Jessica Gaddy

Spicy Pimento Cheese

Jessica Gaddy
Spicy Pimento Cheese


My friends and family love the pimento cheese I make for parties. So much, that I have taught two short session classes at my favorite bake studio, Sweet Spot Studio and my dear friend Jess hosted a cooking session with me and shared the recipe on her blog, Slice of Jess.



  • 1 cup extra-sharp cheddar cheese, shredded

  • 1 cup white cheddar cheese, shredded

  • 8 oz. whipped cream cheese

  • 1/2 cup mayonnaise

  • 1 tsp roasted garlic powder

  • 1 tsp onion powder

  • 1 tbsp cayenne pepper (or diced jalapenos)

  • 1 (4 oz) jar sliced pimentos

  • ½ tsp coarse kosher salt

  • ½ tsp freshly ground black peppercorns


  1. Shred 2 cups block cheese

  2. In a large bowl, add all ingredients

  3. With a spatula, fold together until well mixed

  4. Best enjoyed after an hour in the fridge

  5. Serve with wheat thins and/or vegetable spears


  • No pre-shredded cheese 

  • Duke’s Mayonnaise

  • Savory Spice Shop spices

  • Whipped cream cheese, it binds better than the block

  • Sliced (not diced) pimentos, always drain,  adding the liquid changes the consistency and flavor

  • Use black peppercorns for freshly ground pepper

  • Use coarse kosher salt over table salt

  • If you prefer super smooth and creamy over chunky, use a food processor to mix