Smoked pimento cheese is a Southern classic with a smoky twist that takes this beloved spread to the next level. Combining sharp cheddar, creamy mayo, and roasted pimentos, this recipe adds a rich, smoky flavor that makes every bite unforgettable. It’s perfect for sandwiches, crackers, or as a party dip.
We love how easy it is to make and how versatile it can be. Whether you’re hosting a casual get-together or just craving a comforting snack, smoked pimento cheese delivers bold flavors with minimal effort. Let’s dive into this recipe and bring a smoky Southern favorite right to our table.
Ingredients
To create our Smoked Pimento Cheese that bursts with flavor and texture, we focus on selecting high-quality ingredients that complement each other perfectly. Here’s how we break down the essential components for this Southern classic.
Cheese Blend
Our cheese blend is the star of the recipe. Choosing the right kinds and ratios creates that creamy yet slightly crumbly texture we crave in pimento cheese.
- Sharp Cheddar Cheese – 2 cups, freshly shredded for robust flavor and the perfect sharpness
- Monterey Jack Cheese – 1 cup, shredded to add creaminess and meltability
| Cheese Type | Amount | Role |
|---|---|---|
| Sharp Cheddar | 2 cups | Sharp, tangy base |
| Monterey Jack | 1 cup | Smooth, melting texture |
Pimentos and Vegetables
These ingredients add the classic sweetness, mild heat, and crunch that elevate the pimento cheese beyond ordinary cheese spreads.
- Roasted Red Pimentos – ½ cup, finely chopped for authentic sweetness and vibrant color
- Green Onion – 2 tablespoons, finely chopped to infuse a gentle bite and freshness
- Garlic Powder – ½ teaspoon, for subtle depth without overpowering
Smoking and Seasoning Ingredients
The secret to our smoked pimento cheese recipe lies in how we infuse the rich smoky essence and balanced seasoning that bring everything together.
- Mayonnaise – ½ cup, to provide creaminess and moisture for the perfect spreadable consistency
- Smoked Paprika – 1 teaspoon, to enhance smokiness and add a warming spice note
- Ground Black Pepper – ½ teaspoon, freshly ground for sharpness
- Kosher Salt – 1 teaspoon, to heighten all flavors evenly
- Liquid Smoke (optional) – ¼ teaspoon, to boost smokiness without a smoker
| Ingredient | Amount | Purpose |
|---|---|---|
| Mayonnaise | ½ cup | Creaminess and moisture |
| Smoked Paprika | 1 teaspoon | Enhances smoke flavor |
| Ground Black Pepper | ½ teaspoon | Adds sharpness |
| Kosher Salt | 1 teaspoon | Balances and brightens flavors |
| Liquid Smoke | ¼ teaspoon | Intensifies smoke aroma |
By combining these ingredients with care and precision, we ensure our Smoked Pimento Cheese delivers an irresistible balance of creamy, smoky, and tangy notes that shine in every bite.
Equipment Needed
To create the perfect Smoked Pimento Cheese, having the right equipment is essential. This ensures we achieve the ideal smoky flavor and creamy texture that defines this Southern classic.
Smoker or Smoking Setup
A reliable smoker is crucial for infusing that authentic smoky flavor into our pimento cheese. We can use a variety of setups depending on what’s available:
| Equipment Type | Description | Notes |
|---|---|---|
| Electric Smoker | Easily controllable temperature | Ideal for beginners and consistent results |
| Charcoal Smoker | Adds robust smoky flavor via natural wood | Requires more monitoring and skill |
| Pellet Smoker | Automated pellet feed for precision smoke and heat | Great balance of convenience and flavor |
| Grill with Smoking Box | Use wood chips in a smoker box placed on grill | Budget-friendly alternative |
For smoking, we suggest using applewood or hickory chips for their sweet and bold smoke profiles which complement the sharp cheddar and pimentos. Maintain a low temperature around 225°F (107°C) to gently infuse smoke without melting the cheese too quickly.
Mixing Bowls and Utensils
Proper tools for combining our ingredients smoothly are key to perfect texture and flavor balance.
- Use a large mixing bowl (glass or stainless steel preferred) to combine cheese, mayonnaise, pimentos, and spices evenly.
- A rubber spatula helps fold ingredients gently, preserving the light, creamy consistency.
- A wooden spoon or sturdy whisk aids incorporating the smoked paprika, garlic powder, and black pepper uniformly.
- Measuring spoons ensure precise seasoning for that perfect smoky punch.
Storage Containers
Once our Smoked Pimento Cheese is ready, storing it correctly preserves freshness and flavor:
- Use an airtight container to prevent drying out or absorbing other fridge odors.
