Homemade Pimento Cheese with Roasted Red Pepper
A spicy Southern classic, straight from the galley.
There’s something undeniably comforting about pimento cheese. Creamy, tangy, and a little bit spicy—it’s the kind of spread that instantly upgrades a sandwich, snack board, or lazy afternoon on the water. And when you make it from scratch with your own roasted red pepper? That’s next-level flavor.
This is my go-to recipe, made right in the galley. It’s easy, loaded with fresh flavor, and a far cry from anything you’ll find in a plastic tub at the grocery store. I skip the jarred pimentos in favor of homemade roasted red pepper for a smoky-sweet bite, and I always shred the cheddar myself—pre-shredded cheese tends to turn watery and just doesn’t blend the same.
A Quick Bite of History
Pimento cheese may be a Southern icon today, but its roots go back a bit further—and a bit farther.
In the late 1800s, Spain began exporting sweet red peppers called pimientos, and American farmers quickly took notice. These peppers found their way into early cream cheese blends, and before long, cooks were whipping up what we now recognize as pimento cheese.
It first caught on with textile mill workers, who loved it because it was affordable, tasty, and could be taken to work without refrigeration. Then it found its way onto the fancier tables, where ladies served it at luncheons and teas, tucked into dainty white bread sandwiches.
From humble lunch pails to garden parties, this spread traveled across class lines and generations—and it’s still going strong today.
Pimento Cheese
Ingredients
- 1 Large red bell pepper
- 8 oz Cream cheese, softened
- 8 oz Sharp cheddar cheese, freshly shredded
- 1/4 cup Mayonnais
- 1 tsp Worcestershire sauce
- 1/2 tsp cayenne
- 1/2 tsp onion powder
- 1/2 tso garlic powder
- A few dashes of hot sauce (to taste)