Smoky Bacon Pimento Cheese
This Bacon Pimento Cheese is a bold twist on the classic appetizer spread! Made with sharp cheddar, smoked Gouda, crispy bacon, mayo, and a customizable blend of spices, it’s rich, smoky, and full of flavor in every bite.
Servings: 14 servings (1/4 cup)
Ingredients
- 12 ounce package hickory smoked bacon (see note)
- 1-1/2 cups good quality "real" mayonnaise (preferably, Duke's)
- 1 teaspoon Worcestershire sauce
- ⅛ to ¼ teaspoon hickory liquid smoke (depending on how smoky your Gouda is, see note below)
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic powder
- ½ teaspoon smoked paprika
- 2 cups smoked Gouda , shredded (8 ounces)
- 1 cup sharp or extra-sharp cheddar , shredded (4 ounces)
- 4 ounce jar diced pimentos , drained with a little bit of the liquid reserved
To Make it Spicy
- ½ teaspoon ground chipotle powder
- ¼ teaspoon ground cayenne pepper
Instructions
Cook the Bacon
- Preheat oven to 400°F. Line a rimmed half-sheet pan with foil.
- Arrange the bacon in a single layer on the baking sheet. It’s fine if the strips overlap slightly, but don't stack them so they cook evenly (see note).
- Bake for 12–20 minutes, until the fat has rendered and the bacon is crisp and golden. Cook time will vary by oven and bacon thickness, so start checking early to prevent overcooking.
- Carefully transfer the bacon to a double layer of paper towels to drain. Once cooled, chop the strips into small crumbles.
Mix the Pimento Cheese
- While the bacon cooks, shred both cheeses using the large holes of a box grater or the shredding disc on a food processor.
- In a large bowl, combine the mayonnaise, Worcestershire sauce, liquid smoke, onion powder, garlic powder, smoked paprika, and chipotle and cayenne (if using--see note below).
- Fold in the shredded cheeses, drained pimentos, and all but 2 tablespoons of the crumbled bacon. Mix until well combined.
- The spread will be thick. If needed, stir in 1/2 to 1 teaspoon of the reserved pimento liquid to loosen the texture slightly to your preference (you might not need to; it'll vary by batch and your ingredients.)
- Store the Bacon Pimento Cheese in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature (covered) for 20–30 minutes to take the chill off and soften the texture.
- Serve with buttery crackers, spread it onto white bread for a sandwich, or try one of the ideas in the Serving section above.
Notes
Bacon: Regular-cut bacon (rather than thick-cut) works best here—it cooks up crisp without getting too chewy. If you're looking to cut back on sodium, we’ve had good results using Smithfield Lower Sodium Bacon in a few batches.
The number of bacon strips will vary slightly by brand and thickness, even if they're all labeled standard cut. If needed, divide them between two sheet pans to avoid overcrowding.
Liquid Smoke: For the cleanest smoky flavor, choose a liquid smoke made with just smoke concentrate and water rather than one with molasses and vinegar added.
Cheddar: Sharp or extra-sharp cheddar both work well—yellow or white is up to you. I prefer extra-sharp yellow for its bold flavor and flavor/color contrast with the Gouda.
Chipotle & Cayenne: Add them if you like your spread with some heat! For a smoky spread with no heat, you can omit them entirely. Or, use just the chipotle for subtle smoky warmth without the sharper punch of cayenne.
Inspired by Southern Living's Bacon Pimento Cheese.
Nutrition
Serving: 0.25cup | Calories: 313kcal | Carbohydrates: 2g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 66mg | Sodium: 550mg | Potassium: 122mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 9mg | Calcium: 298mg | Iron: 0.4mg
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