Creamy Swiss Pimento Cheese

3.5/5 rating (80 votes)
Creamy Swiss Pimento Cheese

It may be near impossible to find a Southern lady who doesn’t have her own version of pimento cheese, oftentimes “the family recipe” passed down through generations. But what you don’t usually find is one made with Swiss cheese. We hope you will enjoy my version, featuring North Carolina’s Mt. Olive Roasted Red Peppers.


  • 1 pound Swiss cheese, finely grated
  • ½ pound white cheddar cheese, finely grated
  • 1 12-ounce tub whipped cream cheese, softened
  • 1 stick cold butter, grated into mixture
  • 6 tablespoons mayonnaise (Duke’s preferred)
  • 1 12-ounce jar Mt. Olive Roasted Red Peppers, drained/coarsely chopped
  • 6 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon crushed red pepper
  • ½ cup chopped fresh chives


  1. Combine all ingredients and fold together until well blended. 

  2. Serve at room temperature with assorted crackers and in sandwiches, spooned into hot baked potatoes, dolloped on burgers or breakfast biscuits, whirled into warm macaroni, warmed as a dip … just let your imagination run wild!

    Note: Best if you let sit overnight in refrigerator to let flavors come together. 

Recipe courtesy of

Wendy Perry, a culinary adventurist specializing in N.C.-made food products and small N.C. farms

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3.5/5 rating (80 votes)

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Comments (2)

  • I do not typically care for pimento cheese. A friend shared this with me and I absolutely loved it. A
    Iittle sweet at first and a small kick of heat right behind the sweet. Just soooo good! For all of you out there that don’t like pimento cheese, you gotta try this one!!

    Leslie |
    January 13, 2022 |

  • I cannot wait to try this twist on pimento cheesem sounds delish!

    Gwynne |
    March 01, 2022 |

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