Appetizers
This America's Test Kitchen pimento cheese recipe delivers the perfect balance of sharp cheddar and smoky roasted peppers for a condiment that's creamy, tangy, and impossible to resist. 💛 The secret lies in carefully blending aged cheddar with roasted red peppers and a touch of mustard for depth, creating a spread that's restaurant-quality but simple to make at home.
The formula uses sharp cheddar for that signature tangy bite, while roasted red peppers add natural sweetness and smoky depth without overpowering the cheese. A small amount of Dijon mustard enhances the flavor profile, and the right ratio of mayonnaise creates that signature creamy texture.
This version stays true to classic pimento cheese while adding subtle complexity that sets it apart.
What you'll end up with is a velvety, spreadable cheese that's perfect for sandwiches, crackers, or even as a dip. The flavor develops as it sits, becoming even more delicious after a few hours in the refrigerator.
This recipe also includes storage tips to keep your pimento cheese fresh for up to a week, making it ideal for meal prep.
For those looking to customize, optional variations include adding a pinch of cayenne for heat or using Greek yogurt for a lighter version. The key is maintaining that perfect balance of sharp, sweet, and tangy flavors that make this condiment so universally loved.
Ingredients for america's test kitchen pimento cheese
Nine simple ingredients blend into America's Test Kitchen's signature pimento cheese—creamy, tangy, and perfect for any sandwich or snack.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 8 oz | Aged 6-12 months for tangy bite |
| Roasted Red Peppers 🍅 | ½ cup | Jarred, drained and chopped |
| Dijon Mustard 🌿 | 1 tbsp | High-quality for depth of flavor |
| Mayonnaise 🥫 | ½ cup | Best quality for creamy texture |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Fruity, peppery variety |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Cayenne Pepper 🔥 | ¼ tsp | Optional, for subtle heat |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For finishing touch |
The cheddar is non-negotiable—sharp white cheddar aged 6-12 months gives that signature tang. Whole Foods or Trader Joe's carry excellent options, but any aged cheddar works. Roasted red peppers? Look for the jarred ones in the Italian section—they're already cooked and ready to blend. If you've got fresh red peppers, roast them yourself for deeper flavor. The Dijon mustard is where the magic happens—Maille or Whole Foods brand are my go-tos, but any good-quality Dijon will do. Pro tip: Taste the mustard before buying—it varies wildly!
No roasted peppers? Sun-dried tomatoes at half the amount work in a pinch, though they're sweeter. Swapping mayo for Greek yogurt? Use full-fat for creaminess, and add an extra tablespoon of olive oil. The olive oil matters here—avoid the cheap stuff. A good fruity, peppery oil elevates everything. Want more heat? Add cayenne to taste, but start small—it's easy to overdo. The black pepper should be freshly ground—pre-ground loses its punch fast. If you're using a pepper grinder, crack a few extra peppercorns for that fresh pop.
This keeps beautifully—up to 1 week in the fridge, tightly sealed. For best flavor, let it sit at room temperature for 30 minutes before serving. I always make a double batch—one for sandwiches, one for crackers. If it gets too thick, just stir in a splash of milk or olive oil. Freezes for 3 months if you want to prep ahead. Just thaw in the fridge overnight. The flavor actually improves after a few hours, so make it early if you're using it for a party—it's worth the wait!
Why You'll Love This Recipe
- I’ll be real: most pimento cheese recipes turn into a sad, greasy mess after a day. Not this one. The olive oil keeps it from separating, and the Dijon adds enough acidity that it stays fresh for at least three days in the fridge. I’ve even frozen it in portions—just thaw and spread. Cheap, easy, and still tastes like you put in effort.
- No Fuss, No Mess: I swear by this recipe because it’s the kind of spread that doesn’t demand your full attention—just a food processor and 10 minutes of hands-off time. The roasted red peppers add that smoky sweetness without any chopping, and the sharp cheddar melts into something silky smooth while you’re still deciding what to eat it on.
- Tangy-Smoky Magic: That little hit of Dijon mustard and olive oil? It’s what turns this from good to oh my god. The sharp cheddar’s bite cuts through the creaminess, and the roasted peppers bring this deep, caramelized sweetness that makes every bite feel like a little flavor explosion. Honestly, I’ve made pimento cheese before, but this one actually tastes like it belongs on a charcuterie board.
