If you're a fan of pimento cheese, then you're going to love this jalapeño pimiento cheese version. It's got everything you love about the original cheese mixture but with a little kick. It's great as an easy appetizer, tasty filling, sandwich spread, or as a way to add a punch of flavor to your favorite favorite dishes. Even better, it's an easy recipe that's ready to eat in just about 10 to 15 minutes.

My mom is known for her traditional pimento cheese; she makes mega batches of the stuff and packs it in the glass pimento jars she's cleaned and saved. Her version is a little different than mine--it's got cream cheese in it.
Mine is mayonnaise-based, Duke's mayonnaise of course, (I mean, I did write a mayonnaise cookbook, right?), along with a few other simple ingredients. For this recipe, I also take my own pimento cheese and kick it up a notch with the addition of spicy jalapeños. Give it a try--I bet it'll become a staple recipe for your family too.
This homemade jalapeño pimento cheese makes an excellent sandwich spread or addition to a salad plate. Pair it with my Chicken Salad Chick chicken salad recipe for a delicious lunch. Or, make a festive charcuterie board alongside your favorite cured meats, cheese wedges, and my baked brie in a bread bowl.
It's also a great addition to a dip spread for tailgating season or Super Bowl parties. Serve it alongside my Carolina caviar, layered taco dip, and creamy dill pickle dip for the ultimate party.
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Ingredients
Before we get started, let's gather the ingredients we need for this creamy jalapeno pimento cheese:

- extra-sharp Cheddar cheese
- sharp white Cheddar cheese
- yellow onion
- diced pimientos
- mayonnaise
- Worcestershire sauce
- lemon juice
- cayenne pepper
- jalapeno peppers
- crackers for serving
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to make this delicious pimento cheese!

- First, shred the cheeses with a box grater.

- Next, grate the onion and mince the jalapeños.

- Then, mix together the mayonnaise, Worcestershire sauce, lemon juice, and cayenne pepper in a medium bowl.

- Finally, fold in the cheeses, pimentos, and jalapeños. Refrigerate until ready to serve.
Hint: Wear gloves when cutting the jalapeno peppers or be sure to wash your hands just after handling them. The juice from the peppers is very hot and can burn if you get it in your eyes or on your skin.
Substitutions
Need to switch out some ingredients? Here are some substitution ideas for this jalapeno pimento cheese recipe:
- Cheese - I like to use a combination of sharpness of Cheddar cheese: extra-sharp yellow Cheddar and sharp white Cheddar. Use a mild Cheddar or your favorite variety of Cheddar if you prefer.
- Pimento peppers - Minced jarred roasted red peppers can be used in a pinch instead of diced pimentos.
- Mayonnaise - As you probably know, I'm a Duke's mayo girl. I grew up on it, and I love the thick texture from the extra egg yolks and that there's not any sugar added. If you use another brand, taste the mixture and add a little extra salt to account for any sugar that's in the mayonnaise.
Variations
Here are some more ways to add a twist to this jalapeño pimento cheese recipe:
- Super Spicy - If you're a spicy super fan, use the seeds and membranes of the jalapeños. That's where most of the heat is kept. You can also bump up the amount of cayenne in the mixture.
- Deluxe - You know what would make this dip even better? Bacon and Ranch dressing mix. Stir in a couple of slices of crispy cooked and crumbled bacon and about a tablespoon of Ranch powder.
- Not So Spicy Pimento Cheese - Not a fan of spicy things? Simply omit the jalapeños.
Equipment
Here's the equipment you'll need for this recipe:
- cheese grater
- microplane grater
- dry measuring cup
- measuring spoons
- chef's knife
- strainer
Storage
Store in an airtight container in the refrigerator for up to 1 week.
Freeze in an airtight freezer-safe container for up to 3 months.
Tasty Tip
Don't be tempted to use pre-shredded cheese. While it does help cut down on time, pre-shredded cheese is coated in a non-caking agent, making it unappetizing in this recipe.
Frequently asked questions
Palmetto cheese is pimento cheese made in South Carolina, the palmetto state. It's a pre-made pimento cheese you can buy in my grocery stores around the South.
Many believe that pimento cheese became a Southern staple because of Eugenia Duke, yes that Eugenia Duke (the one who created the mayonnaise I wrote an entire cookbook about.) The spread doesn't spoil easily at room temperature and was a popular option at tea rooms and in the sandwiches she became so famous for.
The great thing about pimento cheese is that it's really versatile. You can spread it onto bread (preferably soft white) and eat it as a sandwich, use it as a dip with your favorite crackers (or pork rinds if you want to go ultra-Southern), or add it to your favorite dishes to liven them up. I love to stir it into grits or to make an amazing grilled cheese sandwich.
Traditionally it's served cold (but not right out of the fridge--that'll break your cracker).
A vast majority of pimentos were grown and produced in Georgia between 1920 and 1940, so the pepper was shipped all across the country. The famous pimento cheese sandwiches can be found in Augusta each year at The Masters golf tournament.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this homemade pimento cheese recipe:
🍽Get the recipe

Easy Southern Jalapeño Pimiento Cheese Spread
Equipment
- cheese grater
- microplane grater
- dry measuring cup
- measuring spoons
- chef's knife
- strainer
Ingredients
- 1 (8-ounce) block extra-sharp Cheddar cheese
- ½ (8-ounce) block white Cheddar cheese
- ½ cup mayonnaise (I like Duke's)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated yellow onion
- 1 teaspoon lemon juice
- ¼ teaspoon cayenne pepper
- 1 (4-ounce) jar diced pimentos, drained
- 2 jalapeños, seeded and minced
- Crackers for serving
Instructions
- Shred the cheeses with a box grater.
- Stir together the mayonnaise, Worcestershire sauce, grated onion, lemon juice, and cayenne pepper in a medium bowl.
- Fold in the cheeses, pimentos, and jalapeños and stir until combined. Cover and refrigerate until ready to serve.
- If making ahead, let stand at room temperature for about 30 minutes. Serve with crackers and celery sticks, if desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Myyellowapron says
Would love to try the recipe. Thanks for sharing ❤️ This has my name written all over it. 😍
AshleyFreeman says
Can't wait to hear what you think!
Amy says
This was so fantastic! Had it as a dip option on my grazing board. Was such a hit!
AshleyFreeman says
Love that! It is a great addition to a charcuterie or grazing board!
Nicole Kendrick says
I love this so much! I'm a life-long fan of pimento cheese, and this was so much fresher and more flavorful than anything I've ever bought at the store.
AshleyFreeman says
Thanks so much for giving it a try--you're right. It's so easy to make at home!
Jean says
Love, love, love me a good cheeseboard. This one was "bombilicious!"
AshleyFreeman says
Bombilicious! I love that!
Nora says
Love this cheese spread! It reminds me of an Austrian Liptauer cheese spread!
AshleyFreeman says
Oh, I'll have to try that!