Pimiento Cheese Spread

This pimiento cheese spread is the straightforward Southern version that uses Velveeta for an ultra-smooth, creamy texture you just can’t get from shredded cheese. Mashed pimientos fold in for color and a subtle sweet pepper flavor, while mayo brings it all to a spreadable consistency.

A tiny bit of sugar rounds off the sharpness and a dash of black pepper adds just enough bite. That’s it. No fuss, no cooking, just stir and serve.

Soften the Velveeta before mixing so it blends smoothly with the other ingredients. Cold cheese stays lumpy no matter how hard you stir.

Kitchen Tips

• Soften the Velveeta at room temperature or microwave it briefly. You want it pliable, not fully melted. Fully melted cheese turns the spread into a dip instead of a spread.
• Mash the pimientos well. Chunky pimiento pieces are fine if you like them, but mashed pimientos distribute their flavor and color more evenly throughout.
• Add mayo gradually. Start with about ½ cup and add more until you hit your preferred consistency. Some like it thick for sandwiches, others like it looser for crackers.
• Chill before serving for the best spreadable texture. It firms up in the fridge and slices cleaner on a sandwich.

Variations

• Sharp pimiento cheese: Use half Velveeta and half sharp cheddar for a tangier, more traditional flavor.
• Spicy pimiento cheese: Add diced pickled jalapenos or a few dashes of hot sauce for a Southern kick.