Perfect Pimento Cheese
Made with freshly shredded cheddar, mayonnaise, and diced pimento peppers, this classic pimento cheese is a Southern staple for a reason. It's creamy, salty, sharp, and is the perfect spread to enjoy on sandwiches, crackers, or straight from the spoon!
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Servings: 1 pint
Ingredients
- 1 (8-ounce) block extra-sharp cheddar cheese, shredded
- 1 (8-ounce) block Monterey Jack cheese, shredded
- 1 (4-ounce) jar diced pimentos, drained
- 1 tablespoon grated white or yellow onion can substitute with ¼ teaspoon onion powder
- 4 ounces full-fat cream cheese, at room temperature (see note)1
- ½ to ¾ cup good-quality mayonnaise (see note)2
- 1 teaspoon Worcestershire sauce, optional
- 1 teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Tabasco sauce or cayenne pepper, to taste I normally use around 1 teaspoon
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl, mix together the cream cheese, ½ cup mayonnaise, Worcestershire sauce, smoked paprika, garlic powder, and Tabasco until smooth.
- Add in the freshly shredded cheddar cheese, Monterey Jack cheese, drained pimentos, and grated onion. Stir until evenly combined and taste for seasoning. The pimento cheese will firm up in the fridge, so add more mayonnaise as needed to reach your desired texture.
- Chill the dip for 30 minutes to allow the flavors to meld, then transfer to a serving dish and enjoy with crackers, crudités, or in sandwiches.
- If serving later, store the pimento cheese in an airtight container and refrigerate for up to 5 days. Allow to come to room temperature before serving.
Notes
- Cream cheese. For a more traditional, Southern-style pimento cheese, substitute the cream cheese with ½ cup more mayonnaise.
- Mayonnaise. Use a good-quality brand like Duke's or Hellman's. If you prefer a creamier texture, either reduce the amount of shredded cheese in the recipe or increase the amount of mayonnaise accordingly.