Appetizers
This America's Test Kitchen pimento cheese recipe delivers the perfect balance of sharp cheddar and roasted peppers in a creamy, velvety spread that's impossible to resist. The secret lies in precise ingredient ratios and a slow blending process that ensures a smooth, lump-free texture without overpowering the cheese's natural flavor.
I've tested countless variations, and this one consistently earns rave reviews for its rich, tangy depth.
The foundation begins with sharp cheddar cheese, which provides that signature tangy bite, while roasted red peppers add sweetness and depth. Quality mayonnaise serves as the perfect binder, creating a spread that's thick enough to hold its shape on crackers but still smooth enough to spread effortlessly on sandwiches.
The recipe includes optional additions like garlic powder and hot sauce for those who prefer extra kick, but the base recipe delivers exceptional flavor without them.
What makes this recipe particularly impressive is its versatility - it works equally well as a sandwich spread, dip for fresh vegetables or crackers, or even as a topping for burgers and hot dogs.
The careful blending technique prevents the cheese from becoming greasy while maintaining that signature pimento cheese texture. With just a few simple ingredients and minimal effort, you'll achieve restaurant-quality results that taste even better the next day.
Storage is simple - keep it refrigerated in an airtight container for up to 5 days, or freeze for longer storage. The flavor actually improves over time as the ingredients meld together.
Whether you're hosting a party or just looking for a delicious snack, this pimento cheese recipe delivers consistent, professional-quality results every time you make it.
Ingredients for america's test kitchen pimento cheese
Sharp cheddar and roasted peppers create this velvety, tangy spread that's restaurant-quality at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated from block, aged 6+ months |
| Roasted Red Peppers 🍅 | ½ cup | Jarred, drained and chopped |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Garlic Powder 🧄 | ½ tsp | Optional, enhances flavor |
| Hot Sauce 🌶️ | ½ tbsp | Optional, for extra kick |
| Salt 🧂 | ¼ tsp | Adjust to taste, kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, brightens flavor |
The sharp cheddar is non-negotiable—look for aged varieties from specialty cheese shops or pre-grated Diamond Crystal kosher salt-treated cheddar if you're short on time. Roasted red peppers should be jarred in oil for best flavor—Muir Glen or Hunt's brands are reliable. For the mayo, Hellmann's or Duke's are the gold standard, but any full-fat variety works. The lemon juice is what prevents the cheese from getting greasy—don't skip it, even if the recipe says it's optional. I always grab extra lemon because it makes such a difference in the final texture.
No roasted peppers? Sun-dried tomatoes at half the amount get you close, though the flavor will be slightly different. Short on sharp cheddar? Pepper jack or smoked Gouda add interesting twists. The garlic powder and hot sauce are truly optional, but if you add them, start with half the amount and adjust to taste. For a smoother texture, pulse the cheese in a food processor before blending with other ingredients. If you're making this ahead, add the lemon juice last to preserve freshness.
This keeps beautifully in the fridge for 5-7 days in an airtight container, with flavor actually improving over time. For longer storage, freeze for up to 3 months. I portion mine into small jars so I can grab just what I need for sandwiches or snacks. The spread thickens as it sits, so give it a quick stir before using. Leftovers make fantastic burgers, hot dog toppings, or cracker dips—trust me, you'll want to make extra
Why You'll Love This Recipe
- Here’s what sold me: a single batch stretches across lunches, snacks, and even breakfast (yes, on toast). The mayo keeps it creamy, the cheddar holds up, and the hot sauce means you can always tweak the heat. Plus, it’s cheap to make—sharp cheddar’s a pantry staple, and roasted peppers from a jar? Even better. No wasted ingredients, just pure, stretchable goodness.
- Five-Ingredient Magic: I swear by this combo—sharp cheddar, roasted peppers, mayo, garlic powder, and a dash of hot sauce. That’s it. No fancy techniques, no hidden steps. Just mix, taste, adjust. Honestly, the first time I made it, I thought I’d overcomplicated things, but the result? Smooth, tangy, and just spicy enough to linger.
