Ever crave a little kick in your comfort food? Pimento cheese, that creamy, cheesy Southern staple, gets a spicy makeover in our roundup of 20 delicious recipes. Whether you’re spreading it on crackers, melting it into grilled cheese, or dolloping it onto burgers, these fiery twists will tantalize your taste buds. Ready to turn up the heat? Dive into our list and find your next favorite dish!
Classic Southern Pimento Cheese
Oh, the joys of Southern comfort food! Today, we’re diving fork-first into a dish that’s as bold and unapologetic as a summer day in Georgia—Classic Southern Pimento Cheese. This creamy, tangy spread is the culinary equivalent of a bear hug from your grandma, if your grandma was a chef with a penchant for sharp cheddar and a little kick.
Ingredients
- 2 cups of sharp cheddar cheese, freshly grated for that melt-in-your-mouth goodness
- 1/2 cup of cream cheese, softened to room temperature for smooth blending
- 1/4 cup of mayonnaise, because everything’s better with mayo
- 1/4 cup of diced pimentos, drained but still juicy
- 1/2 teaspoon of garlic powder, for a whisper of savory depth
- 1/2 teaspoon of onion powder, because why not double down on flavor?
- 1/4 teaspoon of cayenne pepper, just enough to wake up your taste buds
- Salt and freshly ground black pepper, to season like a pro
Instructions
- In a large mixing bowl, combine the freshly grated sharp cheddar cheese and softened cream cheese. Use a hand mixer on low speed to blend until the mixture is smooth and no lumps remain.
- Add the mayonnaise, diced pimentos, garlic powder, onion powder, and cayenne pepper to the bowl. Mix on medium speed until all ingredients are fully incorporated and the mixture is creamy.
- Season with salt and freshly ground black pepper to taste. Tip: Always taste as you go to ensure the perfect balance of flavors.
- Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. Tip: Chilling allows the flavors to meld together beautifully.
- Serve chilled with crackers, sliced baguette, or as a bold sandwich spread. Tip: For an extra kick, add a sprinkle of smoked paprika on top before serving.
Decadently creamy with a playful punch of heat, this Classic Southern Pimento Cheese is a versatile star at any gathering. Spread it thick on a burger for a Southern twist, or dollop it atop a crisp celery stick for a crunchy contrast. Either way, it’s guaranteed to disappear faster than a cool breeze in August.
Spicy Jalapeno Pimento Cheese
Today’s the day we jazz up your snack game with a kick—because who said cheese spread can’t have a little attitude? This Spicy Jalapeno Pimento Cheese is the rebellious cousin of your grandma’s recipe, packing heat, creaminess, and a whole lot of personality.
Ingredients
- 2 cups sharp cheddar cheese, freshly grated for maximum meltiness
- 1/2 cup cream cheese, softened to room temperature for smooth blending
- 1/4 cup mayonnaise, the secret to its creamy dreaminess
- 1/4 cup diced pickled jalapenos, for that spicy punch
- 2 tbsp pimentos, drained and chopped for a sweet contrast
- 1 tsp garlic powder, for a hint of savory depth
- 1/2 tsp smoked paprika, adding a whisper of smokiness
- 1/4 tsp cayenne pepper, because we’re not playing around with the heat
Instructions
- In a large mixing bowl, combine the freshly grated sharp cheddar cheese and softened cream cheese. Use a hand mixer on low speed to blend until smooth, about 2 minutes. Tip: Room temperature cream cheese blends easier, preventing lumps.
- Add the mayonnaise, diced pickled jalapenos, chopped pimentos, garlic powder, smoked paprika, and cayenne pepper to the bowl. Mix on medium speed until all ingredients are fully incorporated and the mixture is creamy, about 1 minute.
- Taste the mixture and adjust the seasoning if necessary, but remember, the flavors will meld and intensify as it chills. Tip: For a smoother spread, pulse the jalapenos and pimentos in a food processor before adding.
- Transfer the mixture to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to marry and the texture to firm up. Tip: For an extra kick, reserve some jalapeno juice and mix it in before chilling.
Finished with a flourish, this Spicy Jalapeno Pimento Cheese boasts a creamy texture with pops of heat and sweetness, perfect for slathering on crackers or as a bold sandwich spread. For a show-stopping appetizer, stuff mini bell peppers with the cheese mixture and broil until bubbly.
Bacon Pimento Cheese Dip
Zesty doesn’t even begin to cover it—this Bacon Pimento Cheese Dip is the life of the party, combining smoky, creamy, and a little bit spicy into one irresistible bowl. Perfect for those ‘I need something decadent STAT’ moments, it’s a crowd-pleaser that’ll have your guests forgetting their names.
