American · Starter · Easy
Pimento Cheese
The caviar of the South: sharp cheddar, sweet pimentos, and a little kick of cayenne whipped into the spread that belongs on crackers, celery, and sandwiches.
The whole recipe in 60 seconds
Pimento Cheese, in 5 ideas
- Hand-grated cheddar is the single biggest upgrade, do not use the bag.
- Cream cheese keeps it spreadable straight from the fridge.
- Drain the pimentos well so the spread is not watery.
- It tastes even better the next day after the flavors marry overnight.
- Spread it thick in a grilled sandwich for the ultimate pimento melt.
What you need
Ingredients
- 400g sharp cheddar cheese, grated
- 120g cream cheese, softened
- 120g mayonnaise
- 1 x 110g jar diced pimentos, drained
- 1 tsp yellow mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 crackers or 4 celery sticks, to serve
How to make it
Directions
- Grate the cheddar yourself on the coarse side of a box grater. Pre-shredded cheese has anti-caking coating that makes the spread grainy.
- Beat the softened cream cheese and mayonnaise in a bowl until smooth and creamy.
- Stir in the grated cheddar, drained pimentos, mustard, garlic powder, cayenne, salt, and pepper.
- Mix well until everything is evenly combined and the pimentos are folded through.
- Taste and adjust, more cayenne for heat, more salt for punch.
- Cover and refrigerate at least 30 minutes so the flavors meld. Serve with crackers or celery.
Buy cheddar in big blocks when it goes on sale and freeze what you do not use, it grates fine from frozen and costs half as much as small bars.