My Cajun pimento cheese has smoky, spicy, and downright sassy surprises in each oh soooo creamy bite, y'all!! Sharp cheddar, pepper Jack, cream cheese, and mayonnaise create the silky smooth base that's jazzed up with a few extra special South Louisiana spice touches. Then, it's chilled in the fridge for a bit until the flavors marry into mesmerizing, mouth-watering deliciousness. Yep and yay...
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Put This on Your Cracker, Y'all...
Cajun pimento cheese adds signature South Louisiana touches to the beloved American spread recipe which generally includes mayo, diced pimentos, and cheddar cheese.
The extra ingredients flavor pop right out of the cheese and create a deepened, graduated profile that's more luxurious and sophisticated than most takes on this dish. Hence, this recipe is fancy enough for a holiday party yet humble enough for weekday snacking.
Ingredient Essentials & Substitutions
- I love the zing that sharp cheddar cheese brings to each bite of this Cajun pimento cheese. So, I definitely recommend it. However, this recipe will work with mild cheddar cheese, as well.
- You can replace Pepper Jack with Monterey Jack or Colby Jack if needed.
- I use full fat cream cheese in this recipe. You can sub light cream cheese if that's what you have on hand. But, the taste and/or the texture may be slightly off, especially if the light cream cheese that you have is on the dryer side.
- The chopped onion, green bell pepper, and celery form the Cajun trinity, veggies that are browned at the beginning of south Louisiana-style dishes for their distinctive depth of flavor. They serve their grand purpose in this recipe, and your prepared Cajun pimento cheese won't be the same without them.
- The garlic is also important to the overall flavor profile. I used jarred minced garlic, but you can also use freshly minced garlic.
- Pickled okra brings a tangy, slightly spicy element to this Cajun pimento cheese recipe. You remove the seeds and inner membranes before chopping, so each bit is smooth and sassy deliciousness that pairs perfectly with the other ingredients. However, you can substitute a small amount of sliced jalapenos if you don't have any pickled okra on hand.
- Creole mustard adds even more south Louisiana flavor to the spread. You can also use coarse ground mustard as a suitable replacement.
- You can add even more heat by drizzling a bit of hot sauce into the mixture. It's totally optional, though.
- I love and use regional favorite Blue Plate mayonnaise for this recipe. It's truly South Louisiana special. However, you can use your favorite mayo, too, with great success.
- Fresh parsley brightens the Cajun pimento cheese beautifully. You can use dried parsley flakes if needed though.
- The dried spices are easy to pick up at Walmart. I generally use the Great Value brand for most of my recipes.
Storage
You can make this Cajun pimento cheese up to three days before serving. It actually gets better with time if you cover it tightly and place it at the back of the fridge. I store it in my Corningware with the fitted lid, then take it out and let it sit for about 15 minutes before serving. This knocks the chill out of it and allows it to soften up a bit.
Serving
Cajun pimento cheese goes great with crackers. You can also pair it with cut-up veggies such as peppers and squash slices. Cut slices of bread into halves or fourths and set them in a linen-lined basket. Your guests can spread the cheese on the bread, making out-of-this-world miniature sandwiches that are a welcome change from the norm.
Texture
Some people like to put Cajun pimento cheese into a blender or food processor to make the texture more like a pate than a spread. You can also use a hand mixer to achieve this if you're leaning toward having a smoother texture. It's totally up to you and is equally delicious either way.
How to Make Cajun Pimento Cheese
Start by removing the seeds and inner membranes of the pickled okra.
They will look like this when finished.
Then, chop them finely and set aside.
Place the chopped onions, bell peppers, celery, and oil or butter into a pan.
Cook until the veggies are browned. Then, add the garlic and cook for just one more minute.
Cool the veggies slightly, then pour into a bowl with all of the other ingredients.
At this point, cover the Cajun pimento cheese and place it in the fridge.
Or, use a hand mixer, blender, or food processor to make the texture more like a pate than a spread.
And that's it, y'all!
This Cajun pimento cheese has a stunning, almost irresistible presentation that commands attention. And, it's so incredibly creamy, with pops of sassy okra bits and Creole mustard that explode off of the tongue onto the palate like 4th of July fireworks!
It's so, sooo good, and so versatile that you can use it throughout the year to add that extra something special to your menu offerings. And, you can add the leftovers to whatever you're eating to transform a boring sandwich, burger, or salad into a lip-smacking plate of perfection that jazzes up your day. For sure!
Share this Cajun pimento cheese with those who are just as refined in manners as they are uninhibited in spirit. Much food love, and see y'all on the yum side...
NOTE: This post was originally published on May 11, 2017, and was updated and republished on December 5, 2024.
More Cheesy Cajun-Inspired Recipes
I love cheese, y'all! If you do too, then check out some more of my other cheesy Cajun-inspired recipes.
Cajun Pimento Cheese
Ingredients
- 3 tablespoons butter or oil
- ⅓ cup chopped yellow onion
- ⅓ cup chopped celery
- ⅓ cup chopped green bell pepper
- 1 tablespoon minced garlic
- 4 ounces cream cheese, softened softened
- 1 ½ cups sharp cheddar cheese
- 1 ½ cup pepper Jack cheese
- 3 4-ounce jars diced pimentos, drained
- 2 small pickled okra pieces seeds and inner membrane removed
- 1 tablespoon fresh parsley leaves, chopped
- 2 teaspoons Creole mustard
- ¾ cup mayonnaise
- 1 teaspoon Louisiana Hot Sauce, optional
- salt, black pepper, and cayenne pepper to taste
Instructions
- Brown the onion, celery, and green bell pepper in the oil or butter in a skillet set atop medium-high heat.
- Add the garlic to the pot and continue cooking for 1 additional minute.
- Remove the skillet from heat, and transfer the mixture to a large glass bowl.
- When the veggie mixture has cooled a bit, add the remaining ingredients to the bowl and stir until combined. At this point, you can pulse all or some of the Cajun pimento cheese in a blender or food processor to achieve a creamier texture.
- Cover the bowl and refrigerate for at least 3 hours before serving, but preferably overnight.
- Serve cold with gluten free chips, crackers, bread, or cut-up fresh veggies.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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