DIY Home Garden


Jalapeno Pimiento Cheese: A Southern Classic With A Zesty Twist

Jalapeno Pimiento Cheese is a southern classic with a delicious and zesty twist! In fact, this is one of my husband’s favorite sandwiches.  Every southern woman has a family recipe for Pimiento Cheese. This is because it’s a staple in most southern households.

But that used to be unfortunate for my hubby. You see, he married himself a Pennsylvania Yankee who didn’t care for this cheese spread. However, I put on my big girl panties, asked around for some recipes, and came up with a pimiento cheese variation that he loves!

But my recipe is not the traditional mayonnaise recipe. While I do use mayo, I also add an eight ounce brick of Philadelphia cream cheese. As a result, it adds a creamy, cool balance to the mild heat of the jalapenos. And I guess you can take me out of PA, but every PA girl knows that everything is better with cream cheese…


dried jalapenos
Oven dehydrated jalapeno peppers. 


  • 8 oz bag of finely shredded Mexican blend cheese
  • 8 oz bag of  finely shredded cheddar cheese
  • 8 oz Philadelphia Cream Cheese
  • 1/2 cup mayonnaise
  • small jar (2 oz) of diced pimientos
  • 1 jalapeno (I take mine fresh from the garden)
  • 1 tsp chili powder
  • 2 tsp white pepper
  • 2 tsp Worcestershire Sauce


  1. Firstly, pour the Mexican blend cheese, cheddar cheese, mayo, and cream cheese into the bowl of the stand mixer.
  2. Drain the liquid from the pimientos then pour in the diced pimientos.
  3. Finely dice the jalapeno pepper. Remove seeds, stem, and the inside membrane if you want a more mild jalapeno flavor. Then add the diced jalapenos to the mixing bowl. I like to use the food processor and make them so small that they almost liquify. This ensures that nobody gets a “mouthful” of raw jalapeno as they enjoy their pimiento cheese. Of course, that texture is entirely up to you.
  4. Add in the chili powder, white pepper, and Worcestershire Sauce.
  5. Mix everything well, scraping down the sides as needed. I use my flat metal attachment to get this job done.
  6. Taste and adjust the seasoning. Then store in a covered bowl. Use within five days.

My husband likes to take this in a covered bowl and put the pimiento cheese and a loaf of Italian bread in his fridge at work. He takes out the Italian bread, toasts it up, then smears on Pimiento cheese for work for several days in a row. He can’t seem to get enough of it!

This makes a quick, easy make-ahead lunch. I like to make it on Sunday afternoon so that by the time the hubby goes to work on Monday, the flavors have had time to mingle together in the bowl.

So keep the ingredients for this on hand. It’s a really quick and delicious spread for on crackers, to top a burger (instead of regular cheese) or to feed an unexpected visitor.


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