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+ servings
Jalapeño Pimento Cheese
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A recipe for from-scratch jalapeño pimento cheese with a spicy kick. Recipe adapted from The Lee Bros. Southern Cookbook.

Recipe Type: Appetizer
Makes: 2 cups
Author: Elizabeth Stark, adapted from Matt and Ted Lee
  • 2 - 3 small red bell peppers , washed and dried
  • 8 ounces cheddar cheese , finely shredded
  • 4 ounces cream cheese , softened
  • 1/3 cup real mayonnaise
  • 1 tablespoon pickled jalapeño peppers , drained
  • 1 teaspoon minced garlic
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon Hungarian paprika
  1. Either in your broiler, grill, or over an open flame, roast the red peppers until the skin is blackened all over. (More on that here.) Close peppers up in a paper bag and allow them to steam for 10 minutes. Under cold running water, peel off blackened skin. Core and seed peppers and then gently dab them with a towel to absorb any excess moisture. Rough chop peppers.
  2. In the bowl of your food processor, grate cheese. Next add cream cheese and mayo, and pulse until ingredients are evenly combined (it's OK, great even, for things to be lumpy). Add peppers and all of the remaining ingredients and pulse until combined. I like to leave a bit of texture here so there are flecks of cheese and peppers throughout.

  3. Spoon into a dish and refrigerate for at least an hour. Pimento cheese will keep well sealed in the fridge for 5 days or longer.

  4. Serve with radish slices, on sandwiches or crackers, or just by the spoonful.