15 minutes
A creamy and spicy pimento cheese spread perfect for crackers, sandwiches, or as a dip.
Sharp Cheddar Cheese, grated
0 lb
cups
Pimentos, drained and finely diced
0 oz
teaspoons
teaspoons
1. Grate Cheese
First, grate the sharp cheddar cheese. Freshly grated cheese blends more smoothly compared to pre-shredded cheese, which often contains anti-caking agents that can affect texture.
2. Prepare Pimentos
Next, drain the pimentos thoroughly and dice them finely. Properly draining the pimentos prevents the spread from becoming too watery, ensuring a better texture.
3. Combine Ingredients
In a medium bowl, combine the grated cheese, mayonnaise, diced pimentos, hot sauce, and cayenne pepper. Mix everything together until the ingredients are evenly distributed. The key here is to achieve a consistent texture, so take your time to make sure everything is well incorporated. The mayonnaise acts as a creamy binder, while the hot sauce and cayenne pepper provide that desired spicy kick.
4. Serve or Store
You can serve the pimento cheese spread immediately, or if you prefer, refrigerate it in an airtight container for up to a week. The flavors meld together beautifully over time, making it even more delicious the next day.
Incorporate crispy, crumbled bacon into the base recipe for a smoky, savory variant that's perfect for a hearty sandwich filling or as a topping for baked potatoes.
Add diced fresh jalapeños or pickled jalapeños to the mix, and swap out half of the cheddar for cream cheese for a creamier texture that mimics the popular appetizer.
Incorporate crumbled blue cheese and a good drizzle of buffalo hot sauce for a zesty, tangy variant that's perfect for game day snacking.
Add a pinch of cayenne pepper or red pepper flakes to dial up the heat. Infuse the spread with a bit of horseradish for a sharp, pungent heat that's different from chili-based spices. Stir in some curry powder for an unexpected Indian-inspired twist.
Replace the cayenne pepper with chipotle powder or add a small amount of chopped chipotle in adobo sauce for a smoky, spicy kick.
Comments (0)