Ingredients
- 8 ounces of sharp cheddar cheese, freshly grated for that melt-in-your-mouth goodness
- 4 ounces of cream cheese, softened to room temperature for smooth blending
- 1/2 cup of mayonnaise, the secret to its creamy dreaminess
- 1/4 cup of diced pimentos, drained for a sweet and tangy kick
- 1/4 teaspoon of garlic powder, for a subtle depth of flavor
- 1/4 teaspoon of cayenne pepper, because a little heat never hurt nobody
- 6 slices of bacon, cooked to crispy perfection and crumbled
- 1 tablespoon of fresh chives, finely chopped for a pop of color and freshness
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for baking magic.
- In a large mixing bowl, combine the grated sharp cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, garlic powder, and cayenne pepper. Mix until everything is well incorporated and smooth. Tip: Letting the cream cheese sit out for 30 minutes before starting makes blending a breeze.
- Gently fold in the crumbled bacon, reserving a tablespoon for garnish, to add that smoky crunch throughout.
- Transfer the mixture to an oven-safe baking dish, spreading it evenly. Sprinkle the reserved bacon and fresh chives on top for that Instagram-worthy finish.
- Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
- Let it cool for 5 minutes before serving. Tip: This brief rest allows the flavors to meld beautifully and prevents molten cheese burns—a win-win.
Warm, gooey, and packed with flavor, this dip is a textural dream with creamy cheese, crispy bacon, and tender pimentos in every bite. Serve it with thick-cut potato chips or crisp veggie sticks for a contrast that’ll keep everyone coming back for more.
Pimento Cheese Stuffed Burgers
Zesty and zippy, these Pimento Cheese Stuffed Burgers are here to jazz up your grill game with a Southern twist that’ll have your taste buds doing the cha-cha. Imagine biting into a juicy, perfectly grilled burger only to discover a molten core of creamy, tangy pimento cheese—it’s like a flavor party in your mouth, and everyone’s invited!
Ingredients
- 1 lb ground beef (80/20 blend for optimal juiciness)
- 1 cup sharp cheddar cheese, freshly grated (none of that pre-shredded stuff)
- 1/4 cup mayonnaise (the real, creamy deal)
- 2 tbsp diced pimentos, drained (for that sweet, peppery kick)
- 1 tsp garlic powder (because everything’s better with garlic)
- 1 tsp onion powder (for a little depth and drama)
- 1/2 tsp smoked paprika (hello, smokiness)
- Salt and freshly ground black pepper, to taste (season like you mean it)
- 4 hamburger buns, lightly toasted (for that essential crunch)
Instructions
- In a medium bowl, mix together the grated cheddar cheese, mayonnaise, diced pimentos, garlic powder, onion powder, and smoked paprika until well combined. This is your pimento cheese filling—taste it and try not to eat it all with a spoon.
- Divide the ground beef into 8 equal portions. Flatten each portion into a thin patty, about 1/4 inch thick. Pro tip: Wet your hands to prevent sticking.
- Spoon a generous tablespoon of the pimento cheese mixture onto the center of 4 patties. Leave a small border around the edges to prevent oozing.
- Top each cheese-covered patty with another patty, sealing the edges tightly to encase the cheese. Press gently to ensure no air pockets—this keeps the cheese inside where it belongs.
- Preheat your grill or skillet to medium-high heat (about 375°F). Grill the burgers for 4-5 minutes per side, or until the internal temperature reaches 160°F. Resist the urge to press down on them; you’ll squeeze out all the juicy goodness.
- Let the burgers rest for a couple of minutes off the heat. This allows the juices to redistribute, making every bite as succulent as the first.
- Serve on toasted buns with your favorite burger fixings. Extra napkins are non-negotiable—this is messy business.
Perfectly charred on the outside with a gooey, cheesy surprise inside, these burgers are a textural dream. Pair them with a crisp, cold beer or a tangy pickle spear for the ultimate flavor showdown. Trust us, your grill has never looked—or tasted—so good.
Pimento Cheese Grilled Cheese Sandwich
Get ready to meet your new favorite comfort food mashup: the Pimento Cheese Grilled Cheese Sandwich. It’s like your childhood grilled cheese grew up, went to the South, and came back with a spicy, creamy twist that’ll have you swooning.
Ingredients
- 2 slices of thick-cut, artisan sourdough bread
- 1/2 cup of sharp cheddar cheese, freshly grated
- 1/4 cup of creamy pimento cheese spread
- 2 tbsp of unsalted butter, softened to room temperature
- 1/4 tsp of smoked paprika, for a hint of warmth
- 1/8 tsp of garlic powder, for a subtle kick
Instructions
- Heat a large skillet over medium-low heat to ensure even cooking without burning.
