One of my favorite sides or toppings, depending on how you view it, is pimento cheese. I use it on everything from grilled cheese sandwiches to eggs and burgers, and classically as a standalone dip. If I'm in a hurry, I'll pick some up from the store, but when I have the time or need to make this in bulk, I've worked on this homemade version that I believe really stands out compared to a classic southern variety. In this post, I’ll walk you through the whole recipe and why I like this one so much.
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Smoky pimento cheese is made by smoking cream cheese low and slow, then mixing it with sharp cheddar, mayo, and pimentos for a rich, spreadable dip with deep, smoky flavor. It can be served cold or warm and works as a dip, sandwich spread, or burger topping.
What Makes This Pimento Cheese Smoky?
The biggest difference in this recipe is the smoked cream cheese. Instead of mixing everything cold, you’re putting the cream cheese on the smoker at a low temperature so it picks up a subtle hint of wood flavor before it ever hits the bowl. That smoke infuses the entire spread, giving it a deeper, more layered flavor than traditional pimento cheese. You can push it further with smoked paprika or even smoked cheddar, but the cream cheese alone does most of the heavy lifting.
Note
What’s great about smoking cream cheese is that you are completely in control of how much smoke it takes on. You just add more time for more smoke or less time on the smoker for a lighter effect.
Best Wood Products for Smoky Pimento Cheese
Mild woods work best here since the cream cheese absorbs smoke quickly. This is one dish that I actually prefer using smoke from a pellet grill for instead of wood chunks, because they do a nice job adding a much more subtle flavor. Either way you go, here are some of the wood options I tend to gravitate towards:
- Apple or cherry - light, slightly sweet smoke. I like these on the sides and appetizers like this.
- Hickory - stronger, more traditional BBQ flavor. This is my favorite to use for more traditional BBQ. I do like using hickory on this dish too, but I can see others not liking it as much because it has a stronger smoke flavor.
- Pecan - This is a great, balanced option. Not too light and not overpowering. I’m a big fan of pecan wood and wood pellets when I can get my hands on them.
If you go too heavy with something like mesquite, it can overpower the other ingredients.
Ingredients
Cream Cheese: Once you pull it off the smoker, it should mix really easily with the other ingredients. If you're skipping the smoker, let it soften at room temperature first.
Salt, Pepper, Garlic Rub (SPG): This is a classic blend that I use almost exclusively at home. If you want to make your own, use a 4:4:1 ratio of coarse salt, pepper, and garlic powder.
Shredded Cheddar Cheese: I prefer sharp or extra-sharp cheddar cheese because it has a more pronounced flavor. Avoid pre-shredded cheese if you can—fresh shredded cheese melts and mixes better.
Mayonnaise: Adds tang and creaminess, making everything creamy and spreadable. It’s a southern staple of any good sandwich spread.
Pimento Peppers: This key ingredient makes the dish stand out. Diced and drained, they bring mild sweetness and color. If you can't find pimentos, you can substitute red bell peppers or even a jalapeno pepper if you want more heat.
Minced Garlic: Just a touch for added savoriness. Mixes best when raw but well-minced.
Paprika: Adds a slight smokiness to tie the whole thing together.
Chives or Green Onion (for garnish): These add a fresh pop of color and oniony brightness that complement the richness of the homemade pimento cheese spread. You could skip this if you're not worried about being fancy.
Instructions
Step 1: Smoke the Cream Cheese
Preheat your grill or smoker to 225°F. Score the top of the cream cheese in a crosshatch pattern to let the smoke penetrate. Season it thoroughly with your SPG rub and place it on the smoker for 1.5 to 2 hours. I prefer to go at a lower smoking temperature like this so the cream cheese stays on the smoker longer and soaks up more smoky flavor.
Step 2: Mix the Spread
Once smoked and slightly cooled, add the cream cheese to a large bowl with the cheddar, mayonnaise, pimento peppers, minced garlic, and paprika.
Step 3: Combine Everything
Mix with a spoon or food processor until the spread reaches your desired texture—chunky or smooth. Stir in a touch more mayo if it feels too thick.
Step 4: Chill and Serve
Top with chopped chives and serve immediately, or chill and let the flavors combine. I like it best with crackers, but you could use celery for a healthier option. Spreading it on white bread is a classic Southern favorite, too, just like at the masters tournament!
How Long to Smoke Cream Cheese for Pimento Cheese
Cream cheese typically needs about 1.5 to 2 hours at 225°F to pick up enough smoke. You’ll know it’s done when it softens, takes on a darker color, and starts to absorb that smoky flavor throughout.
Can You Make Pimento Cheese Smoky Without a Smoker?
Yes—you won’t get the exact same result, but you can still get close. Use smoked paprika, smoked cheddar, or a few drops of liquid smoke to mimic that flavor. It won’t replace the real thing, but it’s a solid backup if you don’t have a grill or smoker.
How to Serve Smoky Pimento Cheese
There are a lot of ways you can use this pimento cheese, but here are a few of my favorites:
- Spread on burgers straight off the grill.
- Melted into grilled cheese sandwiches
- Served as a dip with crackers or toasted bread
- Use it in eggs for breakfast.
Can You Freeze Smoky Pimento Cheese?
Yes, you can freeze pimento cheese, but the texture may change slightly as the mayo and cheese separate. If you do freeze it, store it in an airtight container and stir it well after thawing to restore its texture.
Recipe
Smoked Pimento Cheese Dip
Equipment
- Smoker
- prepping bowls and measuring spoons
- knife
- Spatula
Ingredients
- 1 8oz. block cream cheese softened
- Salt, Pepper, Garlic Rub to taste
- 2 C cheddar cheese shredded
- ⅓ C mayonnaise
- 1 4 oz. container pimento peppers diced and drained
- 1 teaspoon garlic minced
- 1 teaspoon paprika
- Chives to garnish
Instructions
- Preheat grill to 225 degrees. Meanwhile, take out the cream cheese and scour in a crosshatch pattern. Season thoroughly with a SPG-based rub and place on the grill for about 1 ½ hours to take on a smoky flavor.
- Add the smoked cream cheese to a bowl with the next 6 ingredients and mix until well combined. Top with chives to garnish and serve with crackers. Enjoy!
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