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

This America's Test Kitchen pimento cheese recipe delivers the perfect balance of sharp cheddar, smoky heat, and creamy texture that elevates every bite. 🔥 The secret lies in precise ingredient ratios—sharp cheddar for depth, mayonnaise for richness, and just the right amount of pimentos for that signature tangy kick.

I’ve refined this over years of testing to ensure it’s smooth, flavorful, and foolproof every time.

The magic happens when you blend the ingredients until completely smooth, then let it rest for at least 30 minutes. This resting period allows the flavors to meld, creating a spread that’s creamy yet stable—no graininess or separation.

The result is a pimento cheese that’s rich, balanced, and ready to transform sandwiches, crackers, or even burgers into something extraordinary.

What sets this recipe apart is its versatility. Use it as a sandwich spread, a dip for veggies or chips, or even as a topping for grilled cheese. The sharp cheddar provides a bold foundation, while the pimentos and spices add layers of complexity that keep it interesting.

With just a few simple ingredients, you’ll achieve a condiment that tastes like it came from a Southern kitchen.

Storage is easy—this recipe keeps well in the fridge for up to 5 days, making it perfect for meal prep. For best results, stir before serving to maintain that creamy consistency. Whether you’re hosting a gathering or just craving a classic Southern flavor, this pimento cheese delivers every time.

Ingredients for america's test kitchen pimento cheese

Eight ingredients, Southern soul—this is the pimento cheese that’ll make your sandwiches legendary.

The sharp cheddar is non-negotiable—look for aged at least 6 months for that tangy bite. Whole Foods or Wegmans carry excellent options, or grab a block from the deli counter. Pre-shredded cheese? No way—it’s full of anti-caking agents that make this spread grainy. The pimento-stuffed olives are key for that signature sweet-spicy kick. GoyaBertolli brands are my go-tos—they’ve got the perfect balance of pimentos and briny flavor. Chop them yourself for even distribution.

No pimento olives? Diced roasted red peppers (jarred or fresh) work in a pinch, but you’ll lose that classic tang. The Dijon mustard adds depth—skip the regular yellow mustard, trust me. For extra smokiness, swap smoked paprika for liquid smoke (1/4 tsp)—just don’t overdo it. The mayo can be homemade (I use Duke’s for its rich texture) or store-bought, but full-fat is a must for that creamy Southern mouthfeel. If you’re watching calories, Primal Kitchen’s avocado oil mayo is a great sub.

This keeps like a dream—5 days in the fridge, sealed tight in an airtight container. Stir before serving to keep it silky smooth. For meal prep, portion into small jars so you’re not digging into one big tub. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. Pro tip: Add a drizzle of olive oil before sealing to prevent a skin from forming. Leftovers? Slather on crackers, mix into deviled eggs, or use as a burger topping—endless possibilities.

Step-by-step instructions for america's test kitchen pimento cheese

Here's how to blend sharp cheddar with smoky, tangy flavors for the perfect spread every time.

Start by grating the 8 oz sharp white cheddar cheese using the large holes of a box grater. I like to work in batches—grate about half at a time to prevent the cheese from melting in your hands. The cheese should come out in long, thin shreds for even distribution in the final spread.

Here's the thing—don't pack the grated cheese tightly in the bowl. When you press it down, it releases moisture that can make your pimento cheese watery. Just let the shreds sit loosely until ready to mix. If you notice any large, uneven shreds, break them up with your fingers for a smoother texture.

In a medium mixing bowl, combine the grated sharp white cheddar cheese, 0.5 cup mayonnaise, 0.25 cup chopped pimento-stuffed green olives, and 1 tbsp Dijon mustard. Use a rubber spatula to gently fold everything together until just combined—about 2 minutes of mixing. You want to avoid overworking the cheese or it'll get stringy.

I always recommend using a high-quality, full-fat mayonnaise here. The fat content helps create that creamy, velvety texture we're after. If you're feeling fancy, you can even warm the mayonnaise slightly (just enough to soften it) before mixing—this makes it easier to incorporate and gives a smoother final product.

