Ingredients
Units
Scale
- 2 cups shredded cheddar cheese
- 1- 8 oz of cream cheese
- 1 (4 oz ) jar diced pimientos, drained
- 1/2 cup of mayonnaise
- 1/4 teaspoon Cayenne pepper
- Salt and Black Pepper to taste
Instructions
- Grate the cheddar cheese. Use a cheese grater to shred your cheddar cheese and measure out 2 cups. Pro tip: Cold cheese is actually easier to grate, so pull it straight from the fridge and grate it first before anything else.
- Combine the base ingredients. In a large bowl, add the shredded cheddar, softened cream cheese, mayonnaise, cayenne pepper, and black pepper. Mix everything together until fully combined and creamy. Pro tip: A hand mixer on low speed makes this step incredibly easy and gives you a smoother, more even texture.
- Fold in the pimentos. Stir in the drained, diced pimentos, and mix gently until evenly distributed throughout the spread. You want to see those little red pieces in every bite.
- Season and chill. Add salt to taste, then cover and refrigerate for at least 1 hour before serving. This resting time is important because it lets all the flavors come together beautifully. Pro tip: I know it is tempting to eat it right away, but trust me on this one. The chill time makes a real difference.
- Serve and enjoy. Serve your homemade pimento cheese with crackers, celery sticks, or spread it onto soft sandwich bread for little finger sandwiches. And do not forget to try it on your burgers this grilling season!
Notes
- I no longer include nutrition facts on my recipes. If you need them, you can get a quick estimate at Nutritionix.com or Cronometer.com for free.
- Prep Time: 10 minutes
- Category: Appetizer
