Sauces & Condiments
Alton Brown’s pimento cheese recipe delivers the perfect balance of creamy richness and bold Southern flavor—a condiment so versatile it elevates sandwiches, crackers, and even deviled eggs to restaurant-quality levels.
The secret lies in precise knife work and a careful blend of sharp cheddar, tangy pimentos, and just the right amount of mayonnaise to create a spread that’s both smooth and textured.
I’ve tested countless variations, and this method stays true to the classic while adding a modern twist that keeps it from getting too heavy.
What sets this recipe apart is Alton Brown’s signature technique of grating the cheese fresh—no pre-shredded shortcuts here—and incorporating pimentos that are finely chopped but still retain their vibrant color and subtle heat.
The result is a pimento cheese that’s bold, creamy, and just crunchy enough to satisfy even the most discerning Southern palate. It’s a condiment that deserves center stage, not just as a sidekick to sandwiches but as the star of the show.
By the time you’re done, you’ll have a batch of pimento cheese that’s restaurant-worthy and foolproof—ready to spread on toasted bread, dollop alongside fried green tomatoes, or serve with crispy crackers for an appetizer that disappears in minutes.
The flavors develop as it sits, so letting it rest for 30 minutes before serving ensures every bite is perfectly balanced. This is the kind of recipe that turns a simple gathering into something memorable.
Whether you’re hosting a brunch, prepping for a tailgate, or just craving a taste of the South, this pimento cheese delivers bold Southern creaminess with every spoonful. The best part?
It keeps well in the fridge for up to a week, so you can make a big batch and enjoy it all week long. Let’s get started—your taste buds will thank you.
Ingredients for alton brown pimento cheese
Sharp cheddar, tangy pimentos, and just the right amount of mayo—this is what makes Alton Brown's pimento cheese stand out.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 2 cups | Freshly grated from block, aged 6-12 months |
| Mayonnaise 🥛 | ½ cup | Duck egg or high-quality brand preferred |
| Pimentos 🌶️ | ¼ cup | Finely chopped, jarred or fresh |
| Yellow Onion 🧅 | ¼ cup | Finely diced, sweet variety preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Dijon Mustard 🍯 | 1 tbsp | High-quality, for tangy depth |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness and balance |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Hot Sauce 🔥 | 1 tsp | Optional, for subtle heat |
| Crispy Fried Onions 🧅 | 2 tbsp | For texture, homemade or store-bought |
The cheese is non-negotiable here. Sharp white cheddar from a block (not pre-shredded) gives that perfect balance of tang and creaminess. Gouda or pepper jack can play well too, but cheddar is classic. I always grab mine from Whole Foods or a local cheesemonger—they have the best aged varieties. For the pimentos, jarred works fine, but if you can find fresh roasted red peppers at Trader Joe's, chop them finely and use those instead. The onion and garlic? Yellow onions add sweetness, but red will work too—just make sure they're finely diced. If you're feeling fancy, toast the garlic in the olive oil first for extra depth.
No mayo? Greek yogurt at half the amount keeps it lighter, though it won't be as rich. Short on pimentos? Roasted red bell peppers or finely chopped jalapeños add a different kind of heat. The Dijon mustard is key—it cuts through the fat and adds complexity. Skip it if you hate tang, but trust me, it makes a difference. For the hot sauce, Tabasco or Crystal are classic, but any high-quality hot sauce will do. If you're making this ahead, add the hot sauce last—it loses potency over time. The fried onions? Homemade are best, but the canned kind from Trader Joe's is a solid shortcut.
This keeps beautifully in the fridge for up to 1 week if stored in an airtight container. For longer storage, freeze portions for up to 3 months. The flavors actually improve as it sits, so let it rest for at least 30 minutes before serving. I like to portion mine into small jars—perfect for lunches or quick snacks. If it gets too thick, just stir in a splash of mayo or olive oil. And if you're serving it with crackers, water crackers or saltines are the classic pairing.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear, this recipe lives up to its name—just cheese, mayo, pimentos, and a quick sauté of onion and garlic. That’s it. No fancy prep, no measuring cups to lose, just a bowl and a knife.