- Choose food-grade plastic or glass containers with secure lids.
- Containers sized around 1 to 2 cups capacity work best for easy serving and maintaining portion control.
- Label and date containers if preparing in advance to ensure optimal freshness.
Having these key tools on hand makes our smoked pimento cheese preparation seamless and enjoyable, guaranteeing a delicious, smoky spread every time.
Preparation
To create the perfect Smoked Pimento Cheese, we must carefully prepare each component. This step-by-step process ensures rich smoky flavor and the ideal creamy texture.
Preparing the Cheese
Start by selecting sharp cheddar and Monterey Jack cheese for a balanced blend of tanginess and creaminess. Use a box grater to shred:
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Grate the cheese evenly to facilitate smooth mixing and consistent flavor distribution. Place the shredded cheese in a large mixing bowl.
Smoking the Cheese
Smoking the cheese is essential to infuse the classic smoky flavor. We recommend the following process:
| Step | Description |
|---|---|
| Smoker Setup | Preheat smoker to 90°F – 100°F (32°C – 38°C) |
| Wood Chips | Use applewood or hickory chips for subtle sweetness and depth |
| Smoking Duration | Smoke shredded cheese for 30–45 minutes, stirring occasionally to avoid clumping |
| Cooling | Remove smoked cheese and let cool slightly before mixing |
Important: Maintain low temperature to prevent melting. We want a gentle smoke infusion, not a melted mess.
Chopping and Preparing Pimentos
Roasted pimentos add sweetness and texture. Prepare them as follows:
- Drain and finely chop 1 cup roasted red pimentos
- Chop 2 green onions thinly for freshness and crunch
- Optional: Mince 1 garlic clove for subtle pungency
Combine pimentos, green onions, and garlic in a small bowl. This mixture will balance the cheese blend with savory, sweet, and fresh notes.
Instructions
Follow these steps carefully to create our smoked pimento cheese with the perfect balance of smoky, creamy, and slightly tangy flavors.
Mixing the Ingredients
- Shred the Cheese: Combine 2 cups of sharp cheddar and 1 cup of Monterey Jack cheese. Shred both cheeses finely to ensure a smooth, uniform texture.
- Prepare the Add-ins: Dice roasted red pimentos (about 1/4 cup) finely. Chop 2 green onions thinly to add fresh crunch. Mince 1 small garlic clove, if using, for a subtle undertone.
- Combine Base Ingredients: In a large bowl, mix shredded cheese, pimentos, and green onions.
- Add Mayonnaise and Seasonings: Stir in 1/3 cup of mayonnaise, 1 teaspoon smoked paprika, a pinch of kosher salt (start with 1/2 teaspoon), and 1/4 teaspoon ground black pepper.
- Optional Liquid Smoke: For extra depth, add a few drops of liquid smoke carefully; 1/4 teaspoon is enough to avoid overpowering the cheese.
Tip: Use a sturdy spoon or rubber spatula to blend; mix just until combined to keep the cheese from becoming too mushy.
Smoking the Pimento Cheese
Our key to authentic smoky flavor lies in gentle cold smoking:
| Step | Detail |
|---|---|
| Smoker Temperature | Maintain between 90°F and 100°F |
| Wood Chips | Use applewood or hickory chips for aroma |
| Smoking Duration | Smoke cheese for 30 to 45 minutes |
| Cheese Setup | Spread the cheese mixture evenly on a tray or baking sheet to allow smoke to surround it |
- Preheat your smoker to the ideal low temperature.
- Place the cheese mixture on a smoke-safe tray, ensuring even thickness.
- Add wood chips to the smoker box or directly onto coals.
- Close the lid, smoke the cheese gently for the recommended time.
- Check periodically to maintain temperature and smoke flow.
Final Seasoning and Adjustments
- After smoking, taste the pimento cheese to assess seasoning balance.
- Adjust salt and pepper to preference; add extra smoked paprika if a stronger smoky taste is desired.
- If the texture feels too stiff, gently fold in a teaspoon of additional mayonnaise or a splash of cream.
- For serving, chill the smoked pimento cheese in an airtight container for at least 1 hour to allow flavors to meld.
- Garnish with a sprinkle of green onions or smoked paprika before serving.
“Smoked pimento cheese captures the soul of Southern comfort with a rich smoke kiss.” Our careful seasoning and smoking steps ensure every bite is flavorful and crave-worthy.
Serving Suggestions
Our Smoked Pimento Cheese is a versatile spread that enhances a variety of dishes. Here are some of our favorite ways to enjoy this rich and smoky Southern classic.