- Spread 1 tbsp of softened unsalted butter on one side of each slice of sourdough bread. This will be the golden, crispy exterior of your sandwich.
- Flip one slice over and evenly spread the creamy pimento cheese spread on the unbuttered side. Sprinkle with smoked paprika and garlic powder for that extra flavor punch.
- Layer the freshly grated sharp cheddar cheese on top of the pimento cheese, creating a gooey, melty middle that’s irresistible.
- Top with the second slice of bread, buttered side out, and gently press together.
- Place the sandwich in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melty. Tip: Cover the skillet with a lid for the last minute to help the cheese melt perfectly.
- Remove from heat and let it sit for a minute before slicing. This allows the cheese to set slightly, preventing a messy bite.
Craving something crunchy on the outside and luxuriously creamy on the inside? This sandwich delivers with its crispy, buttery bread hugging a spicy, cheesy center. Serve it with a side of tangy pickles or a crisp apple salad to cut through the richness.
Pimento Cheese Deviled Eggs
Ever find yourself at a party, eyeing the snack table like it’s the last lifeboat on the Titanic, only to be disappointed by the lack of pizzazz? Well, buckle up, buttercup, because these Pimento Cheese Deviled Eggs are about to take your taste buds on a joyride they won’t forget!
Ingredients
- 6 large farm-fresh eggs, hard-boiled and peeled
- 1/4 cup creamy mayonnaise
- 1/4 cup sharp cheddar cheese, finely grated
- 2 tbsp pimentos, drained and finely chopped
- 1 tsp Dijon mustard, smooth and tangy
- 1/2 tsp smoked paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a medium bowl, placing the whites on a serving platter.
- Mash the yolks with a fork until they’re as fine as beach sand. Pro tip: For ultra-smooth filling, press the yolks through a fine mesh sieve.
- Add the mayonnaise, grated cheddar, chopped pimentos, Dijon mustard, smoked paprika, salt, and pepper to the yolks. Mix until the combination is smoother than a jazz saxophonist’s solo.
- Spoon or pipe the yolk mixture back into the egg white halves. For a fancy touch, use a star-tipped piping bag.
- Sprinkle a pinch of smoked paprika on top of each deviled egg for a pop of color and a hint of smokiness.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors mingle like guests at a cocktail party.
Zesty, creamy, and with just the right amount of kick, these Pimento Cheese Deviled Eggs are the life of the party. Serve them on a rustic wooden board for a touch of Southern charm, or be bold and stack them high for a deviled egg tower that’ll have everyone talking.
Pimento Cheese Mac and Cheese
Oh, the joys of combining two Southern favorites into one decadent dish! This Pimento Cheese Mac and Cheese is like a hug from your grandma, if your grandma was a chef who loved to sneak a little spice into her recipes. Get ready to twirl your fork into the creamiest, cheesiest, most comforting bowl of goodness you’ve ever tasted.
Ingredients
- 8 oz elbow macaroni (the classic choice for maximum cheese cling)
- 2 cups sharp cheddar cheese, freshly grated (because pre-shredded just won’t do)
- 1 cup Monterey Jack cheese, freshly grated (for that melt-in-your-mouth quality)
- 1/2 cup mayonnaise (the secret to ultra-creaminess)
- 1/4 cup diced pimentos, drained (for that sweet, tangy kick)
- 1/2 tsp garlic powder (because everything’s better with garlic)
- 1/2 tsp onion powder (for a little depth)
- 1/4 tsp cayenne pepper (just enough to whisper ‘hey there’)
- 1/2 cup whole milk (rich and velvety)
- 1 tbsp unsalted butter (for a golden, buttery crust)
- Salt to taste (but let’s be honest, you’re going to want to taste it)
Instructions
- Preheat your oven to 350°F (175°C) and butter a 2-quart baking dish to prevent sticking.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. Tip: Salt your pasta water like the sea for flavor that penetrates every bite.
- In a large bowl, whisk together the mayonnaise, milk, garlic powder, onion powder, and cayenne pepper until smooth.
- Fold in the cooked macaroni, cheddar cheese, Monterey Jack cheese, and diced pimentos until everything is evenly coated. Tip: Reserve a handful of cheese for sprinkling on top for an extra cheesy crust.
- Transfer the mixture to the prepared baking dish, sprinkle with the reserved cheese, and dot with butter.
- Bake for 25-30 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
The result? A mac and cheese that’s irresistibly creamy with pockets of tangy pimentos and a crust that’ll have you fighting for the corner pieces. Serve it straight from the dish with a side of pickles for a contrast that’ll make your taste buds sing.
