Smoked Gouda Pimento Cheese is a cheese lover's guilty pleasure! It's creamy, smoky, and spicy (as spicy as you wish). This versatile spread should be a staple in your fridge.
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This recipe has been retested and refined. The post has been updated with new photos and step-by-step instructions.
Pimento cheese is a Southern staple made with shredded cheese, mayonnaise, and pimientos. It's typically served with crackers or veggies or spread on sandwiches. It can be found in most supermarkets, but I prefer to skip the preservatives and make it homemade.
This smoky gouda pimento cheese will quickly become a staple in your kitchen. It's ultra-creamy and big on flavor with the addition of smoked Gouda and jalapeños for a touch of heat. Try this in my pimento cheese sausage balls.
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Ingredient notes
- Whipped cream cheese - Adds a light and creamy base to this cheese spread. Block cream cheese can also be used.
- Cheddar cheese - I prefer using extra sharp white cheddar cheese. Yellow cheddar can also be used.
- Smoked gouda - I love the complexity of flavor that comes from adding another variety of cheese. Smoked gouda can be found in the gourmet cheese section of your local supermarket.
- Pimientos - These bright red peppers are traditional in pimento cheese and give the cheese spread a beautiful pop of color. I buy jarred diced pimientos for ease and convenience, but you can also roast red peppers. Remove the seeds and membranes and dice before adding them to the mixture.
- Jalapeños - Adds moderate spice to the cheese spread. Pickled jalapeños can also be used.
- Mayonnaise - This is another traditional ingredient in pimento cheese. It adds richness and creaminess. Use full-fat, good-quality mayo such as Duke's - a Southern staple - or Hellmann's.
- Smoked paprika - This brings another layer of smoky flavor to this cheese spread, and it plays nicely with all of the cheese. If you don't have smoked paprika, sweet paprika can also be used.
- Cayenne pepper - The cayenne brings a touch of heat to the mixture. It's not overpowering, but if you aren't a fan of spice, start by adding ⅛ teaspoon and go from there... or you can omit it altogether.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Combine the cream cheese, mayonnaise, and spices.
Step 2: Stir in the pimientos and jalapeños.
Step 3: Fold in the shredded Gouda and cheddar cheeses. Taste and add salt as needed.
Step 4: Transfer the mixture to a serving bowl and serve with crackers, pretzels, or veggies.
Expert Tips
- Allow the cream cheese to come to room temperature, especially if using block cream cheese. Softened cheese blends more easily and smoothly.
- Be sure to use freshly grated cheese. It has a fresher taste and blends better than pre-grated cheese, which is coated with anti-caking additives.
- Remove the seeds and membranes from the jalapeños. The seeds do not add a desirable texture to the cheese spread. This also helps to control the heat level.
- Choose your texture. For a chunkier pimento cheese, stir the ingredients together by hand. Alternatively, for a smoother, more whipped consistency, blend the cheeses and mayo in a food processor until well combined. Then, fold in the pimientos and jalapeños.
- Store in the refrigerator for up to one week in an airtight container.
Recipe FAQs
This gouda pimento cheese is wonderful spread on crackers, bagel chips, or pretzels. Serve with fresh veggies or use as a filling for mini peppers or celery boats.
This smoked pimento cheese is very versatile and adds deliciousness to many other recipes. Make pimento grilled cheese sandwiches or spread on tortillas for roll-ups. Use as a topping on burgers or grilled chicken. Add to pasta or use as a filling for deviled eggs.
Add chopped bacon or scallions or stir in crab meat for an elegant twist. Swap out the smoked gouda for Monterey or Pepper Jack.
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📖 Recipe Card
Smoked Gouda Pimento Cheese
Ingredients
- 8 ounces whipped cream cheese (or block cream cheese softened at room temperature)
- ¾ cup mayonnaise (full-fat)
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 4 ounces pimientos (drained and diced)
- 1 jalapeno (finely diced, seeds and membranes removed)
- 8 ounces extra sharp white cheddar (shredded)
- 8 ounces smoked gouda cheese (shredded)
- kosher salt (to taste)
Instructions
- In a mixing bowl, combine cream cheese, mayonnaise, smoked paprika, and cayenne pepper. Stir until well blended.
- Fold in pimientos and jalapeno. Add the shredded cheese and fold into the mixture. Taste and add salt to taste, as needed.
- Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- This recipe has been retested and refined. The post has been updated with new photos and step-by-step instructions.
- This recipe yields approx. 3 cups.
- If using block cream cheese, bring it to room temperature so it will blend more smoothly with the other ingredients.
- Be sure to use freshly grated cheese. It's fresher tasting and blends with the other ingredients better than pre-grated cheese that is coated with anti-caking additives.
- If you prefer a smoother consistency, use a food processor or stand mixer to blend the ingredients.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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