- No-Knead Comfort: Between us, this is the kind of recipe that makes me feel like I’ve earned my dinner. You don’t even need a food processor—just a bowl and a fork. The roasted red peppers add a jammy sweetness that cuts through the cheddar’s sharpness, and the garlic powder? It’s the secret handshake that ties everything together. No chopping, no waiting, no stress.
- Party in a Bowl: This stuff is my go-to for game day, potlucks, or when I’m too tired to cook but still want to impress. Slather it on crackers, stuff it in sandwiches, or serve it with toasted bread—it’s the ultimate crowd-pleaser. I’ve even used it as a dip for veggies when I’m craving something rich but don’t want to turn on the oven.
Step-by-step instructions for america's Test Kitchen pimento cheese
This method delivers a perfectly balanced spread with bright, tangy notes and rich cheddar depth.
Grate the Sharp White Cheddar Cheese
Use a box grater to grate the 1.5 cups Sharp White Cheddar Cheese into small, even shreds. I find the small holes on a box grater create the ideal texture—small enough to blend smoothly but large enough to maintain some body in the final spread. Work in batches if needed, keeping the grated cheese in a bowl to prevent it from melting.
Here's the thing—freshly grated cheese makes all the difference. The cheese should be aged at least 6 months for maximum sharpness. If using pre-shredded cheese, skip this step, but know it may contain anti-caking agents that can make the final texture grainy. The grated cheese should look like fine, powdery snowflakes when complete.
Combine Base Ingredients
In a medium mixing bowl, combine the 1.5 cups grated Sharp White Cheddar Cheese, 0.5 cup Roasted Red Peppers, and 0.5 cup Mayonnaise. Use a rubber spatula to gently fold everything together until just incorporated. You'll notice the cheese starts to soften slightly from the warmth of the roasted peppers—this is normal and actually helps create a smoother texture.
Don't overmix at this stage. You want to preserve some texture in the cheese while still ensuring even distribution of the peppers. The mixture should look like a thick, chunky paste with visible roasted pepper pieces. If the cheese appears too dry, add 1 teaspoon water to help it come together more easily.
Add Seasonings and Acid
Next, add the 0.5 tsp Garlic Powder, 0.5 tbsp Hot Sauce, 0.25 tsp Salt, 0.25 tsp Black Pepper, and 1 tbsp Lemon Juice to the bowl. Using your rubber spatula, fold everything together until completely combined and smooth. The lemon juice will help brighten the flavors and cut through the richness of the cheese.
This is where the magic happens. The garlic powder adds subtle depth, the hot sauce introduces a little heat, and the lemon juice prevents the spread from becoming too heavy. Taste the mixture at this point—it should be tangy, slightly spicy, and properly seasoned. If you want more heat, add an extra ¼ tsp hot sauce; if it needs more brightness, add another ½ tsp lemon juice.
Chill for Optimal Texture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. Chilling allows the flavors to meld together and gives the cheese time to fully soften, resulting in a spread that's smooth yet still has some body. This step is crucial—rushing it will leave you with a grainy, uneven texture.
During this time, the cheese will firm up slightly, making it easier to spread. I like to press the mixture gently against the plastic wrap before removing it from the fridge to help it hold its shape better when serving. The longer it chills, the creamier it becomes, but even 2 hours makes a noticeable difference in texture.
Pro Tips For Making America'S Test Kitchen Pimento Cheese
- GRATE THE CHEESE FINE: I learned this the hard way—using a box grater with medium holes leaves uneven chunks that don’t melt smoothly into the mayo. Grab a microplane or the smallest holes on your grater, and work in one direction (not back-and-forth) for a powdery, consistent texture that blends like butter.
- USE ROOM-TEMP CHEESE: Cold cheese won’t incorporate evenly, and you’ll end up with a grainy mess. Take the sharp white cheddar out of the fridge 30 minutes before mixing—it’s worth the wait. (Yes, even if you’re impatient like me.)
- SALT THE MAYO FIRST: The recipe calls for extra salt, but I used to add it at the end and wonder why it tasted flat. Mix ½ teaspoon of salt directly into the mayo before adding the cheddar—it dissolves completely and seasons the whole spread evenly.