Pimento Cheese Cornbread
Savory, spicy, and irresistibly cheesy, this Pimento Cheese Cornbread is the Southern belle of your dinner table, ready to steal the show with her bold flavors and moist, crumbly charm.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted for fluffiness
- 1 tbsp baking powder, for that perfect rise
- 1/2 tsp salt, to balance the sweetness
- 1/4 cup granulated sugar, for a hint of sweetness
- 1 cup buttermilk, for tangy moisture
- 1 large farm-fresh egg, lightly beaten
- 1/4 cup melted unsalted butter, rich and golden
- 1 cup sharp cheddar cheese, shredded for melty goodness
- 1/2 cup diced pimentos, drained for a pop of color and spice
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Room temperature ingredients blend more easily!
- Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough cornbread.
- Fold in the shredded cheddar cheese and diced pimentos until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan and smooth the top with a spatula. Tip: For extra crispy edges, let the batter sit for 10 minutes before baking.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 5 minutes before slicing. Tip: Serve warm for the best flavor and texture.
Heavenly when served warm, this cornbread boasts a perfect balance of spicy pimentos and sharp cheddar, with a texture that’s moist yet crumbly. Try it alongside a bowl of chili or slathered with honey butter for a sweet and savory treat.
Pimento Cheese Stuffed Peppers
Ever find yourself staring into the fridge, dreaming of a snack that’s both a little fancy and a lot delicious? Enter these pimento cheese stuffed peppers, the perfect blend of creamy, spicy, and crunchy that’ll make your taste buds do a happy dance.
Ingredients
- 6 medium bell peppers, vibrant and firm
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup mayonnaise, creamy and rich
- 1/4 cup diced pimentos, drained and tangy
- 1 tsp garlic powder, aromatic and bold
- 1/2 tsp smoked paprika, for a hint of warmth
- 1/4 tsp cayenne pepper, for a spicy kick
- Salt, just a pinch to balance the flavors
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
- Slice the bell peppers in half lengthwise, removing the seeds and membranes for a neat cup.
- In a mixing bowl, combine the grated cheddar cheese, mayonnaise, diced pimentos, garlic powder, smoked paprika, cayenne pepper, and salt. Mix until the ingredients are well incorporated and the mixture is creamy.
- Spoon the pimento cheese mixture into each pepper half, filling them generously but not overflowing.
- Place the stuffed peppers on a baking sheet lined with parchment paper, ensuring they’re spaced apart for even heat distribution.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
- Let the peppers cool for 5 minutes before serving; this allows the cheese to set slightly, making them easier to handle.
Zesty, creamy, and with just the right amount of crunch, these pimento cheese stuffed peppers are a crowd-pleaser. Serve them atop a rustic wooden board for a casual gathering or as a vibrant side dish that steals the show.
Pimento Cheese Biscuits
Kickstart your morning with these Pimento Cheese Biscuits, a Southern twist on a breakfast classic that’s bound to make your taste buds dance with joy. Perfectly flaky, irresistibly cheesy, and with just the right kick of pimento, these biscuits are your ticket to breakfast bliss.
Ingredients
- 2 cups all-purpose flour, sifted for that dreamy lightness
- 1 tbsp baking powder, the secret to sky-high rise
- 1/2 tsp salt, to balance the cheesy goodness
- 1/2 cup unsalted butter, cold and cubed for flaky layers
- 1 cup sharp cheddar cheese, grated for melty perfection
- 1/4 cup diced pimentos, drained for a pop of color and spice
- 3/4 cup buttermilk, full-fat for richness
Instructions
- Preheat your oven to 425°F (220°C), because high heat equals golden perfection.
- In a large bowl, whisk together the sifted flour, baking powder, and salt until they’re best friends.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
- Stir in the grated cheddar and diced pimentos, distributing them evenly for every cheesy bite.
- Make a well in the center and pour in the buttermilk. Gently mix until just combined—overmixing is the enemy of tender biscuits.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Fold the dough over itself 3 times for layers upon layers.
- Cut out biscuits with a 2-inch round cutter, pressing straight down without twisting to ensure even rising.
- Place the biscuits on a parchment-lined baking sheet, brush the tops with a little extra buttermilk for that golden glow, and bake for 12-15 minutes, or until they’re puffed and golden brown.
- Let them cool for a minute on the baking sheet—if you can resist diving in immediately—then serve warm.
Crave-worthy doesn’t even begin to cover it. These biscuits boast a crispy exterior that gives way to a soft, cheesy interior, with the pimentos adding a sweet and slightly spicy surprise. Serve them alongside a bowl of tomato soup for dunking, or split and stuff with a fried egg for the ultimate breakfast sandwich.