- Your New Sandwich MVP: Between us, this is the spread that saves my lazy days. Slather it on toast for a quick lunch, stuff it in a biscuit for a Southern-style brunch, or even mix it into deviled eggs for a party. It’s the kind of thing that works just as well in a packed lunch as it does at a potluck—no one will guess it took less than 30 minutes to make.
Step-by-step instructions for america's Test Kitchen pimento cheese
This smoky, tangy spread comes together in minutes with the right technique.
👨🍳 Step 1: Grate the Sharp White Cheddar Cheese
Use a box grater to shred the 8 oz sharp white cheddar cheese into fine, even strands. I like to work in batches—grate about half at a time to avoid clumping. The finer the shreds, the creamier your final spread will be. If using pre-shredded cheese, pulse it in a food processor to break up any clumps.
Here's the thing—don't skip this step. Freshly grated cheese melts more evenly and creates a smoother texture than pre-shredded varieties. If you're in a hurry, a microplane works great for ultra-fine cheese. Just be patient; rushing leads to uneven shreds that won't blend properly later.
🥘 Step 2: Combine Wet Ingredients in a Mixing Bowl
In a medium bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp extra-virgin olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp cayenne pepper. Mix until completely smooth—you want no streaks of mustard or oil remaining. This is your flavor base, so take your time.
I always use a silicone spatula for this step because it's flexible enough to scrape up every bit from the bowl's edges. The cayenne adds just a hint of heat, but don't worry if you skip it—this recipe still shines without it. The olive oil brings a fruity depth that balances the sharp cheddar perfectly.
🍳 Step 3: Fold in Roasted Red Peppers and Cheese
Add the 0.5 cup chopped roasted red peppers (drained well) and freshly grated cheese to the wet mixture. Using your silicone spatula, gently fold everything together until fully combined. Start with small folds to incorporate the cheese evenly, then increase to larger strokes as it comes together. You're looking for a thick, spreadable consistency.
Don't overmix—just until the cheese melts and coats the peppers. If the mixture seems too thick, add 1-2 teaspoons of water to loosen it. The peppers should be evenly distributed throughout, adding that beautiful smoky depth. This is where the magic happens—the tangy cheese, smoky peppers, and creamy mayo marry into one incredible spread.
⏰ Step 4: Rest and Adjust Seasoning
Cover the bowl and let the pimento cheese rest at room temperature for 10-15 minutes. This resting period allows all the flavors to meld together and the cheese to fully soften. After resting, taste and adjust seasoning if needed—you might want to add a pinch more salt or cayenne to your liking.
Here's a pro tip: if you're serving this immediately, give it a final stir before scooping. The resting time makes a noticeable difference in flavor development. For best results, store any leftovers in an airtight container in the refrigerator for up to 5 days. When ready to serve, let it sit at room temperature for 10 minutes before scooping to achieve that perfect spreadable consistency.
Pro Tips For Making America'S Test Kitchen Pimento Cheese
- Grate the Cheese Coarse: I learned this the hard way—using pre-shredded cheddar makes the cheese release moisture and turn into a sad, oily sludge. Grab a box grater and shred the sharp white cheddar yourself, keeping the pieces about ¼-inch thick. It melts smoother and stays creamier, not clumpy.
- Roast the Peppers Fresh: Canned roasted red peppers work in a pinch, but fresh ones—roasted yourself or bought from a trusted source—add depth. Char them until blackened in spots, then peel off the skin. The smoky flavor cuts through the richness of the mayo and cheddar like a knife.
- Mix in Stages: Dumping everything in the food processor at once guarantees a greasy, uneven mess. Pulse the mayo and mustard first, then add the cheese in batches, stopping to scrape down the sides. This keeps the texture light and the flavors balanced—no one wants a brick of cheese.
- Chill Before Serving: Warm pimento cheese loses its structure and tastes greasy. After mixing, transfer it to a bowl and refrigerate for at least 30 minutes (yes, even if you’re impatient like me). The cheese firms up, the flavors meld, and it spreads like a dream on toast or crackers.