- STIR LONG ENOUGH: After 5 minutes of mixing, I used to call it done. Big mistake. Keep stirring for another 2–3 minutes until the cheese fully melts and the texture turns creamy, not streaky. (Your future self will thank you.)
Dietary considerations for this recipe
Gluten-Free Adaptations
This pimento cheese is naturally gluten-free since it contains no wheat-based ingredients. However, if you're serving it with gluten-containing crackers or bread, opt for gluten-free brands like Simple Mills or Mary's Gone Crackers.
The recipe itself remains safe for those with celiac disease or gluten sensitivity, as long as you avoid cross-contamination during preparation. 🌾
Dairy-Free Options
For a dairy-free version, replace the sharp cheddar with 1.5 cups of dairy-free sharp cheddar alternative (like Violife or Miyoko's) and use dairy-free mayo (such as Hellmann's Vegan or Just Mayo).
The texture will be slightly softer, but the tangy flavor profile remains intact. Keep the roasted peppers and lemon juice for brightness.
Low-Fat Modifications
To reduce fat without sacrificing flavor, swap the mayo for Greek yogurt (plain, full-fat for best texture) and use reduced-fat sharp cheddar. Cut the cheese to 1 cup and add 1 tbsp cornstarch to thicken the spread.
The result is lighter but still creamy—just don’t expect the same rich mouthfeel. Taste as you go and adjust seasonings to compensate for the reduced fat.
Vegan-Friendly Swaps
For a fully vegan pimento cheese, combine 1.5 cups vegan sharp cheddar shreds (like Follow Your Heart) with ½ cup vegan mayo, ½ cup roasted red peppers, 1 tbsp nutritional yeast (for cheesy depth), and 1 tbsp apple cider vinegar (replaces lemon juice).
Add ½ tsp smoked paprika for extra umami. The texture will be smoother but equally satisfying when spread on vegan crackers or sandwiches.
Lower-Sodium Version
Cut the salt to ¼ tsp and use low-sodium hot sauce (like Cholula) to keep flavor without excess sodium. Boost umami with ½ tsp onion powder or ¼ tsp smoked paprika instead.
For extra tang, add 1 tbsp apple cider vinegar—it brightens the flavor while keeping the sodium in check. This version works well for heart-healthy diets without sacrificing taste. 💪
Nutrition facts
Frequently asked questions
Can I make this pimento cheese without roasted red peppers?
Swap the ½ cup roasted red peppers for ¼ cup chopped sun-dried tomatoes (oil-packed for best flavor) or 2 tablespoons finely chopped pickled jalapeños for a spicy twist. The texture will be slightly different but still delicious. For a milder version, try 2 tablespoons chopped green olives instead.
Why does my pimento cheese get greasy or separate?
Greasiness usually happens when the cheese melts too much from heat or when mayo is added too early. Always use cold ingredients and blend gently. The lemon juice is key—it helps emulsify the mixture. If it separates, stir in 1 teaspoon cold water or ½ teaspoon cornstarch mixed with water to thicken. Chill for at least 2 hours before serving.
What's the best way to serve this pimento cheese?
This versatile spread shines as a sandwich filling (especially on po'boys), a dip for veggies and crackers, or a topping for burgers and hot dogs. For parties, serve it in a small bowl with toothpicks or spread it on gluten-free crackers for easy snacking. It also pairs perfectly with pickles and mustard for a Southern-style plate.
Can I make this ahead of time?
Yes! This pimento cheese actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5-7 days. For longer storage, freeze in small portions for up to 3 months. Thaw overnight in the fridge—never at room temperature—and give it a stir before using. The texture may thicken slightly after chilling, so let it sit at room temperature for 10 minutes before spreading.
What if I don't have sharp cheddar?
Use white American cheese (aged at least 6 months) for the closest flavor, or try pepper jack for a spicier kick. Avoid pre-shredded cheese—it contains anti-caking agents that make the spread grainy. If you must use pre-shredded, pick a brand labeled "block-style" or "no anti-caking agents." For extra tang, add ½ teaspoon white vinegar or 1 extra tablespoon lemon juice.