Pimento Cheese Potato Skins
Every now and then, a dish comes along that’s so ridiculously delicious, it’s hard to believe it’s not illegal. Enter these Pimento Cheese Potato Skins, the crispy, cheesy, slightly spicy party in your mouth that’s about to become your new obsession.
Ingredients
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons of melted, golden butter
- 1 cup of sharp cheddar cheese, freshly grated
- 1/2 cup of creamy mayonnaise
- 1/4 cup of diced pimentos, drained
- 1/2 teaspoon of garlic powder, for a kick
- 1/2 teaspoon of onion powder, for depth
- 1/4 teaspoon of cayenne pepper, for heat
- Salt, to perfectly season
- Freshly chopped chives, for a pop of color
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pierce the potatoes all over with a fork, then bake for 45-50 minutes, until tender. Tip: For extra crispy skins, rub them with a bit of oil before baking.
- Let the potatoes cool slightly, then cut them in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell.
- Brush the inside and outside of the potato skins with melted butter, then return to the oven for 10 minutes to crisp up.
- In a bowl, mix together the cheddar cheese, mayonnaise, pimentos, garlic powder, onion powder, cayenne pepper, and a pinch of salt until well combined.
- Generously fill each potato skin with the pimento cheese mixture, then bake for another 10 minutes, until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for an extra crispy top.
- Garnish with freshly chopped chives before serving. Tip: Serve with a side of ranch or blue cheese dressing for dipping.
Unbelievably crispy on the outside, gooey and flavorful on the inside, these Pimento Cheese Potato Skins are a textural dream. Try topping them with crispy bacon bits or a drizzle of hot honey for an extra layer of deliciousness.
Pimento Cheese Chicken Salad
Craving something that’s a little fancy but doesn’t ask you to slave away in the kitchen? Let’s talk about this pimento cheese chicken salad that’s here to save your lunch game with its creamy, cheesy, and slightly spicy personality.
Ingredients
- 2 cups shredded cooked chicken (juicy and tender)
- 1 cup sharp cheddar cheese (freshly grated for maximum meltiness)
- 1/2 cup mayonnaise (rich and creamy)
- 1/4 cup diced pimentos (bright and tangy)
- 1 tbsp Dijon mustard (for a little zing)
- 1/2 tsp garlic powder (aromatic and punchy)
- 1/4 tsp cayenne pepper (for a gentle kick)
- Salt to taste (because seasoning is key)
Instructions
- In a large mixing bowl, combine the shredded chicken, grated cheddar cheese, mayonnaise, diced pimentos, Dijon mustard, garlic powder, and cayenne pepper. Mix until everything is evenly coated and happy.
- Season the mixture with salt, starting with 1/4 tsp and adjusting to your taste buds’ delight. Remember, you can always add more, but you can’t take it back!
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This waiting game allows the flavors to mingle and get to know each other.
- Once chilled, give the salad a quick stir to wake up the flavors. Serve it on a bed of crisp lettuce, between two slices of toasted bread, or straight from the bowl with a fork—no judgment here.
Perfectly creamy with a hint of spice, this pimento cheese chicken salad is a versatile star that’s equally at home at a picnic or as a quick fridge forage. The cheese adds a luxurious melt-in-your-mouth quality, while the pimentos bring a pop of color and sweetness that’s downright irresistible.
Pimento Cheese Quesadillas
Who knew that the humble quesadilla could get a Southern makeover that’s as bold as your aunt’s opinions at Thanksgiving? Enter Pimento Cheese Quesadillas – where gooey meets spicy in a crispy tortilla hug.
Ingredients
- 2 cups sharp cheddar cheese, freshly grated for maximum meltiness
- 1/2 cup cream cheese, softened to spreadable perfection
- 1/4 cup mayonnaise, the secret to creamy dreams
- 1/4 cup diced pimentos, drained but not defeated
- 1/2 teaspoon garlic powder, for a little kick
- 1/4 teaspoon cayenne pepper, because why not turn up the heat?
- 4 large flour tortillas, the sturdy kind that can handle the goo
- 2 tablespoons unsalted butter, because everything’s better with butter
Instructions
- In a medium bowl, mix together the sharp cheddar cheese, cream cheese, mayonnaise, diced pimentos, garlic powder, and cayenne pepper until well combined. Tip: Letting the mixture sit for 10 minutes allows the flavors to marry beautifully.
- Heat a large skillet over medium heat. Spread 1/4 of the pimento cheese mixture evenly over one half of a tortilla, then fold it over to create a half-moon shape.
- Melt 1/2 tablespoon of butter in the skillet, then add the folded tortilla. Cook for 2-3 minutes on each side, or until golden brown and the cheese is gloriously melted. Tip: Press down gently with a spatula to ensure even cooking and a crispy exterior.
- Repeat with the remaining tortillas and butter, cooking one quesadilla at a time. Tip: Keep cooked quesadillas warm in a 200°F oven while you finish the rest.
Velvety smooth with a spicy kick, these quesadillas are a textural dream between crispy and creamy. Serve them sliced into triangles with a side of pickled jalapeños for an extra punch, or go rogue and drizzle with hot honey for a sweet heat situation.
Pimento Cheese Pizza
Get ready to twist your taste buds with a Southern classic that decided to go on a pizza adventure! This Pimento Cheese Pizza is the love child of comfort food and Italian flair, promising a creamy, cheesy, and slightly spicy ride.
Ingredients
- 1 pre-made pizza dough (store-bought or homemade, as lazy or ambitious as you feel)
- 1 cup of sharp cheddar cheese, freshly grated (because pre-shredded is a no-go for cheese lovers)
- 1/2 cup of Monterey Jack cheese, also freshly grated (for that melt-in-your-mouth goodness)
- 1/2 cup of pimento peppers, drained and chopped (these little red gems pack a sweet punch)
- 1/4 cup of mayonnaise (the creamy glue that holds our cheesy dreams together)
- 1/4 teaspoon of garlic powder (for a whisper of garlicky goodness)
- 1/4 teaspoon of onion powder (its underrated best friend)
- 1/4 teaspoon of cayenne pepper (just enough to wake up your palate)
- 1 tablespoon of extra virgin olive oil (for a golden, crispy crust)
- Salt to taste (because even cheese needs a little seasoning)
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. A hot surface is key for that perfect crispy crust.
- In a medium bowl, mix together the cheddar cheese, Monterey Jack cheese, pimento peppers, mayonnaise, garlic powder, onion powder, and cayenne pepper until well combined. This is your pimento cheese spread—aka the star of the show.
- Roll out your pizza dough on a lightly floured surface to your desired thickness. Remember, thinner crusts will be crispier, while thicker ones are chewier.
- Brush the edges of the dough with extra virgin olive oil for that golden finish. Then, spread the pimento cheese mixture evenly over the dough, leaving a small border for the crust.
- Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool for a couple of minutes before slicing. This patience-testing step ensures the cheese sets slightly, making for cleaner slices.
How does this pizza play out? Imagine a crispy, golden crust giving way to a creamy, tangy, and slightly spicy cheese filling, with the pimentos adding a sweet contrast. Serve it with a side of pickles or a crisp salad to cut through the richness, or go all out and drizzle it with hot honey for a sweet-heat combo that’ll have you reaching for slice after slice.
Pimento Cheese Stuffed Mushrooms
Ready to elevate your appetizer game with a bite-sized burst of Southern charm? These Pimento Cheese Stuffed Mushrooms are the party starters your taste buds have been dreaming of, combining creamy, spicy, and earthy flavors in one irresistible package.
Ingredients
- 24 large, firm white mushrooms (stems removed and reserved)
- 1 cup sharp cheddar cheese (freshly grated for maximum meltiness)
- 1/2 cup cream cheese (softened to room temperature for smooth blending)
- 1/4 cup mayonnaise (rich and creamy)
- 1/4 cup diced pimentos (drained but still juicy)
- 1/2 tsp garlic powder (for a punch of flavor)
- 1/4 tsp cayenne pepper (for a subtle kick)
- 1 tbsp fresh parsley (finely chopped for a pop of color and freshness)
- Salt to taste (because seasoning is key)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Finely chop the reserved mushroom stems and set aside. Tip: This adds extra mushroom flavor to your filling!
- In a mixing bowl, combine the grated cheddar cheese, softened cream cheese, mayonnaise, diced pimentos, garlic powder, cayenne pepper, and chopped mushroom stems. Mix until well blended. Tip: For an extra smooth filling, use a hand mixer on low speed.
- Season the mixture with salt to taste, then fold in the chopped parsley for freshness.
- Carefully spoon the pimento cheese mixture into each mushroom cap, filling them generously. Tip: A small cookie scoop can make this process quicker and less messy.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the tops are golden and bubbly.
- Let the mushrooms cool for a few minutes before serving to avoid burnt tongues and to allow the flavors to meld beautifully.
Perfectly golden on top with a gooey, spicy center, these stuffed mushrooms are a textural dream. Serve them atop a rustic wooden board for a charming presentation that screams ‘dig in!’
Pimento Cheese Grits
Zesty and zippy, pimento cheese grits are the Southern comfort food that’s here to jazz up your breakfast (or dinner—no judgment here). Imagine creamy, cheesy grits with a punch of pimento peppers, all coming together in a dish that’s as bold as your grandma’s opinions at Thanksgiving.
