Welcome, today I’m diving into one of my absolute favorite Southern comfort spreads, something I’ve loved since the first moment I scooped it onto a warm biscuit, Bojangles’ Pimento Cheese.
I always say some recipes come and go, but pimento cheese, especially the Bojangles-style kind, somehow sticks with you like a warm memory.
Maybe it’s the creaminess, perhaps it’s the kick, maybe it’s just the Southern charm — but whatever the reason, it steals the show every single time.
In this recipe, I’m creating what I honestly feel is the best possible version. I took the classic creamy style from Kimberly Booker’s take and merged it with the bold, deep flavor from Alice Medrich’s version.
The result? A spread that’s rich, thick, creamy, slightly tangy, wonderfully sharp, and full of personality.
It’s the one I make over and over again, because every bite tastes like a little celebration.
Hi My name is Dipendra Kumar, I am a chef, i like cooking for my friends and relatives, everyone called me you are a pro chef, same time
Before we jump in, here’s a little recipe overview for quick navigation.
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 10–12 servings
What Makes This Bojangles Pimento Cheese So Special
When I first started experimenting with pimento cheese, I kept bouncing between two worlds: the velvety cream cheese-based versions and the bold cheddar-forward spreads.
At one point, it hit me why I can’t have both. So this recipe is exactly that: creamy richness + strong, sharp cheddar flavor + balanced seasonings + that nostalgic Southern taste.
I love calling this my “ultimate hybrid version,” because it solves a problem I used to have. Cream-cheese versions sometimes felt too smooth, almost like a dip.
Meanwhile, all-cheddar versions tasted delicious but needed more body. Blending both gives you structure, flavor, and the perfect texture for spreading, dipping, topping, and layering. You name it.
And trust me, this one works on everything: crackers, biscuits, fried chicken sandwiches, burgers, veggies, toast — the list just never ends.
Ingredients You’ll Need
Here is the blend that gave me the close-to-perfect taste I was chasing. I kept the creamy foundation.
See boss, the ingredient should be in it, whatever the food may be, if the ingredient is of low or bad quality then it is useless, the quality ingredient is in it, best of luck and make food for my ingredient
Ingredients Table
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 8 oz | block | Mild cheddar cheese | freshly grated |
| 8 oz | block | Sharp cheddar cheese | freshly grated |
| 4 oz | — | Cream cheese | softened |
| ¼ cup | — | Pimentos | finely chopped & drained |
| ½ cup | — | Mayonnaise | full-fat preferred |
| 1 tsp | — | Grated sweet onion | optional, adds depth |
| ½ tsp | — | Smoked paprika | |
| ¼ tsp | — | Cayenne pepper | adjust to taste |
| ½ tsp | — | Sea salt | |
| ¼ tsp | — | Black pepper | freshly cracked |
| 1 tsp | — | Dijon mustard | |
| splash | — | Soy sauce | tiny bit for depth |
Equipment
| Amount | Name | Notes |
|---|---|---|
| 1 | Mixing bowl | large |
| 1 | Box grater | for cheese |
| 1 | Spatula | sturdy |
| 1 | Airtight container | for chilling |
| 1 | Spoon | for mixing mayo base |
How to Make Bojangles’ Pimento Cheese
Step 1: Soften and Prep
I begin by letting the cream cheese soften on the counter for about 20–30 minutes. It mixes so smoothly this way.
While that’s happening, I grate both blocks of cheese. I always avoid bagged cheese — it really does make the spread too grainy.
Step 2: Create the Creamy Base
In a small bowl, I mix the mayonnaise, grated onion, Dijon mustard, smoked paprika, cayenne pepper, soy sauce, and salt/pepper.
It looks loose at first, but don’t freak out — once the cheese goes in, everything tightens beautifully.
Step 3: Combine the Cheeses
Now I grab the large mixing bowl and add the softened cream cheese, mild cheddar, and sharp cheddar.
Then I fold gently until the texture starts becoming nicely combined but not mashed — I like it a little chunky.
Step 4: Add the Pimentos
Once the cheeses are incorporated, I fold in those finely chopped, drained pimentos. They honestly bring such a pretty pop of color that I always smile a bit here.
Step 5: Pour in the Mayo Mix
I drizzle the mayo mixture over the cheese bowl and gently stir everything together. It might look too loose at first, but trust me — chilling fixes it.
Step 6: Chill for Flavor
This is the most important step. The flavors need time to settle in and blend. I cover the container and chill for at least 1 hour… but overnight is truly magical.
Step 7: Taste and Adjust
Before serving, I always give it a little taste.
Too thick? Add a spoonful of mayo.
Too thin? grate more cheese.
Needs heat? dash of cayenne.
Needs depth? A small pinch of onion or soy.
This step makes the recipe yours.
Tips I Love
Even though this is a hybrid recipe, I kept the best tips from both inspirations:
- Keep cheese freshly grated — it totally matters.
- Drain pimentos completely.
- A tiny splash of soy? huge flavor difference.
- The chill time is not optional if you want restaurant-level taste.
- Cream cheese adds body; cheddar adds personality.
Bojangles Pimento Cheese Recipes
Ingredients
Equipment
Method
- Soften the cream cheese and grate the mild and sharp cheddar cheeses.
- In a small bowl mix the mayonnaise, Dijon, grated onion, smoked paprika, cayenne, soy sauce, salt, and pepper.
- In a large mixing bowl combine the softened cream cheese with the grated cheeses until lightly mixed.
- Fold in the chopped pimentos until evenly distributed.
- Pour the mayo mixture into the cheese bowl and fold gently until fully combined.
- Chill in an airtight container for at least 1 hour, or overnight for best flavor.
- Taste before serving and adjust salt, heat, or creaminess as needed.
Notes
Serving Ideas
I use this pimento cheese on pretty much everything, but here are the combos I recommend most:
Warm biscuits
The heat melts the cheese just enough to make it magical.
Charcuterie boards
People always ask what the “orange spread” is.
Pasta salad add-in
Try it once, and you’ll be hooked.
Burgers or grilled chicken
Pimento cheese doesn’t melt like American cheese — it turns creamy and amazing.
Cucumber rounds or celery sticks
Perfect for lighter snacking days.
FAQs:-
What is Bojangles’ pimento cheese made of?
It’s made with cheddar cheese, cream cheese, pimentos, mayonnaise, and simple seasonings like smoked paprika and cayenne.
Is Bojangles’ pimento cheese spicy?
It’s only mildly spicy. You can adjust the heat by adding more or less cayenne or jalapeños.
Why is my pimento cheese watery?
It usually means the pimentos weren’t drained well or pre-shredded cheese was used.
How long does homemade pimento cheese last?
It lasts up to a week in the fridge when stored in an airtight container.
What do you serve with pimento cheese?
It’s great on biscuits, crackers, burgers, sandwiches, veggies, or charcuterie boards.
Conclusion
I love making this Bojangles pimento cheese because it feels like such a friendly little recipe, and it always tastes better the next day. Every scoop has that creamy-soft bite I adore. I hope you enjoy this version as much as I do, and maybe make some sweet memories with it too.
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