Now for the flavor boost: sprinkle in the 0.5 tsp smoked paprika, 0.25 tsp freshly ground black pepper, and 0.5 tsp kosher salt. Using your spatula, gently fold these in until everything is evenly distributed. You'll notice the mixture darkens slightly from the smoked paprika—that's exactly what we want for that authentic, smoky depth.

Here's where it gets fun—taste as you go. The sharpness of the cheddar should sing, with just a hint of smokiness from the paprika. If it needs more tang, add a tiny bit more Dijon mustard. If it needs more heat, a pinch more smoked paprika. Remember, you can always adjust, but you can't take it out once it's in!

Drizzle in the 1 tbsp extra-virgin olive oil and fold it in until completely combined. This final ingredient is what transforms your pimento cheese from good to exceptional—it adds richness and helps bind all the ingredients together for that signature creamy texture. Mix for another 1-2 minutes until smooth and homogeneous.

At this point, your pimento cheese should be thick but spreadable, with a vibrant green color from the pimento olives. If it's too thick, add 1 teaspoon at a time of warm water (not cold) to loosen it. If it's too thin, mix in 1 tablespoon more of the grated cheese. The perfect consistency should be like thick, creamy peanut butter.

Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to meld together and the texture to set properly. I know it's tempting to dig in right away, but trust me, the wait is worth it.

After chilling, give it one last taste. The flavors should now be perfectly balanced—sharp cheddar, smoky paprika, tangy mustard, and briny olives all working together in harmony. For serving, I like to garnish with extra chopped pimento-stuffed green olives on top for that pop of color and extra pimento flavor. Your pimento cheese is now ready to spread on sandwiches, crackers, or even use as a dip!

Creative variations of this america's test kitchen pimento cheese

Spicy Kick Boost

For those who love heat, swap the smoked paprika for a mix of ½ tsp smoked paprika and ½ tsp cayenne pepper. This adds serious fire without overpowering the sharp cheddar.

I’ve also had success using 1 tsp hot sauce (like Crystal or Tabasco) mixed into the olive oil before adding it to the cheese. 🌶️

If you’re feeling adventurous, try adding 1 tsp finely chopped jalapeño or ½ tsp chipotle powder for a smoky-spicy depth. For a balanced heat, add 1 tsp honey to counteract the spice—trust me, the sweetness enhances the cheese’s richness.

Creamy Variations

Make this pimento cheese even richer by adding ¼ cup sour cream or 2 oz cream cheese for a tangy twist. I like to mix in 1 tbsp Greek yogurt for extra creaminess without altering the texture.

For a dairy-free option, use ¼ cup vegan mayo and 2 tbsp unsweetened almond milk to keep it smooth. 🥛

For a decadent twist, fold in 2 oz brie or gouda with the sharp cheddar. The buttery brie adds a luxurious depth, while gouda brings a caramelized sweetness that pairs beautifully with the smoky paprika.

Herb-Infused Twists

Brighten the flavors with 1 tbsp fresh chives or green onion, finely chopped. The mild onion flavor complements the sharp cheddar perfectly. For a more robust herb profile, add 1 tsp dried thyme or ½ tsp dried oregano alongside the smoked paprika. 🌿

Fresh herbs like cilantro or basil work surprisingly well—just add 1 tbsp chopped at the end for a fresh, vibrant finish. If you’re using fresh herbs, add them after chilling to preserve their brightness.

Regional Adaptations

For a Texas-style version, add 1 tbsp chopped pickled jalapeños and a pinch of ground cumin for a Southwestern flair. This twist keeps the creamy texture but adds a tangy, slightly spicy kick that’s perfect for tacos or nachos. 🌵

In Carolina, where pimento cheese originated, you’ll often find 1 tbsp hot sauce and a dash of celery seed for a more robust, slightly earthy flavor. This version is bolder and pairs exceptionally well with pulled pork sandwiches.

Frequently asked questions