Sriracha Pimento Cheese

I grew up in the south and basically my diet (before I decided to get heathy-er) mostly consisted of things like biscuits and gravy, bacon (still eat it. always will) and various versions of “grandma’s recipe” fried chicken. Anyway, I don’t eat a majority of those things on the regular anymore but one thing I do still love is homemade pimento cheese. Not the orange colored science experiment you get in the little plastic containers in the grocery. Omg no. Stay away. I’ve had several recipes given to me, but none really seemed to hit the spot. I had a version in a restaurant just outside of Memphis, Tennessee a few years ago that I have tried super hard to replicate. It was the perfect pimento cheese in my book. I have come pretty close to re-creating the recipe, and this recipe below is what I came up with.  

Sriracha Pimento Cheese

what you’ll need

1 8oz cube of softened cream cheese (I just let mine sit out at room temperature) 

1 cup extra sharp cheddar cheese (shredded)

1/4 cup white cheddar, Monterey jack or pepper jack cheese (shredded)

1/2 cup mayonnaise

2.5 tablespoons pimentos, diced 

2 tablespoons finely chopped, or grated onion

pinch of salt 

pinch of onion powder

pinch of garlic powder

pinch of black pepper

pinch of cayenne pepper

1 tablespoon of Sriracha sauce ( I pretty much triple this.)


diced green chilies and jalapenos

what you need to do

In a large bowl, add all cheeses and mayonnaise. Mix in a stand mixer or handheld mixer (easier!) until blended. 

Add pimentos, onion, sriracha and spices (and green chilies and jalapenos if you went that route.) 

Mix until slightly smooth and fluffy. 

Serve on bread for a world class grilled cheese or on crackers or eat it straight out of the bowl. No judgment here. 


I’ll add a photo soon. Being lazy tonight. 





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