Ingredients
- 1 cup stone-ground grits (the heartier, the better)
- 4 cups whole milk (for that luxuriously creamy texture)
- 1 cup sharp cheddar cheese, freshly grated (none of that pre-shredded stuff)
- 1/2 cup diced pimento peppers, drained (the star of the show)
- 2 tbsp unsalted butter (because everything’s better with butter)
- 1/2 tsp garlic powder (for a little kick)
- 1/2 tsp smoked paprika (hello, depth of flavor)
- Salt to taste (but let’s be honest, you’ll need more than a pinch)
Instructions
- In a medium saucepan, bring the whole milk to a gentle boil over medium heat, stirring occasionally to prevent a milkocalypse.
- Slowly whisk in the stone-ground grits, reducing the heat to low to avoid any gritty situations.
- Cover and simmer for 20-25 minutes, stirring every 5 minutes, until the grits are tender and have absorbed all that milky goodness.
- Remove from heat and stir in the sharp cheddar cheese, diced pimento peppers, unsalted butter, garlic powder, and smoked paprika until everything is melty and harmonious.
- Season with salt to taste, but remember, the cheese brings its own saltiness to the party.
Glory be! These pimento cheese grits are a creamy, cheesy dream with just the right amount of spice from the pimentos. Serve them up with a side of crispy bacon for breakfast or as a decadent side to your favorite grilled meats. Either way, you’re in for a treat that’s as comforting as a hug from your mama.
Pimento Cheese Sausage Balls
Unbelievably easy to whip up and dangerously addictive, these Pimento Cheese Sausage Balls are the perfect blend of spicy, cheesy, and utterly irresistible. Whether you’re hosting a game day party or just need a savory snack to nibble on, these little bites of heaven will disappear faster than you can say ‘more please!’
Ingredients
- 1 pound of spicy pork sausage, uncooked and crumbled
- 2 cups of sharp cheddar cheese, freshly grated
- 1/2 cup of pimento cheese, creamy and tangy
- 1 1/2 cups of all-purpose flour, sifted for lightness
- 1/4 cup of unsalted butter, cold and cubed
- 1/2 teaspoon of baking powder, for that perfect rise
- 1/4 teaspoon of cayenne pepper, for a subtle kick
- 1/4 cup of whole milk, to bind it all together
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the crumbled spicy pork sausage, freshly grated sharp cheddar cheese, and creamy tangy pimento cheese until well mixed.
- Add the sifted all-purpose flour, cold cubed unsalted butter, baking powder, and cayenne pepper to the bowl. Mix until the ingredients start to come together.
- Gradually pour in the whole milk, stirring continuously, until a dough forms. Tip: If the dough feels too sticky, add a little more flour; if too dry, a splash more milk.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart. Tip: For uniform balls, use a small cookie scoop.
- Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through. Tip: Rotate the baking sheet halfway through for even browning.
- Let the sausage balls cool for a few minutes on the baking sheet before serving to allow them to set.
Bursting with flavor, these Pimento Cheese Sausage Balls offer a delightful contrast of crispy exteriors and soft, cheesy interiors. Serve them warm with a side of ranch dressing for dipping, or get creative by skewering them with toothpicks for a fun, bite-sized appetizer at your next gathering.
Pimento Cheese Pull Apart Bread
Who knew that combining the Southern charm of pimento cheese with the universal love for pull-apart bread could create such a show-stopping appetizer? This Pimento Cheese Pull Apart Bread is the life of the party, guaranteed to disappear faster than your last diet resolution.
Ingredients
- 1 loaf of artisan sourdough bread, unsliced and sturdy
- 1 cup of sharp cheddar cheese, freshly grated for maximum meltiness
- 1/2 cup of cream cheese, softened to room temperature for smooth blending
- 1/4 cup of mayonnaise, the secret to creamy richness
- 1/4 cup of diced pimentos, drained for that sweet, tangy kick
- 1 tsp of garlic powder, for a hint of savory depth
- 1/2 tsp of smoked paprika, adding a whisper of smokiness
- 2 tbsp of unsalted butter, melted for a golden, buttery finish
- 2 tbsp of fresh parsley, finely chopped for a pop of color and freshness
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
- Using a serrated knife, cut the sourdough bread into 1-inch squares, being careful not to slice all the way through the bottom crust.
- In a medium bowl, mix together the cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, and smoked paprika until well combined. Tip: For an extra smooth mixture, let the cream cheese sit out until it’s super soft.