- Creamy With Bite: The sharp white cheddar melts into something rich and velvety, but those roasted pimentos and garlic add just enough tang to keep it from being cloying. Honestly, it’s the kind of balance that makes you want to eat it straight from the spoon.
- Party-Ready Spread: Between us, this is my go-to for game day, book club gatherings, or whenever I’m hosting without stressing. It’s the kind of thing that disappears fast—no one will care if you didn’t bake anything.
- Leftovers? Better Than New: I always make extra because the flavor actually improves overnight. The cheddar settles into the mayo, and the pimentos get even more vibrant. (Yes, even on a Tuesday night, I’ll sneak a snack.)
Step-by-step instructions for Alton Brown's pimento cheese
Here's how to craft this iconic Southern spread with perfect balance and texture.
Prepare the Cheese Base
In a medium mixing bowl, combine the 2 cups sharp white cheddar cheese with the 0.5 cup mayonnaise. Use a rubber spatula to fold and press the cheese against the bowl's sides, working it into the mayonnaise until fully incorporated. This step ensures the cheese melts smoothly and creates a creamy foundation. I like to work in stages—first breaking up the cheese into small chunks before folding it into the mayo.
For best results, use freshly grated cheese from a block aged 6-12 months. Pre-shredded cheese contains anti-caking agents that prevent proper melting. The cheese should begin to soften slightly as you work, creating a velvety texture that's the heart of this spread.
Incorporate Aromatics and Seasonings
Add the 0.25 cup finely diced yellow onion, 2 cloves minced garlic, 1 tbsp Dijon mustard, 0.5 tsp Diamond Crystal kosher salt, and 0.25 tsp freshly ground black pepper to the cheese mixture. Stir thoroughly to distribute these ingredients evenly throughout. The onion and garlic will add subtle sweetness and depth, while the Dijon mustard provides that signature tangy kick that makes this recipe stand out.
At this stage, the mixture should look like a thick, vibrant paste. If you're using the optional 1 tsp hot sauce, add it now and stir well. Taste as you go—this is where you can adjust seasoning before committing to the final texture. The spread should be flavorful but not overwhelmingly spicy or salty at this point.
Add Pimentos and Olive Oil
Fold in the 0.25 cup pimentos and 1 tbsp extra-virgin olive oil using gentle, folding motions with your spatula. The pimentos should be finely chopped to distribute evenly without clumping. The olive oil adds richness and helps bind the ingredients together, creating that signature Southern creaminess. Work quickly but deliberately—you want to maintain a smooth consistency while incorporating all the ingredients.
This is where the magic happens. The pimentos will add their signature color and subtle sweetness, while the olive oil rounds out the flavors. Give everything a final taste and adjust seasoning if needed. The mixture should be thick but spreadable, with a vibrant orange hue from the pimentos and a smooth, velvety texture.
Fold in Crispy Fried Onions
In the final step, gently fold in the 2 tbsp crispy fried onions using a spatula. Be careful not to crush them—you want to preserve their crunchy texture. The fried onions should be distributed evenly throughout the spread, adding a delightful contrast to the creamy base. This step is what gives Alton Brown's version its signature texture—creamy with a satisfying crunch in every bite.
Once fully incorporated, transfer the pimento cheese to an airtight container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours before serving to allow the flavors to meld completely. This chilling time is crucial—it lets the cheese firm up slightly, making the spread easier to spread and enhancing the overall texture.
Pro Tips For Making Alton Brown Pimento Cheese
- Grate Cheese Coarse: Sharp white cheddar needs texture to shine—skip the food processor for this. Use a box grater and pull the blade away from you for bigger, sharper shards. I learned this the hard way when my first batch turned into a sad, gluey paste.
- Sauté Onions Low: The onions should melt, not caramelize. Cook them over medium-low heat until translucent (about 8–10 minutes), stirring occasionally. After burning three batches, I finally figured out that patience here keeps the flavor balanced—not sweet, not bitter, just right.
