Pimiento Cheese Spread
Pimiento cheese is the pâté of the South, and this classic version is creamy, tangy, and just a little bit spicy. It's incredibly versatile—spread it on crackers, slather it on sandwiches, stuff it in celery, or melt it on burgers.
Prep Time
10m
Cook Time
0m
Servings
8
Difficulty
Easy
Nutrition Per Serving
fat
26
carbs
3
fiber
0
protein
10
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Ingredients
Shop- 8 oz sharp cheddar cheese, freshly grated
- 4 oz extra-sharp cheddar cheese, freshly grated
- 8 oz cream cheese, softened to room temperature
- ½ cup mayonnaise (Duke's preferred)
- 1 (4 oz) jar diced pimientos, drained well
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon black pepper
- Pinch of salt
Instructions
Grate both cheddars using the large holes of a box grater. Freshly grated cheese melts and blends better than pre-shredded.
In a large bowl, combine softened cream cheese and mayonnaise. Beat with hand mixer or sturdy spoon until smooth and creamy.
Add garlic powder, onion powder, cayenne pepper, Worcestershire sauce, black pepper, and salt. Mix well.
Fold in grated cheddar cheeses and drained pimientos until well combined. Mixture should be thick and spreadable.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Bring to room temperature for 15 minutes before serving for best spreadability. Serve with crackers, celery, cucumbers, or as a sandwich spread.
Chef's Comfy Tip
Let your pimiento cheese chill in the fridge for at least an hour—or even better, overnight. The flavors really come together and deepen as it sits. It'll keep for up to a week in an airtight container.
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