Pimento Cheese Recipe

Course Side Dish

Cuisine American

Prep Time 15

Chill Time 1

Total Time 1 15

Servings

Calories 71kcal

Ingredients

4 ounces full-fat cream cheese softened
½ cup mayonnaise
½ teaspoon Worcestershire sauce
¼ teaspoon kosher salt plus more to taste
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper optional
12 ounces sharp cheddar cheese freshly shredded
1 4-ounce jar diced pimentos, drained well and patted dry
1 tablespoon thinly sliced green onions for garnish

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Instructions

In a medium mixing bowl, combine 4 ounces softened cream cheese and ½ cup mayonnaise. Stir until smooth and creamy.
Add ½ teaspoon Worcestershire sauce, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅛ teaspoon cayenne pepper (optional). Mix until evenly combined.
Fold in 12 ounces freshly shredded sharp cheddar cheese and 4 ounces drained, patted-dry pimentos. Stir until the cheese is evenly coated and the mixture is thick, creamy, and spreadable. Taste and adjust the salt or pepper if needed.
Cover and refrigerate for at least 1 hour to allow the flavors to develop and the spread to firm up slightly.
Transfer to a serving bowl and garnish with 1 tablespoon thinly sliced green onions. Serve chilled or slightly softened as a dip or sandwich spread. ENJOY!

Notes

Freshly shred the cheddar cheese from a block for the best texture. Pre-shredded cheese contains anti-caking agents that can make the spread less creamy.
Drain the pimentos thoroughly before mixing. Excess liquid can make the finished spread watery. Pat them dry once drained for the best result.
The spread will firm up as it chills. If it becomes too thick, let it sit at room temperature for 10–15 minutes before serving.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition