Appetizers
America's Test Kitchen's pimento cheese recipe delivers the perfect balance of sharp cheddar and roasted pepper sweetness, creating a creamy, spreadable condiment that elevates every bite. This version stands out with its precise ingredient ratios and foolproof technique, ensuring a smooth texture without graininess.
The secret lies in proper cheese melting and careful seasoning—no guesswork required.
What sets this recipe apart is its creamy yet firm consistency, achieved through a specific blend of sharp cheddar and mayo. Roasted red peppers add natural sweetness and depth, while optional spices like garlic powder and paprika enhance the flavor profile.
Unlike store-bought versions, this recipe delivers a richer, more complex taste with every spoonful.
The result is a versatile condiment that works as a sandwich spread, dip for crackers or veggies, or even a topping for burgers and tacos. Proper storage in an airtight container keeps it fresh for up to a week in the refrigerator, making it perfect for meal prep or entertaining.
This isn't just another pimento cheese—it's a restaurant-quality condiment you can make at home with simple ingredients and precise technique. The smooth texture and balanced flavors make it a crowd-pleaser, whether you're serving it as an appetizer or incorporating it into main dishes.
Ingredients for america's test kitchen pimento cheese
Precision-crafted blend of sharp cheddar, roasted peppers, and mayo for restaurant-quality pimento cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 8 oz | Block form, freshly grated for texture |
| Roasted Red Peppers 🍅 | ½ cup | Jarred, drained and chopped fine |
| Mayonnaise 🥫 | ½ cup | Dijon-style preferred for tang |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smoothness and richness |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smoky depth |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjusts to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for heat |
The cheese selection is critical—sharp white cheddar delivers the perfect balance of tang and creaminess. Block form is non-negotiable for texture; pre-shredded contains anti-caking agents that create graininess. For roasted peppers, San Marzano brand offers the sweetest, most flavorful profile, though any high-quality jarred variety works. The mayo should be Dijon-style for its subtle tang, which complements the sharp cheese. Store-bought mayo is fine, but homemade with a touch of Dijon mustard elevates the flavor dramatically. The olive oil, though small in quantity, ensures the perfect emulsion for that signature creamy yet firm consistency.
No roasted red peppers? Sun-dried tomatoes work as a substitute, though they impart a different depth of flavor. Short on mayo? Greek yogurt at half the quantity creates a lighter texture, though the flavor profile shifts slightly. The smoked paprika can be omitted if you prefer a more traditional taste, but it adds that subtle smokiness that distinguishes this recipe from basic versions. For a spicier kick, add a pinch of cayenne or a dash of hot sauce. The garlic powder and black pepper should be freshly ground—pre-ground spices lose potency quickly and can make the mixture taste flat.
This pimento cheese maintains peak quality for up to 1 week when stored in an airtight container in the refrigerator. For longer storage, portion into small glass jars and freeze for up to 3 months. The texture may slightly firm up when refrigerated, but a quick stir with a splash of warm water restores its creamy consistency. For meal prep, make a double batch—it disappears quickly during sandwich season. The flavor actually improves after 24 hours as the ingredients meld together.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less effort than deciding what to watch on Netflix. Just blend sharp cheddar, roasted red peppers, mayo, and a pinch of garlic powder—no fancy techniques, no waiting for cheese to melt. That’s it. Honestly, I’ve made it while scrolling through my phone.
- Smoky-Sweet Magic: The roasted red peppers bring this cheese to life with a deep, smoky sweetness that cuts through the sharp cheddar. That olive oil finish? It ties everything together like a hug from a food scientist. I’ll be real: it’s the kind of flavor that makes you go back for seconds without thinking.
- Sandwich Hero: This isn’t just for crackers—it’s my go-to for grilled cheese, stuffed avocados, or even a fancy toasted baguette. Between us, I’ve used it to dress up a sad salad into something that feels like a celebration. Works for lunch, dinner, or a midnight snack (no judgment).
- Budget-Friendly Staple: Sharp cheddar and mayo are pantry basics, and roasted peppers last forever in the fridge. I’ve made a week’s worth of sandwiches with just this one batch—no waste, no stress. Plus, it’s cheaper than takeout, but way better. (Yes, even on a Tuesday night.)
