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Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
I grew up in northern Virginia, which is basically the only part of the state that’s not considered the part of the South, but I’ve always loved Southern food. One of my favorite Southern foods is pimento cheese, which is often referred to as “the pâté of the South.” Made from sharp Cheddar, mayonnaise, cream cheese, and jarred pimentos, pimento cheese is wonderful on crackers, crudités, sandwiches, or even burgers. It makes a fabulous party dip but don’t wait for a special occasion to make it; you’ll love having a jar in the fridge for everyday snacking. Be sure to use a good quality mayonnaise, such as Hellmann’s, Duke’s or Best Foods, and grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together.
What you’ll Need To Make Pimento Cheese
Step-by-Step Instructions
I think it’s easiest to make pimento cheese in a food processor but no worries if you don’t have one; you can easily make it in a mixer or by hand.
In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined.
Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade.
Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in.
Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos.
Stir everything together to combine. Taste and adjust seasoning, if necessary.
Serve with crackers or crudités and enjoy!
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Pimento Cheese
Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.
Ingredients
- 1 (8-oz) package cream cheese, at room temperature
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
- 1 (4-oz) jar diced pimentos, drained
Instructions
- Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.)
- Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It’s a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
- Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.