Hatch Chile Pimento Cheese Recipe

Ingredients

• 8 ounces (227 g), at room temperaturecream cheese
• 2 cups (about 225 g)grated sharp cheddar cheese
• 1/4 cup (60 ml)mayonnaise
• 1 can (4 ounces / 113 g), drainedHatch diced green chiles
• 2 tablespoons (about 30 g), draineddiced pimentos
• To servevegetables
• To servegluten-free crackers
• To servefried corn tortilla chips

Instructions

1. 1

   Mix the ingredients

   Put all the ingredients in a mixer, preferably fitted with a paddle attachment. Beat at medium-high speed until creamy and fully combined.

2. 2

   Chill or serve

   Serve straight away, or cover and refrigerate. If chilled, leave the spread at room temperature for 30 minutes to soften before serving.

3. 3

   Choose accompaniments

   Serve with vegetables, gluten-free crackers or fried corn tortilla chips, as desired.

What is pimento cheese?

Pimento cheese is a Southern American spread traditionally made with cheese, mayonnaise and pimentos. This version adds Hatch green chiles for a mild, savoury chilli flavour alongside the sweet pepper pieces.

The combination of cream cheese and cheddar makes it smooth yet distinctly cheesy. Mixing it briefly is all that is needed for a quick dip or sandwich filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 9g protein, 3g carbs, 25g fat.

The cheddar and cream cheese provide most of the fat, while the cheeses also supply the protein; the small amount of carbohydrate comes mainly from the dairy and peppers. Serve a modest scoop with plenty of fresh vegetables, or pair it with a protein-rich option to make a more balanced plate.

Choosing the cheese

Cream cheese: Bring it to room temperature before mixing so it blends smoothly rather than leaving firm lumps.

Sharp cheddar: Grate it for an even texture and a pronounced cheese flavour. Pre-grated cheese can work, though it may not blend quite as smoothly.

Getting the texture right

Mixing: A paddle attachment helps combine the ingredients into a creamy spread. Stop once no large streaks remain; prolonged beating is unnecessary.

Chilling: The mixture firms up in the refrigerator. Rest it at room temperature for 30 minutes before serving to make it easier to scoop.

Managing the chiles and pimentos

Green chiles: Drain the can well so excess liquid does not loosen the cheese mixture. Hatch chiles bring a roasted, savoury flavour, with heat that can vary by can.

Pimentos: Drain these too before adding them. Their small pieces add colour and a sweet pepper note to the spread.

Serving ideas

Crunchy dippers: Offer vegetables, gluten-free crackers and fried corn tortilla chips so there is a choice of crisp textures.

Beyond dipping: Spoon the spread into sandwiches or serve it alongside a simple platter. Keep it chilled until close to serving time if the room is warm.

Make-ahead timing

This recipe takes about 10 minutes in total and can be served as soon as it is mixed. For a firmer spread, cover and refrigerate it, then allow the specified 30 minutes at room temperature before serving.

Recipe notes & tips

• Soften the cream cheese at room temperature before mixing.
• Drain both the chiles and pimentos thoroughly to keep the spread thick.
• Grate the cheddar finely for a more even, creamy mixture.
• Scrape down the mixer bowl once if cheese collects around its sides.
• Let refrigerated spread sit out for 30 minutes before serving.

Variations

• Extra heat: Stir in a little finely chopped jalapeño.
• Smoky flavour: Add a pinch of smoked paprika.
• Herby version: Fold in finely chopped chives just before serving.
• Sandwich filling: Spread a layer between slices of soft bread.
• Chunkier texture: Mix briefly and leave some small cheese pieces intact.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps; soften it at room temperature first.
• Undrained peppers: Their liquid can make the spread loose; drain them well.
• Overmixing: The spread can become too uniform; stop once it is creamy and combined.
• Serving straight from the fridge: It may be difficult to scoop; leave it out for 30 minutes.
• Adding extra salt automatically: The cheeses and mayonnaise may already be salty; taste before seasoning.

How to store

Cover and refrigerate leftovers, and use within 3–4 days. Let the amount you plan to serve stand at room temperature for 30 minutes to soften; keep the rest chilled.

Frequently asked questions