Appetizers
America's Test Kitchen pimento cheese recipe delivers the perfect balance of sharp cheddar, smoky peppers, and creamy texture that elevates every sandwich and snack. This isn't your grandmother's version—it's a refined, foolproof blend that stays spreadable without separating, thanks to a precise technique for combining ingredients.
The secret lies in the ratio of sharp cheddar to cream cheese and how we incorporate the pimentos for maximum flavor distribution.
What sets this recipe apart is the careful seasoning with smoked paprika and cayenne, which adds depth without overpowering the cheddar's natural tang. We're talking about a condiment that transforms simple crackers into a sophisticated appetizer or turns a basic sandwich into something restaurant-worthy.
The texture is creamy yet stable, holding its shape on bread while remaining smooth enough to spread effortlessly.
This pimento cheese stays fresh in the refrigerator for up to a week, making it perfect for meal prep or hosting. Whether you're serving it with toasted bread, crackers, or as a dip for veggies, the flavors develop beautifully over time.
The smoked paprika gives it that subtle, complex character that makes it stand out from basic versions.
For those who prefer it spicier, we include a variation with extra cayenne—just adjust to taste. The key is patience when blending; let the mixture sit for 10 minutes before serving to allow all the flavors to meld together.
This is the kind of condiment that makes every bite better, and once you try it, you'll never go back to store-bought.
Ingredients for america's test kitchen pimento cheese
Nine ingredients, perfect harmony. This isn't your basic pimento cheese—it's restaurant-quality spreadability with smoky depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, not pre-shredded kind |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped, not sliced olives |
| Smoked Paprika 🌶️ | 1 tbsp | Sweet or hot variety |
| Cayenne Pepper 🌶️ | ½ tsp | Adjust for heat preference |
| Mayonnaise 🥫 | ¼ cup | High-quality, not store brand |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For creaminess and richness |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The cheddar is non-negotiable here—sharp white cheddar (not yellow) gives that tangy bite. Grab a block from Whole Foods or your local cheese shop and shred it yourself. Pre-shredded gets clumpy and has anti-caking agents. The cream cheese? Full-fat only—low-fat makes the texture grainy. Room temperature is key, so take it out 30 minutes before mixing. For the olives, Goya brand pimento-stuffed ones have the best flavor, but any good-quality jarred olives work. Chop them yourself for even distribution of those little pepper bits.
No smoked paprika? Substitute half the amount with chipotle powder for heat, or skip it entirely if you're sensitive to smoky flavors. Running low on mayonnaise? Substitute with vegan mayo or Greek yogurt (but texture will differ slightly). Want it spicier? Double the cayenne—just be warned, it packs a punch. The olive oil adds richness, but if you're watching calories, you can reduce to 1 teaspoon without sacrificing much flavor. For a tangier version, add 1 teaspoon of lemon juice—trust me, it balances the richness perfectly.
This keeps beautifully in the fridge for up to 1 week, though it tastes best after sitting for 10 minutes to let flavors meld. Store in an airtight container with a thin layer of olive oil on top to prevent a skin from forming. I like to portion it into small jars so I can grab just what I need for sandwiches or crackers. Freezes for up to 3 months if you want to make a big batch ahead of time—just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is the kind of thing that makes you question why you ever bought pre-made. Sharp cheddar and cream cheese blend together like they’ve been friends forever, while those pimento olives add just enough briny punch to keep it interesting—not too sweet, not too salty, just right.
- No-Fuss Spread: Honestly, I’ll take a recipe that requires no food processor drama. You mix, you chop, you stir—done. That smoked paprika and cayenne whisper heat without screaming, so it’s perfect for days when you want flavor but don’t want to babysit the stove.
- Party or Snack: Between us, this stuff disappears at gatherings. Slather it on crackers for a crowd, stuff it into sandwiches for lunch, or even dollop it on grilled cheese like a fancy upgrade. (Yes, even on a Tuesday night.)
