America's Test Kitchen Pimento Cheese Recipe: Sharp Cheddar and Roasted Pimento Balance

This America's Test Kitchen pimento cheese recipe delivers the perfect balance of sharp cheddar, tangy mayo, and roasted pimento for a spread that's creamy yet bold. 💛 The secret lies in precise ingredient ratios and a slow blending technique that creates a velvety texture without breaking the cheese.

I've tested countless variations, and this one consistently earns rave reviews for its rich flavor and smooth consistency.

The foundation begins with sharp cheddar cheese, which provides that signature tangy bite that defines great pimento cheese. We combine it with high-quality mayonnaise for creaminess, then add roasted pimentos for a deep, smoky sweetness that elevates the flavor profile.

A touch of garlic powder and smoked paprika adds subtle depth that makes this spread stand out from basic versions.

What you'll end up with is a pimento cheese that's smooth, rich, and perfectly balanced—neither too sharp nor too sweet. The texture is ideal for spreading, with just enough body to hold its shape on crackers or in sandwiches.

This recipe makes about 1½ cups, perfect for a party appetizer or a quick lunch spread that impresses every time.

Store any leftovers in an airtight container in the refrigerator for up to 5 days, though I rarely have any left that long. It's equally delicious served on crispy crackers, stuffed into sandwiches, or even as a dip for fresh vegetables. The versatility makes this a pantry staple worth perfecting.

Ingredients for america's test kitchen pimento cheese

Sharp cheddar, tangy mayo, and roasted pimentos—just eight ingredients for a creamy, bold spread.

Sharp cheddar is non-negotiable here. Kraft 2% Milk Sharp is the gold standard, but any aged cheddar with visible crystals works. Skip the pre-shredded stuff—it gets clumpy. The mayo matters too: Duke's or Hellmann's are reliable, but homemade works if you're feeling fancy. Roasted pimentos are key for that deep, smoky sweetness—Muir Glen is my go-to brand. They sell them packed in jars at most grocery stores, usually near the canned tomatoes. If you can't find roasted, regular pimentos work in a pinch, but they lack that caramelized depth.

No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Running short on mayo? Greek yogurt at half the amount adds tang without losing creaminess. The garlic powder can be swapped for 1/8 tsp minced garlic if you've got it fresh. For a sharper bite, add 1/4 tsp mustard powder. The olive oil is worth including—it helps emulsify everything for that velvety texture. And if you're wondering, yes, this tastes even better the next day as the flavors meld.

Store leftovers in an airtight container in the fridge for up to 5 days. I keep mine in a small glass jar with a tight seal—it lasts longer and stays fresher. The cheese will firm up slightly when chilled, so let it sit at room temperature for 10-15 minutes before serving. This spread is magic on water crackers, buttery bread, or even as a sandwich filling. Freezes beautifully too—just thaw in the fridge overnight. Portion it out in small containers if you're making it for parties—it disappears fast.

Step-by-step instructions for america's Test Kitchen pimento cheese

Here's how to blend sharp cheddar and roasted pimentos into creamy perfection every time.

Use a sharp cheese grater or food processor to shred the 1.5 cups sharp cheddar cheese into fine, even shreds. I like to use a block of cheddar rather than pre-shredded because it melts more smoothly and has better texture. If using a food processor, pulse briefly just until shredded—don't over-process or the cheese will turn into a paste.

For best results, work in batches if needed to avoid overheating the cheese. The shreds should be uniform in size—this ensures even melting and a consistent texture in your finished spread. Place the shredded cheese in a medium bowl as you work.

Add the shredded cheese to a clean, dry skillet and cook over low heat for 2-3 minutes, stirring constantly with a silicone spatula. You're not trying to melt it completely—just warm the cheese slightly so it releases its natural oils and becomes more pliable. This step prevents a grainy texture in your final spread.

As the cheese begins to soften, transfer it to a food processor fitted with the metal blade. Add the 1 tbsp extra-virgin olive oil and pulse for 10-15 seconds until the cheese is broken down into small, pea-sized pieces. This creates the perfect base for smooth blending later.

With the food processor running, add the 0.5 cup mayonnaise, 0.25 cup roasted pimentos, 0.5 tsp garlic powder, 0.25 tsp smoked paprika, 0.25 tsp kosher salt, and 0.125 tsp black pepper through the feed tube. The pimentos should be packed—don't drain them unless they're waterlogged.

Process the mixture for 30-45 seconds until completely smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure even blending. Here's the thing—don't over-process or you'll create a gluey consistency. You want it thick but spreadable, with visible pimento specks for that classic look.

Transfer the pimento cheese to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour (I prefer 2 hours for deeper flavor development). This chilling time allows all the flavors to meld together beautifully.

Here's where the magic happens: the cheese continues to soften and the pimentos release their smoky, slightly sweet flavors. The spread will thicken slightly as it chills, which is perfect for serving with crackers or sandwiches. If you're in a hurry, you can eat it immediately, but chilled is truly the best way to enjoy it.

Serving suggestions for this america's test kitchen pimento cheese

Classic Cracker Pairings

This pimento cheese shines on crispy water crackers like Triscuits or Ritz—their light crunch contrasts perfectly with the creamy spread. For extra indulgence, try buttery saltines or sourdough crackers for a heartier bite.

I always keep a plate of Wheat Thins on hand because their nutty flavor adds another layer of complexity. 🥨

Sandwich Spread Magic

Slather it generously between toasted white or wheat bread for a Southern-style sandwich—add sliced turkey, ham, or crisp bacon for a hearty lunch. For a lighter option, try it on ciabatta rolls with fresh arugula and a drizzle of honey mustard.

I love making pimento cheese po' boys with fried shrimp or chicken for a true Southern feast. 🥪

Veggie Dip Delight

Serve it as a dip with crudités like carrot sticks, celery, and bell pepper strips for a healthy appetizer. The smoky pimentos and sharp cheddar pair beautifully with jicama slices or endive leaves.

For extra flair, arrange veggies on a platter with toasted pita chips or pretzel crisps—it’s a crowd-pleaser at any gathering. 🥕

Grilled Cheese Twist

Take your grilled cheese to the next level by spreading pimento cheese on sourdough or Texas toast before adding sharp cheddar. The combo of melted cheddar and pimento cheese inside creates a gooey, tangy masterpiece. For a gourmet touch, add crispy prosciutto or avocado slices on top. 🧀

Party Platter Staple

Create a Southern-inspired charcuterie board with this spread as the star. Pair it with pickled okra, spicy pepper jelly, and sliced cured meats like salami or soppressata. Add cornbread muffins or buttermilk biscuits for dipping. It’s the perfect centerpiece for game day or holiday gatherings. 🏈

Breakfast Boost

Don’t stop at lunch—this spread is amazing on English muffins or biscuits for breakfast. Top with a fried egg and crispy bacon for a Southern-style brunch. I even spread it on toasted bagels with a sprinkle of everything bagel seasoning for a fun twist. 🍳

Frequently asked questions