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Dorothy Thomas

Chicken Salad Chick Pimento Cheese Recipe

A creamy, tangy, and slightly spicy pimento cheese inspired by Chicken Salad Chick’s famous version. Perfect for sandwiches, crackers, or as a dip!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6 8
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 1 cup Sharp cheddar cheese, shredded
  • 8 oz 1 cup Monterey Jack cheese, shredded
  • 4 oz ½ cup Cream cheese, softened
  • 4 oz ½ cup Mayonnaise
  • 2 oz ¼ cup Diced pimentos, drained
  • 1 tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Smoked paprika
  • ¼ tsp Cayenne pepper (optional)
  • To taste Salt and black pepper

Equipment

  • Mixing bowl
  • Hand mixer or spatula
  • Measuring cups/spoons

Method
 

  1. Combine Cheeses: In a large bowl, mix shredded cheddar, Monterey Jack, and softened cream cheese.
  2. Add Wet Ingredients: Stir in mayonnaise and diced pimentos until well blended.
  3. Season: Add garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper. Adjust to taste.
  4. Mix Thoroughly: Use a hand mixer or spatula to blend until creamy and smooth (about 2–3 minutes).
  5. Chill: Cover and refrigerate for at least 1 hour before serving to let flavors meld.
  6. Serve: Enjoy with crackers, celery sticks, or as a sandwich spread.

Notes

  • Storage: Keeps refrigerated for up to 5 days in an airtight container.
  • Variations: Add chopped jalapeños for extra heat or a dash of Worcestershire sauce for depth.
  • Cheese Tip: Hand-shredded cheese melts better than pre-shredded (which contains anti-caking agents).