Step-by-step instructions for america's Test Kitchen pimento cheese
This method ensures a perfectly balanced spread with sharp cheddar, vibrant roasted peppers, and a velvety texture.
Grate the Sharp White Cheddar Cheese
Using a box grater, freshly grate the 8 oz sharp white cheddar cheese into a medium bowl. I prefer a box grater because it yields finer, more uniform shreds than pre-shredded cheese, which contains anti-caking agents that can make the finished spread grainy. Work in small batches if needed to avoid clumping, and immediately wipe down the grater with a damp paper towel to prevent cheese buildup.
Freshly grated cheese also releases more moisture, which helps create a smoother, creamier texture in the final spread. If you're using a food processor, pulse the cheese in short bursts to avoid melting it from friction heat. Once grated, set the bowl aside at room temperature while you prepare the remaining ingredients.
Combine Wet Ingredients for Smooth Texture
In a separate small bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp extra-virgin olive oil, 0.5 cup finely chopped roasted red peppers, 0.5 tsp garlic powder, 0.25 tsp smoked paprika, 0.5 tsp Diamond Crystal kosher salt, and 0.25 tsp black pepper. The Dijon-style mayonnaise adds a subtle tang that balances the sharpness of the cheese, while the olive oil contributes richness without overpowering the other flavors. Stir until fully combined and smooth—no streaks of oil or dry spots should remain.
This mixture should be thick but pourable. If it appears too thick, add 1-2 teaspoons of water to loosen it slightly. The roasted red peppers should be finely chopped to distribute evenly without creating texture inconsistencies. Taste the mixture at this stage to ensure the seasoning is well-balanced before incorporating the cheese.
Fold in the Cheddar for a Creamy Spread
Add the freshly grated sharp white cheddar cheese to the wet ingredient mixture in the bowl. Using a rubber spatula, gently fold the cheese into the mayonnaise mixture until fully incorporated. Start by cutting through the center of the cheese with the spatula, then fold the edges toward the center to encourage even distribution. Avoid overmixing, as this can create a dense, paste-like texture instead of the desired creamy spread.
Work quickly but deliberately to prevent the cheese from melting. The goal is to create a homogeneous mixture where the cheese is evenly distributed and the colors blend seamlessly. If the spread appears too thick after folding, add 1-2 teaspoons of water to achieve a smooth, spreadable consistency. The final texture should be velvety, with no visible cheese chunks or dry patches.
Chill for Optimal Flavor and Texture
Cover the bowl with plastic wrap pressed directly onto the surface of the spread to prevent a skin from forming. Refrigerate for at least 2 hours, or up to 48 hours, to allow the flavors to fully meld. Chilling is critical—it not only enhances the flavor but also firms up the texture, making it easier to spread on sandwiches, crackers, or toast.
During this time, the sharpness of the cheese will mellow slightly, and the roasted red peppers will infuse their smoky depth into the mixture. For best results, serve the pimento cheese chilled. If you're short on time, you can accelerate the process by placing the bowl in the refrigerator for 1 hour, then transferring it to an ice bath for an additional 30 minutes. This ensures a smooth, professional-quality spread without waiting the full time.
Pro Tips For Making America'S Test Kitchen Pimento Cheese
- Drain Those Peppers: The jarred roasted red peppers from the store? Drain and pat them dry with a paper towel—seriously, I used to skip this, and the cheese always ended up watery. A quick squeeze in a clean towel removes enough moisture to keep your spread thick and creamy, not soupy.
- Grated Cheese, Not Cubed: Use a box grater for the sharp white cheddar—not the food processor, not pre-shredded. The food processor packs the cheese, making it greasy, and pre-shredded has anti-caking agents that ruin texture. Grate it fresh, then let it sit at room temp for 10 minutes before mixing—this melts just enough to bind smoothly.
- Mix in Stages: Don’t dump everything in at once. Start with half the mayo and half the cheese, blend until fully combined, then add the rest. This prevents a greasy, gloppy mess—especially if your cheddar is extra sharp. If it’s still too thick, add a teaspoon of olive oil to loosen it up, but don’t overdo it or it’ll get oily.
- Let It Rest: After mixing, give it 30 minutes in the fridge before serving. I know, you’re eager to eat it, but this lets the flavors meld and the texture settle. If you skip this, the garlic powder can taste sharp and the cheese might separate when you slice it for sandwiches. Patience here makes all the difference.
Dietary considerations for this america's test kitchen pimento cheese
Gluten-Free Adaptation
This recipe is naturally gluten-free since it contains no wheat-based ingredients. The key is ensuring your mayo and roasted peppers are certified gluten-free. I recommend Hellmann's Gluten-Free Mayonnaise or Duke's Gluten-Free Mayo—both work beautifully.
Always check labels on smoked paprika and garlic powder as some brands process them in gluten-containing facilities. For extra safety, use a dedicated gluten-free spice rack. 🌾
Dairy-Free Substitution
For a dairy-free version, replace the sharp cheddar with 8 oz dairy-free sharp cheddar shreds (like Violife or Miyoko's). Add 2 tbsp nutritional yeast for a cheesy flavor and 1 tbsp lemon juice to balance the tang.
The texture will be slightly lighter but still creamy. For a vegan option, use cashew cream (blend ½ cup soaked cashews with 2 tbsp water and 1 tbsp lemon juice) instead of mayo. 🥛
Lower-Carb Options
To reduce carbs, skip the roasted red peppers and replace them with ¼ cup finely chopped jalapeños for heat and 1 tbsp capers for briny depth. The jalapeños add a subtle sweetness while keeping carbs minimal.
For extra richness, add 1 tbsp avocado oil instead of olive oil. This version clocks in at just 3g net carbs per serving (about 2 tbsp). 🥑
Allergy-Friendly Adjustments
For egg-free needs, use vegan mayo (like Just Mayo) and ensure all ingredients are egg-free. If you're avoiding nightshades (like peppers), substitute with ¼ cup finely chopped sun-dried tomatoes (check for sulfite-free if sensitive).
For soy-free, opt for a mayo without soy lecithin—Primal Kitchen makes a great soy-free option. Always double-check labels for hidden allergens. 🚫
Protein Boost
Add 2 tbsp crumbled bacon or 1 tbsp smoked salmon flakes for a protein-packed twist. The bacon adds smokiness while the salmon brings briny, umami notes. For a vegetarian boost, stir in 1 tbsp hemp seeds or 1 tbsp nutritional yeast after chilling.
These additions elevate the flavor while keeping the spread versatile for sandwiches or dips. 💪
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use sharp white cheddar instead of regular cheddar?
The sharp white cheddar delivers the perfect balance of tang and creaminess that makes this spread truly special. Regular cheddar often lacks the bold flavor needed to stand out against the roasted peppers and mayo. The sharpness also mellows beautifully during chilling, creating a complex flavor profile that's more restaurant-quality than store-bought versions.
Can I make this pimento cheese without roasted red peppers?
For a traditional version, swap the roasted peppers for ¼ cup finely chopped pimentos (the canned kind) or ¼ cup sun-dried tomatoes for a different depth of flavor. If you want to keep the sweetness, try ¼ cup finely chopped jalapeños for a subtle heat that still complements the cheese beautifully.
How do I fix pimento cheese that's too thick or grainy?
If it's too thick, stir in 1-2 teaspoons of warm water while mixing until smooth. For graininess, pulse the mixture briefly in a food processor (just 2-3 seconds) or use a fork to break up any cheese clumps. The key is to work quickly to prevent the cheese from melting completely—this keeps the texture creamy rather than pasty.
How long can I store this pimento cheese, and can I freeze it?
This recipe stays fresh for up to 1 week in an airtight container in the refrigerator. For longer storage, portion into small glass jars and freeze for up to 3 months. When ready to use, thaw overnight in the fridge and give it a quick stir with a splash of warm water to restore its creamy texture. The flavor actually improves after 24 hours** as the ingredients meld together!
What are the best ways to serve this pimento cheese?
This versatile spread works perfectly as a sandwich filling, dip for crackers or veggies, or topping for burgers and tacos. For extra flair, serve it with toasted sourdough bread, crispy pork rinds, or alongside grilled meats. It also makes an excellent appetizer when paired with fresh fruit like grapes or sliced apples for a sweet-savory contrast.