- Generously stuff the cheese mixture between the bread squares, ensuring every nook and cranny is filled. Tip: A small spoon or your fingers work best for this messy but fun step.
- Brush the top of the bread with melted butter, covering every inch for that irresistible golden crust.
- Wrap the bread loosely in aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is bubbly and the top is golden brown. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
- Sprinkle with fresh parsley right before serving for a fresh contrast to the rich, cheesy goodness.
Brace yourself for the ooey-gooey, cheesy pull-apart magic that awaits. The crispy edges, the soft, cheese-filled center, and the smoky, tangy flavors make this bread a crowd-pleaser. Serve it straight from the oven with a side of spicy marinara for dipping, and watch it become the star of your table.
Pimento Cheese Omelette
Zesty mornings call for a dish that packs as much personality as your alarm clock’s snooze button—enter the Pimento Cheese Omelette. This Southern-inspired twist on a breakfast classic is like a warm hug from your grandma, if your grandma was a chef who loved a bit of spice and a whole lot of cheese.
Ingredients
- 3 large farm-fresh eggs
- 1/4 cup sharp cheddar cheese, freshly grated
- 2 tbsp pimento peppers, finely diced
- 1 tbsp unsalted butter, creamy and rich
- 1/4 tsp kosher salt, for that perfect pinch
- 1/8 tsp freshly ground black pepper, because bland is banned
- 1 tbsp whole milk, for a touch of creaminess
Instructions
- Crack the farm-fresh eggs into a bowl, add the whole milk, kosher salt, and freshly ground black pepper, then whisk until the mixture is as smooth as your morning jazz playlist.
- Heat a non-stick skillet over medium-low heat and add the unsalted butter, letting it melt until it’s just beginning to bubble—like a mini butter Jacuzzi.
- Pour the egg mixture into the skillet, tilting to spread evenly. Let it cook undisturbed for about 30 seconds, or until the edges start to set like the boundaries you set with your in-laws.
- Sprinkle the freshly grated sharp cheddar cheese and finely diced pimento peppers evenly over one half of the omelette. This is where the magic happens, so don’t skimp!
- Using a spatula, gently fold the other half of the omelette over the filling, like you’re tucking in a cheesy little blanket. Cook for another 30 seconds, then flip to ensure both sides are golden and the cheese is melty perfection.
- Slide the omelette onto a plate with the confidence of a chef who knows they’ve just made breakfast royalty.
Oozing with creamy, tangy pimento cheese and fluffy eggs, this omelette is a symphony of textures and flavors. Serve it with a side of crispy bacon or atop a toasted English muffin for a breakfast that’s anything but ordinary.
Pimento Cheese Nachos
Get ready to dive fork-first into a dish that’s the love child of Southern charm and snack-time rebellion—Pimento Cheese Nachos. Imagine crispy tortilla chips smothered in a creamy, tangy pimento cheese that’s got just enough kick to make your taste buds do a happy dance.
Ingredients
- 1 bag of sturdy, restaurant-style tortilla chips
- 2 cups of sharp cheddar cheese, freshly grated
- 1/2 cup of Monterey Jack cheese, freshly grated
- 1/4 cup of diced pimentos, drained but not defeated
- 1/2 cup of mayonnaise, the creamier the better
- 1/2 teaspoon of garlic powder, for that whisper of warmth
- 1/4 teaspoon of cayenne pepper, because we like it spicy
- 1/4 teaspoon of smoked paprika, for a hint of mystery
- 1/4 cup of pickled jalapeños, sliced thin for a crunchy surprise
Instructions
- Preheat your oven to 350°F, because we’re about to turn up the heat on these nachos.
- In a large bowl, mix together the sharp cheddar, Monterey Jack, pimentos, mayonnaise, garlic powder, cayenne pepper, and smoked paprika until it’s smoother than a jazz saxophonist.
- Spread the tortilla chips in a single layer on a baking sheet—no chip left behind!
- Dollop the pimento cheese mixture over the chips like you’re the Jackson Pollock of snack time.
- Scatter the pickled jalapeños on top for a pop of color and a kick of heat.
- Bake for 10-12 minutes, or until the cheese is bubbly and the edges of the chips are golden brown.
- Let the nachos cool for a hot minute (literally, about 2 minutes) so you don’t burn your taste buds off.
Unleash these nachos at your next gathering and watch them disappear faster than a magician’s assistant. The combination of creamy, spicy, and crunchy is downright addictive, and serving them with a cold beer turns snack time into a full-blown fiesta.
Conclusion
Delightful doesn’t even begin to cover these 20 spicy pimento cheese recipes! Whether you’re a fan of the classics or eager to try something new, there’s a recipe here to spark joy in every home cook. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the cheesy goodness on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.