Creamy, spicy, and perfectly Southern — this Jalapeño Pimento Cheese is made with sharp white cheddar, pimentos, and pickled jalapeños for a tangy kick. Perfect for snacking, sandwiches, or slathering on crackers.
Down South, we treat pimento cheese like a religion. Everyone’s grandmother has the recipe, and everyone swears theirs is the best. I’m not here to pick sides, I’m just here to crank up the heat a little.
This Jalapeño Pimento Cheese is classic with a twist: sharp white cheddar (none of that pre-shredded stuff), tangy pimentos, and diced pickled jalapeños that wake it right up. Cream cheese and mayo make it outrageously creamy, while the sharp cheddar gives it that bold, cheesy backbone every good spread needs.
So, let’s throwback to when we were kids, when we ate the heck outta some pimento cheese. Well, ok, I didn’t eat the heck out of it, but I did eat an enormous amount of it if you compare it to the other food I consumed as a kid.
When I say kid, I’m talking about 7-9ish.
My oh-so wholesome diet back then included Cheez-Its, fried bologna sandwiches (remember, I’m from the South), celery with Cheez Whiz, crunchy peanut butter and grape jelly sandwiches on white bread, what my parents made for dinner, copious amounts of sweet tea (again, see South above), and glorious pimento cheese.
This is the short list, mind you; I’ve never been a picky eater in my entire life.
Whenever we left the house for any reason, and I mean any.damn.reason. we would hear these words from my dad – “We’re gonna stop and get something to eat first, so what do y’all want?”.
That’s when he would look at my mom and say (brace yourself because South), “Toots?” Now, this word that he so endearingly nicknamed my sweet mother is not ‘toots’ as in toot a horn, but toots – say “tootsie” but leave out the “ie”. Classy, right? (I’m dying, cringing right now TBH).
Anyway, you can see that food has always been a major focus in my life since birth. I haven’t been that much of a fan of pimento cheese as an adult until the last few years (I didn’t dislike it – but rather I just didn’t give it much thought), but once I took a bite of this I wondered what I’ve been thinking to not have this deliciousness incorporated into my everyday life.
And, of course, thanks to my propensity for heat I threw some jalapeños in there. Not too much, mind you, but just enough. You control the heat in this, so don’t worry about it setting your mouth on fire. If you like a little kick without the burn, just remove the seeds and ribs of the pepper, dice it up, then add a little at a time, tasting as you go until it’s just how you like it.
I mean, why would you want it any other way when it tastes this good??
What Is Jalapeno Pimento Cheese?
Pimento cheese has been a Southern staple for a long time, slathered on white bread and cut into quarters for baby showers, wedding teas and other things like that. For me it needs something extra sometimes – like jalapeños, and more than one type of cheese.
I like to use sharp white cheddar combined with mild cheddar – it gives it a nice depth and broad range of flavor.
Also, shredding the cheese yourself is very important. I know it’s a pain in the ass, but it’s VERY worth it in the end. The problem is that commercially shredded cheese has a wax-like coating on it that gets in the way of things like taste and melting. You know, important things.
Hey – no pain, no gain.
Now, as far as the jalapeno pepper, don’t automatically assume that it makes the pimento cheese hot. As long as you ditch the seeds and scrape the little ribs out (the white soft things inside the pepper), you’ll skip the main heat, but keep the flavor and a little kick that won’t make your eyes water. I happen to have a current obsession with Cabot’s Farmhouse Reserve White Cheddar.
🧂 Serving Suggestions/Variations
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Turn it into a dip: Thin it out with a splash of cream or buttermilk and serve warm with chips.
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Make it a sandwich spread: Add crispy bacon and sliced tomato for a next-level BLT.
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Stuff it: Use it to fill celery sticks, deviled eggs, or grilled cheese.
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Amp up the heat: Swap the pickled jalapeños for fresh ones – or add a dash of hot sauce for extra bite.
Serve it piled high on crackers, sandwiched between two slices of white bread, or stuff it in burgers and jalapeños wrapped in bacon. It’s the kind of snack that fits in everywhere – tailgates, porch parties, game days, or just late-night fridge raids with a sleeve of Ritz.
Because yes, it’s Southern. But it’s also got just enough sass to make your taste buds sit up and pay attention.
Enjoy!
Here’s your printable-
Jalapeno White Cheddar Pimento Cheese
This Jalapeño Pimento Cheese is a creamy, spicy twist on the Southern classic - made with sharp white cheddar, pimentos, and pickled jalapeños. Perfect for parties, tailgates, or sandwiches!
Ingredients
- 1 cup Cabot White Cheddar - or your favorite sharp white cheddar, shredded
- 1 cup mild cheddar cheese, shredded
- 1 cup mayo
- 4 oz. cream cheese, softened
- 4 oz. pimentos, chopped finely
- 1-2 oz. pickled jalapeno slices*, diced
- Salt and pepper, to taste
Instructions
- Combine all ingredients and refrigerate for at least 2 hours before serving, preferably overnight.
- Serve on soft white bread, crackers, or whatever you like.
Notes
*Add more if you like heat.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 49gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 78mgSodium: 631mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 12g
The provided nutrition calculated may not always be accurate.
This Post Has 4 Comments
I have always looked forward to your recipes – longtime subscriber. I am surprised with the language in this one. I am not a prude by any means, and you are certainly entitled to any form of expression that you choose. This just surprises me. I wish you the best. 🙂
The Cabot Cooperative is some of the best cheese available nationwide. We are huge fans. You can keep your jalapenos though. I prefer the flavor of serranos and the heat of pequins.
Let’s be honest, Shea. The shit we ate as children was intended for old people who couldn’t chew. This is hardly that stuff. Excellent recipe.
I know! Thank goodness for good cheese like Cabot. And jalapenos 😉