Flavor customization for these flavors
Classic Heat Boost
For a spicier kick, add ½ to 1 teaspoon of cayenne pepper (or more to taste) to the wet ingredients. I like Penzeys brand for consistent heat levels. If you prefer a smoother heat, blend in ½ teaspoon of smoked paprika for depth without sharpness.
For adventurous eaters, try ½ teaspoon of chipotle powder—it adds smoky heat that pairs perfectly with the roasted peppers. 🌶️
Tangy Twist
Brighten the flavor with 1 teaspoon of lemon juice or ½ teaspoon of apple cider vinegar in the wet mixture. This balances the richness of the cheese and mayo, giving it a refreshing lift.
I also love adding 1 tablespoon of hot honey at the end for a sweet-tangy contrast that’s addictive. For extra zing, a pinch of onion powder enhances the savory depth.
Smoky Depth
Swap the roasted red peppers for ½ cup of smoked gouda (finely grated) to intensify the smoky flavor. Alternatively, add 1 teaspoon of liquid smoke to the wet ingredients—just be cautious, as it’s potent.
For a BBQ-inspired version, mix in 1 tablespoon of chipotle BBQ sauce with the mayo. This adds a subtle sweetness and extra smokiness that’s perfect for sandwiches.
Lighter Version
Replace the mayo with ½ cup of full-fat Greek yogurt and reduce the olive oil to 1 teaspoon. Add 1 extra teaspoon of Dijon mustard to compensate for the tang. This version is creamier but lighter, ideal for those watching calories.
For extra richness, stir in 1 tablespoon of sour cream at the end. The texture remains smooth, but the flavor stays bold.
Herb Infusion
Add 1 tablespoon of finely chopped fresh chives or 1 teaspoon of dried dill to the finished mixture for a bright, herbaceous note. For a Mediterranean twist, blend in 1 teaspoon of za’atar spice with the wet ingredients.
Fresh herbs like cilantro or parsley work too—just chop them finely and fold in at the very end to preserve their freshness. 🌿
Sweet Contrast
Balance the sharpness with 1 tablespoon of honey or 1 teaspoon of maple syrup in the wet mixture. For a caramelized touch, add 1 teaspoon of brown sugar and a pinch of cinnamon.
This works surprisingly well, especially when paired with apple slices or crackers. A drizzle of balsamic glaze on top adds a sophisticated finish for appetizers.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese instead of grating my own?
Pre-shredded cheese works in a pinch, but freshly grated sharp cheddar makes a smoother, creamier spread. If using pre-shredded, pulse it in a food processor to break up any anti-caking agents that can make the texture grainy. For best results, stick with freshly grated cheese—it melts more evenly and creates that signature velvety consistency.
How do I fix pimento cheese that's too thick or too thin?
If your mixture is too thick, stir in 1-2 teaspoons of water or a splash of milk to loosen it. For a thinner spread, add 1 teaspoon of olive oil or another 1 tablespoon of mayonnaise. The goal is a thick but spreadable consistency—like hummus but richer. Adjust gradually to avoid ruining the flavor balance.
Can I make this recipe without mayo?
For a lighter version, replace the mayo with ½ cup of full-fat Greek yogurt and reduce the olive oil to 1 teaspoon. Add an extra 1 teaspoon of Dijon mustard to compensate for the tang. This keeps the creaminess while cutting calories. For a vegan option, use ½ cup of vegan mayo and ensure your cheese is plant-based.
Why does my pimento cheese separate or get oily?
Separation usually happens when the cheese isn't fully melted or the mixture sits too long before blending. Always fold gently and avoid overmixing. If it separates, stir in 1 teaspoon of Dijon mustard or a splash of hot water to re-emulsify. For best texture, eat within 3-4 hours or store properly in an airtight container. The resting time helps prevent this!
What are the best ways to serve this pimento cheese?
This versatile spread shines on toasted bread, crackers, or as a dip for veggie sticks. Try it in Po' Boy sandwiches, sliders, or even as a topping for baked potatoes. For a gourmet touch, serve with water crackers and fresh fruit like apple slices. The possibilities are endless—just