Easy Pimento Cheese
- PREP 10min
- TOTAL 10min
This Southern-inspired pimento cheese does not last long in our house. We love it with crispy veggies or crackers. It’s also amazing when turned into sandwiches or made into grilled cheese.
You Will Need
1 (4-ounce) jar sliced pimento peppers, drained (about ½ cup)
8 ounces extra-sharp Cheddar, grated on the large holes of a box grater
¼ cup (2 ounces / 56 g) cream cheese, at room temperature
3 tablespoons mayonnaise
¼ teaspoon freshly ground black pepper
¼ to ½ teaspoon red pepper flakes
⅛ teaspoon garlic powder
Pinch fine sea salt, plus more to taste
For serving: Crackers, veggies, pickles, or sliced crusty bread
Directions
1Thoroughly drain the jar of pimento peppers, then spread them on a cutting board and finely chop them into tiny pieces.
2In a medium bowl, combine the chopped pimentos, cheddar cheese, cream cheese, mayonnaise, black pepper, red pepper flakes, garlic powder, and a pinch of salt.
3Use a spoon or a flexible rubber spatula to smoosh and stir the ingredients until the cream cheese and mayonnaise are well blended. Do your best to keep some of the shredded cheddar’s texture.
4Taste and adjust with additional salt or red pepper flakes. Serve immediately, or transfer to an airtight container and refrigerate for up to 1 week. Bring to room temperature for 15 to 20 minutes before serving to make it easier to spread.
Adam and Joanne's Tips
- Store in an airtight container in the fridge for up to 1 week.
- The nutrition facts are estimates.