Easy Pimento Cheese Spread (with Cheddar and Swiss)

Pimento cheese in a glass bowl on a plate with crackers.

5 from 3 votes

Easy Pimento Cheese Spread (with Cheddar and Swiss)

This Easy Pimento Cheese Spread is a creamy, flavorful twist on the Southern classic, blending sharp cheddar and nutty Swiss for a spread that's just a little extra. Whether you're scooping it onto crackers, tucking it into a sandwich, or serving it as a veggie dip, it's a recipe you'll come back to again and again. (makes about 2 cups)

Prep Time15

Chill time (optional)30

Total Time45

Course: Appetizer, Brunch

Cuisine: American

Servings: servings (2 tablespoons)

Calories: 139kcal

Author: Cynthia Christensen

Equipment

Food processor
Hand mixer optional

Ingredients

1 cup grated extra-sharp Cheddar cheese
½ cup grated Swiss cheese
8 ounces cream cheese softened
½ cup mayonnaise
1 4-ounce jar diced pimentos, drained and patted dry
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground cayenne pepper optional
Salt and black pepper to taste

Instructions

Grate the cheeses: For best texture, grate the cheddar and Swiss cheese using a food processor. If using pre-shredded cheese, chop it finely with a knife to reduce the size. Avoid using the small holes of a hand grater, as this can make the spread too gummy.
Combine ingredients: In a large bowl, add the grated cheeses, softened cream cheese, mayonnaise, pimentos, garlic powder, onion powder, and cayenne pepper (if using). Season lightly with salt and black pepper.
Mix the spread: Mix everything together using a wooden spoon or another stiff-handled utensil. For a smoother texture, you can also use a hand mixer on low to medium speed until well combined and creamy.
Taste and adjust: Taste the spread and adjust seasoning with more salt, pepper, or cayenne if desired.
Chill: For best flavor and texture, cover and refrigerate the spread for at least 30 minutes before serving.

Video

Notes

Storage: Store it in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the texture may become grainy after thawing.

Nutrition