Southern Pimento Cheese Spread
A Southern classic, Pimento Cheese is often referred to as the pâté of the South. Originating from the heartlands of Southern America, this spread encapsulates the essence of down-home comfort with its creamy texture and fiery zest. Perfect as an appetizer or a comforting snack, it's a dish that brings a burst of flavor to any occasion.
Equipment
- Box grater
- Medium mixing bowl
- Rubber spatula or wooden spoon
- Airtight storage container
- Food processor (optional, for a smoother texture)
Ingredients
- 2 cups sharp cheddar cheese freshly grated, about 8 oz / 225g
- 1 cup mayonnaise 240g — preferably Duke's for a true Southern taste
- 1 jar pimentos 4-ounce / 115g, drained and finely diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch cayenne pepper optional, for heat
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- In a medium mixing bowl, combine the freshly grated sharp cheddar cheese and mayonnaise. Stir with a rubber spatula or wooden spoon until well blended and no dry cheese clumps remain.2 cups sharp cheddar cheese, 1 cup mayonnaise
- Add the finely diced pimentos, Worcestershire sauce, garlic powder, onion powder, and, if desired, the pinch of cayenne pepper. Mix until all ingredients are thoroughly incorporated. The mixture should be creamy with bits of pimento visible throughout.1 jar pimentos, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 pinch cayenne pepper
- Season the pimento cheese spread with salt and freshly ground black pepper to taste. Give it a final stir to distribute the seasoning evenly.1 pinch salt, 1 pinch freshly ground black pepper
- Transfer the spread to an airtight container and refrigerate for at least 1 hour to allow the flavours to meld. For best results, refrigerate overnight. The spread can be enjoyed immediately if you can't wait, but the flavour improves significantly with resting time.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days. Stir before serving as the mayo can settle.
Freezing: Not recommended — the mayo breaks and the texture turns grainy when thawed.
Make-Ahead: Mix the spread the night before serving for the best flavour. The garlic and onion powder mellow overnight and the spread tastes noticeably more cohesive.
Substitution: Substitute half the mayonnaise with full-fat Greek yogurt for a tangier, lighter spread that still holds together well.
Pro Tip: Grate the cheese yourself using a box grater on the medium holes. Pre-shredded cheese is coated in anti-caking starch that prevents it from blending smoothly into the mayo.
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 2gProtein: 7gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 40mgSodium: 380mgPotassium: 67mgFiber: 0.4gSugar: 1gVitamin A: 682IUVitamin C: 15mgCalcium: 205mgIron: 0.5mg
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