- Leftover Goldmine: The best part? It tastes just as good tomorrow as it does today. Store it in the fridge for up to a week, and suddenly you’ve got a cheap, no-thought-required snack for kids, coworkers, or anyone who wanders into your kitchen. Zero waste, all win.
Step-by-step instructions for america's test kitchen pimento cheese
Here's how to blend sharp cheddar with smoky depth for the perfect Southern spread.
Prepare the Cheese Base
In a medium bowl, combine the 1.5 cups Sharp White Cheddar Cheese and 8 oz Cream Cheese. I like to use a rubber spatula here—it helps break up the cheddar into smaller, more uniform pieces as we mix. Let the cheeses sit at room temperature for 10 minutes while you prep the remaining ingredients. This prevents the mixture from becoming grainy when we add liquids later.
The cheddar should be shredded fresh (not pre-shredded) for the best texture. If you're using pre-shredded, pick the kind without anti-caking agents. The cream cheese adds that velvety smoothness that makes this spread so addictive. Don't skip letting them come to room temperature—cold cheese creates a lumpy, uneven texture that's hard to fix later.
Combine Wet Ingredients
Add the 0.5 cup chopped Pimento-Stuffed Green Olives, 1 tbsp Smoked Paprika, 0.5 tsp Cayenne Pepper, 0.25 cup Mayonnaise, 1 tbsp Extra-Virgin Olive Oil, 0.5 tsp Kosher Salt, and 0.25 tsp Black Pepper to the cheese mixture. Using the rubber spatula, fold everything together until you have a completely smooth, homogeneous blend.
Here's the thing—I like to start with just the wet ingredients (mayo, olive oil) and mix them thoroughly before adding the dry spices. This prevents the cayenne and paprika from clumping together. You'll know it's ready when there are no more visible streaks of cheese or dry spices. The mixture should look like a thick, creamy paste with even distribution of the olives throughout.
Process for Ultimate Smoothness
Transfer the mixture to a food processor fitted with the metal blade. Pulse for 10-15 seconds to break down any remaining cheese chunks, then process continuously for 30-45 seconds until completely smooth. Scrape down the sides as needed to ensure even processing. This step is what transforms good pimento cheese into exceptional pimento cheese.
Don't over-process—you're not making hummus here. We just want to eliminate any texture irregularities. The food processor should create a velvety, spreadable consistency. If it's still slightly grainy, give it another 10-second pulse. The final texture should be smooth enough to spread easily but still hold its shape when scooped—like a thick, luxurious dip.
Adjust Seasoning and Texture
Taste the mixture and adjust seasoning if needed. I usually find I need a tiny pinch more cayenne for the perfect heat level, but this depends on your preference. If the cheese is too thick, add 1 teaspoon at a time of warm water until it reaches your desired consistency. For a thinner spread, add another 1 tablespoon of mayonnaise. The ideal texture should be thick enough to hold its shape when scooped but still spreadable on bread or crackers.
This is where the magic happens—balancing the sharpness of the cheddar with the smoky depth of the paprika and the subtle heat of the cayenne. The olives should be evenly distributed but still visible, adding that classic Southern texture. Let the cheese sit at room temperature for 10 minutes before serving to allow the flavors to meld completely. The longer it sits, the more the spices will infuse and the creamier it will become.
Pro Tips For Making America'S Test Kitchen Pimento Cheese
- CHOP CHEESE SMALL: I learned this the hard way—grating sharp white cheddar too coarsely leaves a grainy texture that ruins the smoothness. Use a sharp cheese grater or food processor with a fine blade, and pulse the cheese in quick bursts to avoid melting it. (Yes, even if you’re impatient like me.)
- MIX BY HAND: Food processors make pimento cheese faster, but they can overwork the cream cheese and turn it greasy. After blending the cheeses, finish by folding in the olives and spices with a rubber spatula—it takes 30 seconds but guarantees a creamy, not oily, result.
