Pimento Cheese Dip

Pimento Cheese Dip

We’re on a big push to cut out some sugar around here – not all sugar, mind you. I like ice cream way too much. But we’re cutting back that’s for sure. So, I’ve been trying to find some easy low carb snacks to have on hand, and ready to go when cravings hit.

Yesterday, when discussing low carb choices with another friend, who’s trying to cut down on sugar too, we jotted down a few recipes that would be easy. This old recipe post, titled This-Was-Supposed-To-Be-Something-Else Cheese Spread popped in my head.

The name came from attempting to create my own rendition of a pimento cheese inspired by a local restaurant here in Greenville, SC. I kinda bombed on the recipe, almost tripling the cream cheese. There were not enough ingredients on hand to triple everything, so it evolved into something else, something else really good, a basic cheese spread, with a little sass.

The recipe is easy to follow and of course, if you like it more spicy, add a little more cayenne, or chop up a hot pepper of choice and toss in. And if you’re like me, trying to cut down on the carb intake, enjoy it on celery instead of crackers. Celery and pimento cheese are the perfect partner I say. Pimento Cheese Dip

Enjoy! Hey, if you have any low carb recipes to share, please leave a link or the recipe in the comments below. I’ve got my list right here, ready and waiting.

Pimento Cheese Dip
Prep time
Total time
A basic cheese spread, with a little sass.
Serves: Makes about 12 servings.
  • 1 – 8 oz. package cream cheese, room temperature
  • 2 cups grated sharp cheddar
  • 1 cup grated Monterey Jack cheese
  • ½ cup mayonnaise
  • 3 tablespoons pimentos, mashed and rough chopped
  • 1 tablespoon grated red onion (white or yellow would work too)
  • ⅛ teaspoon dill
  • ⅛ teaspoon celery salt
  • ⅛ teaspoon ground cayenne pepper
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  1. Beat cream cheese until smooth. Add all other ingredients and blend well.
  2. Refrigerate until served.




  1. 2


    MMM….is it too early to eat some of this right now??

    Also, I have no low carb recipes. I am a carb queen.

    I can’t help it, they’re just so darn good!!

  2. 3


    Everyone in my big southern family makes pimento cheese and we all do it different. I had equal parts Pepper Jack and Sharp Cheddar, pimentos, and just enough mayo to keep it together. My uncle adds all sorts of things, my aunt uses Parmesan cheese. In the summer when we get together at the beach we put them all out and see which one is gone first!!

  3. 5


    Of late, my appreciation of pimento cheese has flourished. Mostly through the form of a PCBLT from a local sandwich shop… bacon-laced pimento cheese is where its at!

  4. 7


    I’ve never had this,but it sounds and looks fantastic! Hello to a new dip I will be making for Easter. Thanks for sharing!

  5. 10


    I’ve never been a huge cheese spread person, but I married into a family of cheese spread lovers. They would love this recipe!

  6. 13


    Yum! This looks like a great way to cut back on sugar… One “low carb” idea that I’ve been loving lately is using endive as scoops for dip instead of chips/crackers. It would probably be delicious with this dip, in fact!

  7. 14


    Looks wonderful, Amy. It’s funny how we southerns occasionally feel inspired to mess with (really) good old pimento cheese and then feel bashful about it. I have my own “evolved” recipe for pimento cheese, in which I subbed cottage cheese for some of the mayo and added in some cayenne. I think I like your version much better, though!

  8. 21


    Oh and check out my site. I did the whole low carb thing before & gained it all back. Since January I’ve been doing food combining instead & have lost 18 pounds so far , still eating carbs. It’s fantastic! (coming from a carb lover!) it’s all about combining foods properly.

  9. 22


    YUM! I love it when a good recipe gets better! I love good pimento cheese… and this one sounds like a winner!

  10. 23

    Deborah says

    Once while vacationing in NC, we ordered a hot cheese dip and tortilla chips appetizer at a restaurant. It turned out to be pimento cheese dip. I have never thought of warm pimento cheese spread or the combination before but it is quite tasty. Since then I’ve made it at home several times.

  11. 26


    I have never made pimento cheese spread. But I crave it constantly! This is making my mouth water Amy…

  12. 30

    elizabeth says

    one of my favorite “low-carb” snacks is actually the simplest. just take some shredded mozzarella cheese, melt it in a skillet until it forms a cheese pancake and top it with whatever you want. i love it with pepperoni and mushrooms–its like pizza without the sauce and the crust!

  13. 31


    This is good with a little shake or two of red pepper added to the mix. And, served with a pepper jelly on crackers……:)

  14. 32

    Teresa says

    I just made this and it is so amazing! Wish I had doubked it! Thanks so much!

  15. 34

    Chalet Davis says

    I am from Greenville and I am curious which local restaurant you were referring to with the inspiration for this recipe. I have tried many around and have my favs too. I have made my own version using cayenne and loved it. Can’t wait to try this version.

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