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Loading...Hailed as the caviar of the South, pimento cheese is a creamy, tangy cheddar spread loaded with sweet pimentos and a gentle kick of heat. Serve it chilled on buttery crackers, piled into white-bread sandwiches, or scooped alongside crisp celery and pickled okra.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings6
Yield6 servings (about 3 cups)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 33 gFat
- 14 gSaturated Fat
- 4 gCarbs
- 0 gFiber
- 2 gSugar
- 15 gProtein
- 610 mgSodium
- 125 mgPotassium
- 380 mgCalcium
- 0.5 mgIron
- 8 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the spread
- 2 cups sharp orange cheddar cheese, freshly grated (about 8 oz)
- 4 oz full-fat cream cheese, softened to room temperature
- 1/2 cup good-quality mayonnaise (Duke's preferred)
- 1 jar (4 oz) diced pimentos, well drained
- 2 tablespoons finely grated yellow onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Few dashes of hot sauce, such as Tabasco
For serving
- Buttery Ritz crackers or toasted white bread
- Celery sticks and pickled okra for dipping
Directions
- In a large mixing bowl, beat the softened cream cheese with a fork or hand mixer until smooth and fluffy, about 1 minute.
- Fold in the mayonnaise, grated onion, Worcestershire sauce, garlic powder, cayenne, black pepper, and hot sauce until completely smooth and evenly seasoned.
- Add the grated sharp cheddar and drained pimentos, folding gently with a spatula just until evenly distributed; avoid overmixing so the spread keeps its airy texture.
- Taste and adjust seasoning with salt, more cayenne, or extra hot sauce as desired.
- Cover the bowl with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour, or up to 3 days, to let the flavors meld.
- Give the spread a quick stir before serving, then transfer to a small crock or ramekin and smooth the top with the back of a spoon.
- Serve chilled with buttery crackers, celery sticks, pickled okra, or as the classic filling for a mayonnaise-slicked white-bread sandwich cut into neat triangles.
Cook’s Notes
- Always grate the cheese fresh from a block; pre-shredded cheese contains anti-caking agents that make the spread grainy.
- Drain the pimentos thoroughly by pressing them between paper towels to keep the spread thick and not watery.
- For a smoother, almost dip-like texture, blend the cream cheese, mayonnaise, and seasonings in a food processor before folding in the cheese.
- Pimento cheese keeps well in an airtight container in the refrigerator for up to 5 days; bring it out 15 minutes before serving to soften slightly.
- Turn leftovers into the ultimate grilled cheese by spreading it thickly between two slices of sourdough and buttering the outsides before toasting in a skillet.
