Pimento Cheese with a Kick

By: The Local Palate

From Crystal Wilkinson’s latest cookbook, Praisesong for the Kitchen Ghosts (Clarkson Potter, 2024), this essential pimento cheese dip packs powerful heat and flavor into a rich and creamy dip. Spread on crackers, crunchy veggies, or on fluffy white bread.

recipe heading-plus-icon


Makes 3¼ cups

  • 8 ounces cream cheese, at room temperature
  • ½ cup mayonnaise
  • A few good shakes of Worcestershire sauce (about 1 teaspoon)
  • 2 tablespoons grated horseradish, preferably fresh
  • 1 (4-ounce) jar diced pimentos, drained, liquid reserved
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onion flakes
  • 2 cups mild or sharp grated cheddar cheese (about 8 ounces)
  • Table salt and/or freshly ground pepper (optional)
  1.  In a large mixing bowl, stir together cream cheese, mayonnaise, Worcestershire sauce, and horseradish until well blended. Add drained pimentos, then stir in garlic powder and onion flakes. For a thinner consistency add some or all of the pimentos’ liquid.
  2. Add grated cheese, stirring until evenly distributed. Taste and add salt and/or pepper as needed. Use immediately or cover and refrigerate to use later.


  • Recipes reprinted and adapted with permission from
    Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright © 2024. Photographs by Kelly Marshall copyright © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.

Keep Reading


Pimento Cheese Empanadas

Food Culture of the South


Pimento Cheese Fritters

Pimento Cheese Fritters With Green Tomato Jam - Chef Daniel Doyle of Poogan's Porch, [...]


Pimento Cheese Gougères

Preheat oven to 400 degrees. In a medium pot over medium heat, combine butter, [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue