📝 About This Recipe
Known affectionately as the 'Caviar of the South,' this iconic spread is a masterclass in balancing sharp, creamy, and tangy flavors. Our version elevates the classic with a blend of extra-sharp cheddar, artisanal mayonnaise, and a hint of smoky heat to create a texture that is perfectly spreadable yet satisfyingly chunky. Whether tucked into a tea sandwich or served as a centerpiece dip, this recipe honors the soulful traditions of Southern hospitality.
🥗 Ingredients
The Cheese Base
- 8 ounces Extra-Sharp Yellow Cheddar Cheese (block form, hand-grated using the large holes of a box grater)
- 8 ounces Sharp White Cheddar Cheese (block form, hand-grated using the small holes of a box grater)
- 4 ounces Cream Cheese (softened to room temperature for easy blending)
The Aromatics & Pimentos
- 7 ounces Diced Pimentos (drained very well and patted dry with paper towels)
- 1/2 cup Duke's Mayonnaise (or a high-quality southern-style mayo with no added sugar)
- 1 tablespoon Grated Vidalia Onion (grated into a paste to release juices)
- 1 clove Garlic (finely minced or pressed)
Seasonings and Spice
- 1 teaspoon Worcestershire Sauce (for deep umami notes)
- 1/2 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1/4 teaspoon Cayenne Pepper (adjust to your preferred heat level)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (coarsely ground)
- 2-3 dashes Hot Sauce (vinegar-based like Tabasco or Crystal)
👨🍳 Instructions
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1
Begin by hand-grating your cheeses. Use the large holes of a box grater for the yellow cheddar to provide texture, and the small holes for the white cheddar to help it integrate into the creamy base.
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2
In a large mixing bowl, add the softened cream cheese. Use a sturdy spatula or a hand mixer on low speed to whip it until it is smooth and lump-free.
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3
Add the mayonnaise, grated Vidalia onion, minced garlic, Worcestershire sauce, smoked paprika, cayenne, and black pepper to the cream cheese.
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4
Fold these ingredients together until the mixture is uniform in color and the spices are evenly distributed.
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5
Drain the jarred pimentos thoroughly through a fine-mesh sieve. Press them gently with a paper towel to remove excess brine, which prevents the spread from becoming watery.
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6
Fold the drained pimentos into the creamy base. Be gentle so you don't mash the pimentos into a paste; you want visible flecks of red.
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7
Gradually add the grated cheddar cheeses to the bowl. Switch to a heavy wooden spoon to fold the cheese into the dressing until every strand is coated.
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8
Taste the mixture. Add the kosher salt and hot sauce at this stage, adjusting the seasoning to your personal preference.
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9
Transfer the pimento cheese to an airtight container or a glass jar.
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10
Cover and refrigerate for at least 2 hours. This 'resting period' is crucial as it allows the flavors of the onion, garlic, and spices to marry and permeate the cheese.
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11
Before serving, remove the pimento cheese from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly for better spreadability.
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12
Give it one final, gentle stir to incorporate any oils that may have settled, and serve.
💡 Chef's Tips
Never use pre-shredded bagged cheese; the cellulose coating prevents the spread from achieving the correct creamy texture. For a chunkier, more rustic texture, mix by hand; for a smoother, deli-style spread, use a stand mixer with the paddle attachment. If you want a 'smoky' version, try substituting half of the yellow cheddar with smoked gouda. Always pat your pimentos dry! Excess moisture is the number one enemy of a stable pimento cheese. Store in the coldest part of your fridge for up to 7 days, though it rarely lasts that long.
🍽️ Serving Suggestions
Classic Tea Sandwiches: Spread thickly on crustless white bread and cut into triangles. Southern Burger Topping: Melt a generous dollop over a hot grilled beef patty. Garden Platter: Serve as a dip with celery sticks, radish slices, and cucumber rounds. Warm Appetizer: Spread on baguette slices and broil for 2 minutes until bubbly and golden. Pair with a crisp, cold Pilsner or a sweet iced tea to cut through the richness.