📝 About This Recipe
Often referred to as the 'pâté of the South,' this iconic spread is a masterclass in balancing sharp, creamy, and tangy flavors. Our version elevates the classic by using high-quality sharp cheddar, a touch of smoky spice, and hand-diced pimentos for a texture that is light-years beyond store-bought versions. It is a versatile staple that feels just as at home on a silver platter as it does on a simple white bread sandwich.
🥗 Ingredients
The Cheese Base
- 8 ounces Extra-Sharp Yellow Cheddar Cheese (cold, high-quality block for hand-grating)
- 8 ounces Sharp White Cheddar Cheese (cold, for a complex flavor profile)
- 4 ounces Cream Cheese (softened to room temperature)
The Binder and Aromatics
- 1/2 cup Mayonnaise (preferably Duke's or a high-quality southern brand)
- 4 ounces Diced Pimentos (drained very well and patted dry)
- 1 teaspoon Grated Onion (use a microplane for a pulp-like consistency)
- 1/4 teaspoon Garlic Powder
Seasonings and Kick
- 1 teaspoon Worcestershire Sauce (adds deep umami)
- 1/4 teaspoon Smoked Paprika (for a hint of woodsy depth)
- 1/8 teaspoon Cayenne Pepper (adjust to your heat preference)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 2-3 dashes Hot Sauce (vinegar-based like Tabasco or Crystal)
👨🍳 Instructions
-
1
Begin by hand-grating your cheddar cheeses. Use the large holes of a box grater for the sharp yellow cheddar and the smaller holes for the white cheddar to create a varied, interesting texture.
-
2
Place the softened cream cheese in a large mixing bowl and beat it with a wooden spoon or spatula until it is completely smooth and spreadable.
-
3
Add the mayonnaise to the cream cheese and whisk together until the mixture is light, airy, and free of any lumps.
-
4
Incorporate the Worcestershire sauce, grated onion, garlic powder, smoked paprika, cayenne, salt, and black pepper into the creamy base. Stir well to ensure the spices are evenly distributed.
-
5
Add the hot sauce and stir again. Taste the base mixture now; it should be slightly over-seasoned as the cheese will mellow the flavors once added.
-
6
Drain the jar of pimentos into a fine-mesh sieve. Press them gently with a paper towel to remove as much moisture as possible to prevent a watery spread.
-
7
Fold the drained pimentos into the creamy base until they are speckled throughout.
-
8
Add the hand-grated yellow and white cheddar cheeses to the bowl.
-
9
Using a sturdy spatula or a stand mixer with the paddle attachment on the lowest setting, mix the ingredients until just combined. Do not over-mix; you want to maintain the distinct texture of the grated cheese.
-
10
Transfer the pimento cheese to an airtight container or a glass jar.
-
11
Chill the mixture in the refrigerator for at least 2 hours, though overnight is ideal. This 'rest' allows the flavors to marry and the cheese to firm up.
-
12
Before serving, take the pimento cheese out of the fridge for 10-15 minutes to take the chill off, making it easier to spread.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the spread from binding properly. For a chunkier, more rustic texture, use a fork to mash the ingredients together rather than a mixer. If you find the mixture too stiff, add an extra tablespoon of mayonnaise at a time until the desired consistency is reached. To add a modern twist, try adding a tablespoon of finely chopped pickled jalapeños for extra heat and acidity. Store in the refrigerator for up to one week, but do not freeze as the mayonnaise and cream cheese will break.
🍽️ Serving Suggestions
Serve as a classic appetizer with crisp celery stalks, carrot sticks, and buttery Ritz crackers. Spread it thickly between two slices of soft white bread for the traditional 'Masters Tournament' style sandwich. Top a hot grilled burger with a generous scoop for a 'Carolina Burger' experience. Use it as a decadent filling for deviled egg yolks. Pair with a glass of sweet iced tea or a crisp, cold pilsner to cut through the richness of the cheese.