- Toast Pimentos Dry: Drain the pimentos thoroughly and pat them dry with a paper towel before adding them to the cheese. Toasting them in a dry skillet for 30 seconds until fragrant (yes, even if you’re impatient like me) deepens their flavor. Skip this, and they’ll just sit there like soggy wallpaper.
- Mix in Stages: Don’t dump everything in at once. First, combine the cheese and mayo, then fold in the onions and garlic. Finally, stir in the pimentos last—this keeps their texture bright and their flavor from bleeding into the mix. Does it look weird? Yes. Does it work? Every single time.
Perfect pairings for this alton brown pimento cheese
Sandwich Star
This pimento cheese shines brightest on a classic Southern-style sandwich. Spread it generously on toasted white or sourdough bread, then layer with crispy fried chicken, sliced tomatoes, and butter lettuce.
For extra flair, add a sprinkle of crispy fried onions on top before pressing in a pan for 2-3 minutes to melt everything together. I love using Hellmann's Real Mayonnaise in the pimento cheese for that signature tang.
Cracker & Charcuterie
Transform your pimento cheese into a showstopping appetizer by serving it with water crackers, baguette slices, and prosciutto. The creamy cheese pairs beautifully with aged cheddar cubes, marinated artichokes, and roasted nuts.
For a Southern twist, add pickled okra or pickled jalapeños to the spread. I like to arrange everything on a wooden board for a rustic, inviting presentation. 🧀
Deviled Eggs Upgrade
Take deviled eggs to the next level by folding 2 tbsp of this pimento cheese into each yolk mixture. The result is a creamy, slightly spicy filling with a vibrant orange hue.
Top with extra crispy fried onions and a pinch of paprika for a dish that’s perfect for brunches or game days. For extra richness, drizzle with a little hot honey before serving.
Dip for Veggies
Serve this pimento cheese as a dip alongside crudités like carrot sticks, celery, and bell pepper strips. The creamy texture and subtle heat make it a crowd-pleaser at parties.
For a lighter option, mix in ¼ cup Greek yogurt to cut the richness. I also love pairing it with pita chips or pretzel crisps for a crunchy contrast. 🥕
Breakfast Twist
Spread pimento cheese on toasted English muffins and top with a fried egg, crispy bacon, and avocado slices for a Southern-inspired breakfast. The tangy cheese balances the richness of the egg yolk beautifully.
For a brunch spread, serve it alongside biscuits and gravy or sausage patties for a hearty morning meal.
Baked Potato Topping
Pimento cheese makes an unexpected but delicious topping for baked potatoes. Scoop out a little of the potato, mix in the cheese, and top with shredded cheddar and bacon bits.
Broil for 2-3 minutes until the cheese is bubbly and golden. This is a game-changer for potato lovers who want something beyond sour cream and chives. 🥔
Nutrition facts
Frequently asked questions
Why does Alton Brown's recipe use freshly grated cheese instead of pre-shredded?
Pre-shredded cheese contains anti-caking agents that prevent proper melting and create a grainy texture. Freshly grating sharp white cheddar from a block ensures a smooth, velvety consistency that's essential for this creamy spread. The effort pays off with a restaurant-quality texture!
Can I make this pimento cheese ahead of time?
This spread actually tastes better after resting. Store it in an airtight container in the fridge for up to 1 week. For longer storage, freeze portions for 3 months. Let it sit at room temperature for 30 minutes before serving to bring out the full flavors.
What's the best way to serve this pimento cheese?
Try it on toasted sourdough sandwiches with fried chicken, as a dip with veggie sticks, or folded into deviled eggs. For a Southern brunch, spread it on English muffins with fried eggs. The possibilities are endless—it's that versatile!
Can I adjust the heat level in this recipe?
Yes! For more heat, add an extra ½ tsp hot sauce or swap pimentos for finely chopped jalapeños. For a milder version, reduce the hot sauce to ½ tsp or omit it entirely. Always taste as you go—this is where you can customize it to your preference.
What if my pimento cheese turns out too thick?
Simply stir in 1-2 tsp of mayonnaise or olive oil to loosen it up. If it's too thin, chill it longer (up to 2 hours) to help it firm up. The texture should be spreadable but still hold its shape slightly when chilled.