Spicy Pimento Cheese

  • Yield: 2 cups


2cups cream cheese, softened
1 1/2tablespoons plain Greek yogurt
1 1/2tablespoons mayonnaise
1teaspoon Sriracha hot chili sauce
1 1/2cups shredded sharp Cheddar cheese
1 1/2cups shredded Colby Jack cheese
3/4teaspoon cracked black pepper
fine sea salt, to taste
1tablespoon chopped pimientos


  1. Combine the cream cheese, yogurt, mayonnaise, and chili sauce in a medium bowl until smooth. Add the Cheddar cheese, Colby Jack cheese, and pepper to the bowl. Stir to combine.
  2. Season the cheese mixture with salt to taste. Fold in the pimientos.
  3. Use immediately or store in the refrigerator for up to 1 week.

This recipe was republished with permission from the pages of Whitney Miller’s New Southern Table (Copyright Thomas Nelson, 2015)