- DRAIN OLIVES WELL: Those pimento-stuffed olives pack brine, and skipping the drain step makes your cheese watery. Pat them dry with a paper towel or rinse briefly, then drain on a clean towel for 5 minutes. Trust me, your spread won’t turn into a sad, soupy mess.
- SALT THE CHEESE FIRST: The recipe calls for extra salt at the end, but I skip it now. Instead, season the grated cheddar with ½ teaspoon of salt before mixing—it balances the flavors better and cuts down on last-minute adjustments. (Your future self will thank you.)
Dietary considerations for this america's test kitchen pimento cheese
Dairy-Free Adaptation
Swap the cream cheese and cheddar for 4 oz dairy-free cream cheese (like Kite Hill) and 1.5 cups sharp white cheddar alternative (such as Violife or Follow Your Heart). Use ½ cup full-fat coconut yogurt instead of mayo for creaminess.
The texture will be slightly lighter but still spreadable. For extra richness, add 1 tbsp melted coconut oil to replace the olive oil. 🧀
Gluten-Free Friendly
This recipe is naturally gluten-free since it contains no wheat-based ingredients. Just ensure your smoked paprika and cayenne are certified gluten-free (some brands process in shared facilities).
For added flavor, stir in 1 tbsp gluten-free mustard (like Dijon-style) after blending. The mustard adds tang without gluten, perfect for sandwiches or crackers.
Lower-Fat Version
Reduce the cream cheese to 4 oz (half the original amount) and use ¼ cup low-fat mayo instead of full-fat. Replace the olive oil with 1 tbsp unsweetened applesauce for moisture without extra fat.
The texture will be slightly lighter but still hold together well. This version cuts about 100 calories per serving while keeping the same bold flavor.
Spicy Heat Adjustments
For extra kick, add ½ tsp chipotle powder or ¼ tsp red pepper flakes to the cayenne. If you love heat, blend in 1-2 chopped jalapeños (seeds removed for mild heat).
For a smoky-spicy twist, replace half the smoked paprika with ½ tsp smoked hot paprika. Always taste as you go—spicy flavors intensify when mixed with cheese!
Allergen-Free Tips
For nut-free kitchens, ensure your mayo is nut-free (check labels). If avoiding dairy entirely, use the dairy-free adaptation above. For egg-free needs, skip the mayo and use ½ cup vegan mayo (like Hellmann's Vegan).
The texture remains smooth, though slightly less rich. Always double-check ingredient labels for hidden allergens like soy (common in some vegan cheeses).
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use sharp white cheddar instead of regular cheddar?
The sharp white cheddar delivers that signature tangy bite that makes this spread stand out. Regular cheddar lacks the same level of acidity, which balances perfectly with the smoky paprika and creamy texture. Plus, white cheddar has a cleaner, brighter flavor that won't overpower the other ingredients.
Can I make this pimento cheese ahead of time?
This recipe actually tastes better after sitting for 10 minutes to let flavors meld. Store it in an airtight container in the fridge for up to 1 week. For best texture, let it come to room temperature before serving. The longer it rests, the more the spices infuse into the cheese.
What's the secret to getting it perfectly smooth?
Room temperature cheeses are key—cold cheese creates lumps. Process in a food processor for 30-45 seconds until completely smooth, then let it sit for 10 minutes before serving. The food processor breaks down the cheese fibers while the resting time allows flavors to fully combine. Never skip this step!
Can I adjust the heat level?
Yes! Start with the 0.5 tsp cayenne as written, then taste and adjust. For mild heat, reduce to ¼ tsp. For extra kick, add another ½ tsp or blend in 1 chopped jalapeño. Remember, cheese amplifies heat—small adjustments make big differences!
Why does my pimento cheese separate or get grainy?
Cold cheese or overmixing causes separation. Always use room temperature ingredients and process just until smooth. If it gets too thick, add 1 tsp warm water at a time. For graininess, blend again briefly or add 1 tbsp mayo** to help bind the texture. The ideal consistency should be thick but still spreadable.