This no-cook Pimento Cheese Dip is an easy 10-minute snack with a rich, creamy base and a ton of tangy pimentos throughout. I love it both as a quick meal and a party appetizer. It’s always a hit when I pair it with crackers and veggies on game days and at parties.
Are you a dip-for-dinner kind of person? I sure am. When it’s just me at home, and I want a quick, easy meal, I’ll swap the roasted chicken and mashed potatoes for pretzels, crackers, or veggies dunked in my Homemade Hummus or my Amazing Bean Dip.
Pimento Cheese Dip
Pimento cheese dip is a snack I learned to make while traveling to North Carolina for work. It’s a classic Southern spread made with shredded cheese, mayo, and diced pimentos. The base is thick and creamy, the pimentos add a great tang, and a blend of cheeses makes it feel indulgent. I’ve recreated the version I fell in love with so many times that now my wife is obsessed with it, too!
Here’s what I love most about my homemade pimento cheese dip: it’s a world above what you’d find in a grocery store and only takes a few minutes to throw together. Also, there’s no cooking required, which makes it perfect for Saturday snacking or when your in-laws randomly show up hungry.
I usually serve this dip with crackers or fresh veggies, but it’s just as good as a sandwich spread or burger topping. Either way, it’s the kind of crowd-pleasing, make-ahead-friendly dip that disappears fast, no matter who you’re serving it to.
Ingredients and Substitutions
You only need a handful of simple and inexpensive ingredients to make this snack. I’ll even play around with a few extra seasonings or substitutions when I’m making different variations.
- Mayonnaise – Any true Southerner will tell you that a Southern pimento cheese dip has to be made with Duke’s mayonnaise. A 50-50 mix of mayo and Greek yogurt would also work well if you’re looking for a lighter option.
- Cheese – I use both sharp white cheddar and sharp yellow cheddar for a good balance of sharp and nutty flavors. If you need a substitute, go with smoked cheddar, Colby, or Monterey Jack instead.
- Pimentos – I buy pimentos in a can.
- Seasonings – I use a pinch of cayenne for heat, then add salt to taste.
- Lemon – Lemon juice is optional, but I like how it cuts through the richness and brightens everything up.
- Jalapeños – I add diced pickled jalapeños for an extra kick. Feel free to skip these if spicy food isn’t your thing.
How to Make Pimento Cheese Dip
Mix: First, I add all of the ingredients (except the crackers) to a large mixing bowl. Then, I fold everything together using a spoon or spatula until it’s evenly combined.
Chill: I cover the bowl and refrigerate it for at least 1 hour before serving. This gives those amazing Southern flavors time to meld together.
Serve: Finally, I transfer the pimento cheese dip to a serving bowl and serve it with crackers and veggie sticks for dipping.
Chef Tip + Notes
The most important tip I can give you is to let the assembled dip chill before serving. I know, I know… It’s too good to resist! But by refrigerating the dip for at least 1 hour, you’ll have better-developed flavors and a thicker, more spreadable consistency. Keep those thick, sturdy crackers close so you can start scooping as soon as the dip is ready.
- Grate the cheese: You can technically use pre-shredded cheese here, but many contain anti-caking agents (a powdery coating that can affect the cheese’s flavor). I like to avoid these as much as possible, which is why I’ll always grate the cheese right from the block. It only takes a few seconds.
- Customize it: This dip is great with chopped green onions, crispy bacon, finely grated onion, or fresh chives or parsley stirred in. Add a drizzle of hot sauce for an extra spicy kick.
- For a milder dip: I like the subtle heat from the cayenne and jalapeno slices. If that doesn’t appeal to you, you can omit the cayenne, skip the jalapeños, or substitute them with sweet cherry peppers, banana peppers, or roasted red peppers for added sweetness.
- Bake it: I’ll make baked pimento cheese dip when it’s cold outside. I simply dump the assembled dip into a small baking dish, cast-iron skillet, or hollowed-out bread bowl, top it with extra cheese, and bake it at 350°F for 15 minutes, or until it’s hot and bubbly.
Serving Suggestions
I try to make this as often as possible because we love snacking on it so much. We always had crostini lying around in the restaurant industry, and it’s still my go-to for dipping when I feel like being extra fancy. Otherwise, crackers, celery, and carrot sticks are delicious.
I’ll use any excuse to bring this to parties. I like to serve it alongside my Southern deviled eggs for a little extra Southern charm on the table.
Make-Ahead and Storage
Make-Ahead: This dip actually tastes even better when it’s made ahead of time. I like to make it an hour in advance, but you can prep it up to 2 days ahead and keep it covered in the fridge.
How to Store: Keep the leftover dip covered in the fridge for up to 5 days.
How to Freeze: This dip does not freeze well.
More Dip Recipes
Pimento Cheese Dip Recipe
Ingredients
- 1 cup mayonnaise
- 8 ounces grated sharp white cheddar
- 8 ounces grated sharp cheddar
- 4 ounces drained pimentos
- salt, to taste
- Ground cayenne pepper, to taste
- 1 teaspoon lemon juice, (optional)
- ¼ cup pickled jalapeños, small diced (optional)
- Crackers for dipping
Instructions
- Add all the ingredients except for the crackers to a large bowl.
- Fold everything together using a spoon or spatula.
- Serve in a bowl alongside the crackers or other dippers of your choice, such as carrot or celery sticks
Pimento Cheese Dip Recipe