Description
This Pimento Cheese Recipe is a delicious blend of creamy cheeses and zesty spices, perfect as a spread or dip for any occasion.
Ingredients
Scale
- 2 cups freshly grated extra-sharp Cheddar cheese
- 8 ounces cream cheese, cut into 1” cubes and softened at room temperature
- 4 ounces pimento peppers, well drained and chopped if in strips
- 2 tablespoons mayonnaise (Duke’s is traditional, but Sir Kensington’s also works well)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper (adjust or omit if sensitive to spice)
- ½ medium jalapeño pepper, ribs and seeds removed, minced (about 1 tablespoon; omit if sensitive to spice)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), combine the Cheddar cheese, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper, jalapeño (if using), and a few twists of black pepper.
- Beat the mixture together with a hand mixer, stand mixer, or by hand using a sturdy wooden spoon or spatula. Mix until everything is thoroughly combined.
- Taste your pimento cheese and adjust the seasonings if needed. Add more black pepper for a peppery bite or a little salt for added depth. For extra heat, add a pinch more cayenne and blend again.
- Transfer the mixture to a serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. If chilled, let it sit for about 30 minutes at room temperature to soften before serving.
Notes
Using freshly grated Cheddar adds a nice texture, and room-temperature cream cheese makes mixing easier!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg