 tsp / 1g) and more pickle juice or cayenne if you want extra tang or heat. I usually sneak in a little more cheese at this stage (personal preference).

Troubleshooting: If it’s too thick, add a tablespoon of mayo. If too loose, add a handful more cheese.
Chill: Transfer to an airtight container and refrigerate for at least 30 minutes before serving. This helps the flavors meld and the texture firm up. (Honestly, sometimes I skip this step because I can’t wait, but it really does make a difference.)

Prep time: 30 minutes (optional but recommended).
Serve: Scoop the creamy pimento cheese spread into a serving bowl, garnish with a sprinkle of paprika or extra pimentos if you’re feeling fancy. Arrange crackers and veggies around for dipping.

Sensory cue: Spread should be thick, creamy, and hold its shape on a spoon.

Efficiency tip: Grate the cheese the night before and store in the fridge. That way, you can throw everything together in a flash. If you’re prepping for a party, make the spread a day ahead—flavors only get better overnight.

Cooking Tips & Techniques

After many, many batches of creamy pimento cheese spread (some more successful than others), I’ve learned a few tricks that make all the difference:

Always grate your cheese fresh: Pre-shredded cheese is coated with anti-caking agents, so it doesn’t blend as smoothly. Freshly grated cheddar is the secret to a dreamy texture.
Use room temperature ingredients: Cream cheese and mayo blend better when not cold. If you forget to take them out, a quick zap in the microwave (10 seconds for cream cheese, 5 for mayo) works wonders.
Don’t over-mix: If you use a food processor, pulse just until combined. Over-processing can make the spread pasty. I learned this the hard way when my first batch turned into orange glue (still tasty, but not pretty).
Taste as you go: Everyone’s palate is different. Start with less seasoning, then add more to taste. If your spread tastes flat, a splash of pickle juice or a pinch of salt usually fixes it.
Multitasking: While the spread chills, prep your veggies and arrange your crackers. If you’re making a big batch, divide into smaller containers for easier serving.
Consistency matters: For sandwiches, make the spread a little thicker by upping the cheese. For dips, add a touch more mayo for scoopability.
Common mistakes: Too much mayo makes it runny, and too little makes it stiff. Start with the recommended amounts and adjust to your liking. If you find the flavor too bland, double-check your cheese quality—sharp cheddar is a must.

Honestly, my biggest lesson was not to rush—letting it chill makes the flavors sing. And if you’re ever in doubt, just add more cheese!

Variations & Adaptations

This creamy pimento cheese spread recipe is super flexible—here are a few ways to switch things up (I’ve tried them all!):

Spicy variation: Add diced jalapeños or a dash of hot sauce for a fiery kick. Swap cayenne for chipotle powder for smoky heat.
Low-carb/keto: Use full-fat cream cheese and mayo, and serve with sliced cucumbers or bell peppers instead of crackers. Almond flour crackers are also a great alternative.
Herb lovers: Stir in chopped fresh chives, parsley, or dill for a bright, fresh flavor. This is especially good in spring or summer.
Dairy-free adaptation: Use vegan mayo, dairy-free cheddar, and plant-based cream cheese. Violife and Kite Hill are solid choices—texture is slightly different but still creamy.
Sandwich spread: Make the mixture a bit thicker (less mayo) and use as a filling for grilled cheese, burgers, or wraps. My kids love it in tortilla roll-ups!

One personal favorite? I add a spoonful of chopped bread-and-butter pickles for a sweet-and-tangy twist. If you’re making it for a holiday, stir in some roasted pecans for crunch. You can also swap out sharp cheddar for a blend of Colby and Monterey Jack for a milder version. If you need nut-free, just skip any add-ins. There’s really no wrong way to enjoy this spread!

Serving & Storage Suggestions

This creamy pimento cheese spread is best served chilled—straight from the fridge, with the texture thick and scoopable. Arrange it in a pretty bowl surrounded by crackers and fresh veggies for dipping. For parties, garnish with extra pimentos or a sprinkle of paprika for color.

Serving ideas: Serve with celery sticks, carrot coins, cucumber slices, pretzel thins, or even apple wedges for a sweet contrast. It’s also fantastic as a sandwich filling or dolloped on top of grilled chicken.

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. The flavors actually get better as they mingle! For longer storage, freeze in small batches—just thaw in the fridge and give it a good stir before serving.

Reheating: If the spread firms up too much, let it sit at room temperature for 15 minutes and stir. You can also add a splash of mayo to loosen it up. (Don’t microwave, or it’ll lose its creamy texture.)

Over time, the flavors deepen and mellow—a little sharper, a little sweeter. Perfect for make-ahead entertaining!

Nutritional Information & Benefits

Here’s a quick rundown of the nutritional profile for creamy pimento cheese spread (per 2-tbsp serving):

Calories: About 120
Fat: 10g
Protein: 4g
Carbohydrates: 2g
Sodium: 220mg

Health benefits: Sharp cheddar provides calcium and protein, while pimentos are rich in vitamin C and antioxidants. Cream cheese adds a little extra protein and a satisfying richness.

Dietary notes: Naturally gluten-free (just watch your crackers), and easy to adapt for low-carb, keto, or dairy-free diets. Contains dairy and egg (in mayo)—so watch for those allergens. If you’re looking for a snack that feels indulgent but isn’t a sugar bomb, this is a tasty choice.

Personally, I love how satisfying this spread is—you get the comfort of cheese, but with the freshness of veggies. It’s the kind of snack that keeps you full and happy!

Conclusion

This creamy pimento cheese spread for crackers and veggies is, honestly, one of my all-time favorite recipes. It’s quick, reliable, and always gets rave reviews. Whether you’re serving it at a party, packing it for lunch, or just snacking at midnight, it’s a recipe that never fails.

Feel free to make it your own—swap in different cheeses, add herbs, or play with the spice level. That’s the beauty of this recipe; it’s endlessly customizable and always delicious. For me, it’s a little taste of childhood, a dash of Southern comfort, and a whole lot of cheesy goodness.

If you try this creamy pimento cheese spread, let me know how it goes! Drop a comment, share your version, or tag me with your Pinterest creations. I love seeing how everyone puts their own spin on a classic. Here’s to more moments of cheesy, snackable joy—happy mixing!

FAQs

Can I make creamy pimento cheese spread ahead of time?

Absolutely! In fact, the flavors get better after a few hours in the fridge. Make it a day ahead for parties or meal prep.

What crackers are best for serving?

Ritz, Wheat Thins, water crackers, or gluten-free options all work great. Anything sturdy enough to scoop up the spread is perfect.

Can I freeze leftover pimento cheese spread?

Yes, you can freeze it in small batches. Thaw in the fridge and stir before serving—just note the texture may be a bit softer after thawing.

Is this recipe suitable for vegetarians?

Yes, as long as your cheeses and mayo are vegetarian (most are). Just double-check labels to be sure.

How do I make this spicy?

Add diced jalapeños, a dash of hot sauce, or extra cayenne pepper to turn up the heat. Adjust to your taste!