Pairing Ideas
- Crackers & Bread: Serve the smoked pimento cheese on buttery crackers, toasted baguette slices, or warm biscuits. The crunchy contrast elevates the creamy texture.
- Vegetable Crudités: Pair with crisp celery sticks, cucumber rounds, or bell pepper strips for a refreshing, satisfying snack.
- Sandwiches: Use as a flavorful spread in sandwiches or melts with smoked turkey, ham, or roast beef.
- Burgers & Sliders: Add a generous scoop on burgers or sliders to create a smoky, cheesy layer of indulgence.
- Grilled Cheese: Incorporate into grilled cheese sandwiches for a smoky twist on a comfort classic.
- Stuffed Peppers: Fill mini sweet or jalapeño peppers for bite-sized appetizers packed with flavor.
- Salad Topping: Crumble over mixed greens or a wedge salad to add texture and zest.
- Charcuterie Boards: Add a bowl of smoked pimento cheese alongside cured meats, nuts, and olives for a colorful and hearty spread.
| Food Pairing | Description |
|---|---|
| Crackers & Bread | Buttery crackers, baguette slices, warm biscuits |
| Vegetable Crudités | Celery, cucumber, bell peppers |
| Sandwiches | Smoked turkey, ham, roast beef spreads |
| Burgers & Sliders | Adds smoky creamy layer |
| Grilled Cheese | Enhances classic grilled cheese with smoky flavor |
| Stuffed Peppers | Mini sweet or jalapeño peppers |
| Salad Topping | Mixed greens or wedge salads |
| Charcuterie Boards | Complements meats, nuts, and olives |
Storage and Shelf Life
To maintain the best flavor and texture of our smoked pimento cheese, proper storage is essential:
- Refrigeration: Store in an airtight container in the refrigerator. This preserves freshness and prevents absorption of other odors.
- Shelf Life: Consume within 5 to 7 days for optimal taste and safety.
- Freezing: We do not recommend freezing as it can alter the cheese’s creamy texture and flavor.
- Serving Tip: Remove from the refrigerator about 15 minutes before serving. This allows the spread to soften and release its complex smoky aromas.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 5 to 7 days | Store in airtight container |
| Freezer | Not recommended | Alters texture and flavor |
Conclusion
Smoked pimento cheese offers a delicious twist on a Southern favorite that’s sure to impress. Its smoky depth combined with creamy, tangy, and slightly sweet flavors creates a spread that’s perfect for any occasion. Whether you’re serving it as a snack or incorporating it into your meals, this recipe brings bold flavor and versatility to the table.
With the right ingredients and smoking technique, making smoked pimento cheese at home is both fun and rewarding. We encourage you to experiment with different wood chips and seasonings to find your perfect blend. Once you try it, this smoky, cheesy delight will quickly become a staple in your kitchen.
Frequently Asked Questions
What is smoked pimento cheese?
Smoked pimento cheese is a Southern classic cheese spread made by enhancing traditional pimento cheese with a smoky flavor, typically using smoked sharp cheddar, Monterey Jack, roasted pimentos, mayonnaise, and seasonings.
What cheeses are best for smoked pimento cheese?
Sharp cheddar and Monterey Jack are ideal for smoked pimento cheese, providing a perfect balance of sharpness and creaminess with a slightly crumbly texture.
How do you smoke pimento cheese?
Set your smoker to 90°F–100°F, use applewood or hickory chips, and smoke the cheese blend for 30–45 minutes to infuse a gentle smoky flavor without melting the cheese.
What ingredients are essential in smoked pimento cheese?
Key ingredients include sharp cheddar, Monterey Jack, roasted pimentos, mayonnaise, smoked paprika, garlic powder, black pepper, kosher salt, and optionally liquid smoke.
What equipment do I need to make smoked pimento cheese?
You’ll need a reliable smoker (electric, charcoal, pellet, or grill with a smoking box), wood chips (applewood or hickory), mixing bowls, and utensils for shredding and mixing.
How should smoked pimento cheese be stored?
Store smoked pimento cheese in an airtight container in the refrigerator for 5 to 7 days. Avoid freezing to maintain its creamy texture and flavor.
What are some serving ideas for smoked pimento cheese?
Serve with crackers, bread, veggie sticks, sandwiches, burgers, grilled cheese, stuffed peppers, salads, or as part of a charcuterie board for versatile enjoyment.
Can I add liquid smoke to smoked pimento cheese?
Yes, liquid smoke is optional but can enhance the smoky flavor. Use it sparingly to avoid overpowering the delicate cheese blend.
Should smoked pimento cheese be served cold or at room temperature?
For best flavor and texture, allow smoked pimento cheese to soften at room temperature for about 15–20 minutes before serving.