Joanna Gaines Pimento Cheese Recipe

Written by: Vladimir Lapshin

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I want to share one of my favorite snacks to make for parties and family get-togethers. It is Joanna Gaines’ pimento cheese recipe. If you have ever read the Magnolia Table cookbook or watched Joanna’s cooking style, you might know this as her well-loved “1919 Pimiento Cheese.”

This Joanna Gaines pimento cheese recipe means a lot to me because of how simple and satisfying it is. It is a true Southern classic, made with just a few basic ingredients. Joanna added it to her collection as a tribute to a hometown café that served this creamy cheese spread for years. I remember the first time I tried it. I could not believe how much flavor came from such an easy recipe.

In this article, I will guide you through each step just like I would if we were cooking together in my kitchen. You will learn how to make this smooth, tangy pimento cheese and all the fun ways to serve it.

Key Takeaways

• Quick and Easy: Joanna’s pimento cheese takes only about ten minutes to make. You just mix everything in one bowl, and that is it. There is no cooking involved, which makes it perfect when you need a fast homemade snack or appetizer.
• Creamy and Flavorful: This cheese spread is extra creamy because it uses two kinds of cheddar, a little Velveeta, and mayonnaise. The chopped pimientos give it a mild, sweet pepper flavor, while the green onion adds a light, zesty touch. Every spoonful is full of smooth, cheesy goodness.
• Feeds a Crowd: This Joanna Gaines pimento cheese recipe makes around five cups, so it is great for parties or family gatherings. Whenever I make it for a group, it is one of the first things to disappear. If you have leftovers, it stays fresh in the fridge for a few days.
• Southern Classic with a Twist: Pimento cheese is often called “the caviar of the South,” and this version keeps it simple and true to its roots. Joanna adds a fun twist with toasted pecans. I was not sure about adding nuts to the cheese spread, but they give it a nice crunch and a warm, nutty flavor that works.

How to Use Pimento Cheese

Make a Classic Pimento Cheese Sandwich

One of the easiest and most traditional ways to enjoy pimento cheese is in a simple sandwich. Joanna Gaines’ pimento cheese sandwich is delicious. I take two slices of soft bread and spread a thick layer of pimento cheese between them. White sandwich bread is the classic choice, but wheat or sourdough also works great. You can add a slice of tomato or a piece of lettuce if you like, then cut the sandwich in half and enjoy. It is creamy, tangy, and very comforting. These Joanna Gaines pimento cheese sandwiches are perfect for lunch, picnics, or even party trays when cut into small triangles.

Use in a Grilled Panini with Bacon or Tomato

To make things even more delicious, try a warm grilled pimento cheese panini. I spread pimento cheese on crusty bread, add crispy bacon or a slice of tomato, then grill it like a regular grilled cheese. You can use a panini press or a skillet with a little butter. The bread gets golden and crisp, and the cheese melts into a gooey layer inside. The smoky bacon and tangy tomato go well with the creamy cheese. Serve this Joanna Gaines pimento cheese panini with a bowl of soup, and you have a cozy, filling meal. Joanna Gaines’ pimento cheese panini is very delicious and mouth-watering. 

Serve as a Dip with Crackers or Veggies

Pimento cheese also makes a great dip for parties or casual snacks. I scoop it into a serving bowl and put it out with crackers, sliced bread, and fresh veggies. It goes well with celery, cucumber, bell pepper strips, and carrot chips. For crackers, I like using butter crackers, pretzel chips, or toasted baguette slices. If the spread is a little firm from the fridge, I let it sit out for a few minutes so it softens slightly. It is creamy and rich and pairs perfectly with both crunchy and soft dippers.

Flavor Variations to Try

Add Pickled Jalapeños for Heat

If you enjoy a little spice, try stirring in some chopped pickled jalapeños. I usually dice about two or three tablespoons of the kind that come in a jar. They have a tangy bite that works well with the creamy cheese and sweet pimientos. The heat is not too strong, but you can always adjust the amount to your taste. For a different type of spice, you could sprinkle in a little cayenne pepper or add a few drops of hot sauce. It gives the pimento cheese a zesty edge that is great for game-day snacks or serving to spice-loving friends.

Use Smoked Gouda Instead of Jack Cheese

Another way to switch things up is by swapping some of the cheddar for a different cheese. Smoked Gouda is one of my favorites to use. It adds a rich, smoky flavor that blends beautifully with the creamy texture. You can replace about one cup of the mild white cheddar with smoked Gouda or mix and match other melting cheeses like Monterey Jack or Pepper Jack. Pepper Jack adds a little heat and melts smoothly, while Monterey Jack makes the spread a little milder but still tasty. Just make sure the total amount of cheese stays the same for the best texture.

Stir in Crumbled Bacon or Chives

For extra flavor, try mixing in crumbled bacon or chopped fresh chives. Bacon adds a smoky, savory crunch that takes this spread to another level. I usually cook the bacon until crisp, let it cool, then crumble it into small bits before stirring it in. If you want to keep things meat-free, chives are a great option. They have a mild onion flavor and a pop of color that makes the spread look and taste fresh. You can add chives along with the green onions or use them on their own. I have also tried adding a small splash of Worcestershire sauce once, and it gave the spread a deeper, savory flavor.

Chef Recommendations

• Use Good-Quality Cheese: Since cheese is the main ingredient, try to use one that tastes good on its own. I prefer to grate cheddar from a block because it blends more smoothly than pre-shredded cheese, which often has a coating that keeps it from sticking. Joanna’s recipe does allow for bagged cheese if you are short on time, and it still turns out tasty, but freshly grated cheese gives it a creamier texture.
• Do Not Skip the Chill Time: It is tempting to grab a spoon and eat the cheese spread right away, but chilling it does improve the flavor. When the mixture rests in the fridge for at least one hour, the ingredients blend better and the texture becomes thicker and more spreadable. If you eat it too soon, you might taste the mayo and cheese separately rather than as one smooth mix.
• Toast the Pecans: If you are using the optional pecans, take a few minutes to toast them. It brings out a rich, nutty flavor and adds a satisfying crunch. I toast mine in a dry skillet or a low oven until they smell fragrant and look slightly golden. Just keep an eye on them so they do not burn. This step adds something special to the final spread.
• Make It Your Own (within reason): This recipe is flexible. If you love pimientos, you can add a little extra. If you want more bite, increase the sharp cheddar a bit. The mix is forgiving, as long as you keep the balance between cheese and mayonnaise roughly the same. I stick to about four cups of cheese to two cups of mayo. That way, the spread stays thick and creamy without becoming too runny or too stiff.

Make-Ahead & Storage Tips

How Long Can You Store It in the Fridge?

Homemade pimento cheese keeps well in the fridge for about four to five days. I store mine in an airtight container and try to always use a clean spoon when scooping some out. This helps it stay fresh longer. After four days, I start checking for changes in taste or texture, but I have safely kept it for up to five days. If you notice a little liquid on top of the spread that seems dry, just give it a good stir. It usually comes right back to a smooth, creamy texture. In my kitchen, it rarely lasts that long because we finish it quickly, but it is nice to know you can prep it ahead of time and have it ready to serve later.

Can You Freeze Pimento Cheese?

Technically, yes, you can freeze it, but I would not recommend it. I tried freezing a small batch once and found that the texture changed a lot. The mayo separated, and the mixture became a little watery and grainy after thawing. It just was not the same creamy spread I love. If you do need to freeze it, only do so as a last resort and expect it to be better used in cooked dishes like casseroles or mac and cheese. For serving cold as a spread or dip, fresh is always better. If you are not sure you will use the full recipe in time, making a half batch is a smarter option than freezing the leftovers.

How to Refresh It After Chilling

After sitting in the fridge, pimento cheese can firm up. About 15 to 20 minutes before serving, I take it out and let it sit at room temperature. This softens it and makes it easier to spread. Right before serving, I give it a good stir. If it still feels too thick, I sometimes mix in a spoonful of mayonnaise or a small splash of milk to loosen it slightly. This helps bring back that fresh, creamy feel. If there is a bit of liquid on top, do not worry, that is just natural moisture from the cheese or pimientos. Stir it back in and the texture will even out.

Nutrition Breakdown

Pimento cheese is rich and creamy, so I like to enjoy it in small portions. It is packed with flavor but also high in fat, which makes it more of a treat than an everyday snack. Here is a quick look at the nutrition for Joanna Gaines’ pimento cheese, based on a serving of about two tablespoons:

• Serving Size: ~2 tablespoons (about 1 ounce)
• Calories: ~250 calories
• Total Fat: ~25 g (including around 7 to 8 g of saturated fat)
• Carbohydrates: ~1 to 2 g (very low, with a small amount of sugar from the pimientos)
• Protein: ~5 to 6 g (mostly from the cheese)
• Sodium: ~300 mg (mainly from the cheese and mayo)

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