Southern Comfort · Free
Southern Pimento Cheese
The pate of the South: sharp cheddar and pimentos folded into a creamy, tangy spread with a little kick. Perfect on crackers, celery, or a griddled sandwich.
****+
Prep 15 min · Cook 0 min
Method
Grate both cheddars yourself from blocks and let them come to room temperature, since pre-shredded cheese is coated in starch that makes the spread pasty.
In a large bowl, beat the softened cream cheese with a spoon or hand mixer until smooth and lump-free.
Add the mayonnaise, Dijon mustard, garlic powder, onion powder, cayenne, and hot sauce and stir until fully combined into a creamy base.
Drain the pimentos well and pat them dry, then fold them into the creamy base.
Add both grated cheddars and fold everything together with a sturdy spoon until the cheese is evenly coated but still has some texture.
Taste the mixture and season with salt and black pepper, adding a little more cayenne or hot sauce if you want more heat.
For a chunkier classic spread, leave it as is; for a smoother texture, mash it a bit more against the side of the bowl.
Transfer the pimento cheese to an airtight container and press it into an even layer.
Cover and refrigerate for at least 1 hour so the flavors meld and the spread firms up.
Before serving, let it sit at room temperature for 15 minutes so it softens to a spreadable consistency.
Serve with crackers, fresh vegetables, or as a filling for a griddled grilled cheese sandwich.
Chef's tips
- Freshly grating the cheese makes a huge difference in creaminess versus bagged shredded cheese.
- It keeps in the fridge for up to a week and the flavor only improves after a day.
- For a smoky twist, stir in a little chopped roasted red pepper or a pinch of smoked paprika.
Cooking times vary by equipment -- cook to temperature and to taste.
