I can’t resist a good cheese dip. Whether it’s queso dip, beer cheese, or pimento cheese (a tangy, creamy cheese spread with pimento peppers), cheese dip always brings the party. Unlike most cheesy dips, however, pimento cheese requires no cooking. This makes it as easy as it is delicious.

What I love most about pimento cheese is that it’s a dip and a spread. It belongs on a sandwich just as much as a crudité platter. My absolute favorite way to eat it? Spread on a buttermilk biscuit with a swipe of pepper jelly.

Why you’ll love it

Key ingredients in pimento cheese

Helpful swaps and add-ins

Make-ahead and storage tips

Should you put cream cheese in your pimento cheese?

Traditional Southern pimento cheese has no cream cheese in it — and I prefer it that way. While the mayo amps up the cheesy cheddar flavor, cream cheese dilutes it. Cream cheese also makes the texture thinner and a little creamier. I prefer the classic, but if you want to add it you can replace half of the mayo with room-temperature cream cheese.

Ways to use pimento cheese

Pimento Cheese

Makes 2 3/4 cups; serves 6 to 8

12 ounces sharp yellow cheddar cheese, grated on the large holes of a box grater (about 3 cups)

1 (4-ounce) jar pimiento peppers, drained and rinsed (about 1/4 cup), coarsely chopped if sliced

3/4 cup mayonnaise

1/4 teaspoon cayenne pepper, plus more as needed

1/4 teaspoon Worcestershire sauce

Kosher salt

Freshly ground black pepper

Crackers, toast points, or crudité, for serving

1. Place 12 ounces grated sharp yellow cheddar cheese in a medium bowl. Add 4 ounces drained and rinsed chopped pimientos, 3/4 cup mayonnaise, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon Worcestershire sauce to the bowl of cheese.

2. Stir until evenly combined and spreadable.

3. Taste and season with kosher salt, black pepper, and more cayenne as needed.

4. Serve with crackers, toast points, or crudité, or cover and refrigerate until ready to serve.

Recipe notes

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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