📝 About This Recipe
Often referred to as the 'pâté of the South,' this elevated pimento cheese is a masterclass in texture and balanced heat. We combine sharp, hand-grated cheddars with velvety cream cheese and a hint of smoky spice to create a spread that is far superior to anything found in a grocery store. It is the perfect marriage of salty, creamy, and tangy flavors that defines Southern hospitality in a single bowl.
🥗 Ingredients
The Cheese Base
- 8 ounces Extra-Sharp Yellow Cheddar (grated from a block, never pre-shredded)
- 8 ounces Sharp White Cheddar (grated from a block)
- 4 ounces Cream Cheese (softened to room temperature)
The Creamy Binder
- 1/2 cup Duke's Mayonnaise (or a high-quality heavy mayonnaise)
- 7 ounces Drained Pimentos (diced and patted dry with paper towels)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (such as Tabasco or Crystal)
Seasonings and Aromatics
- 1 teaspoon Grated Onion (use a microplane for a pulp-like consistency)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (adds a subtle depth)
- 1/8 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 4-5 pieces Pickled Jalapeño Slices (optional for extra kick)
👨🍳 Instructions
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1
Begin by hand-grating both the yellow and white cheddar cheeses using the large holes of a box grater. Do not use pre-shredded cheese, as the cellulose coating prevents the dip from reaching the desired creamy consistency.
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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 beat it until it is completely smooth and free of lumps.
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3
Add the mayonnaise, Worcestershire sauce, hot sauce, grated onion, garlic powder, smoked paprika, and cayenne pepper to the cream cheese.
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4
Whisk the cream cheese and spice mixture together until it forms a uniform, pale orange dressing.
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5
Gently fold in the grated cheddar cheeses. Use a 'mash and fold' technique with your spatula to ensure the cheddar is evenly coated by the dressing.
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6
Drain the jar of pimentos into a fine-mesh sieve. Press them gently with a paper towel to remove excess moisture; this prevents the dip from becoming watery or 'weeping'.
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7
Fold the dried pimentos into the cheese mixture. Aim for even distribution so every bite has a pop of red color.
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8
Taste the dip. Add the kosher salt and freshly cracked black pepper as needed, keeping in mind that the flavors will intensify as it sits.
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9
For the best texture, use a fork to mash about 1/4 of the mixture against the side of the bowl—this creates a 'paste' that binds the larger shreds together for a more cohesive spread.
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10
Transfer the pimento cheese to a decorative serving bowl or an airtight container.
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11
Cover and refrigerate for at least 2 hours, or ideally overnight. This resting period is crucial for the sharp cheese to mellow and the spices to hydrate.
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12
Before serving, remove the dip from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly.
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13
Garnish with freshly chopped chives and pickled jalapeños if desired, and serve with your favorite dippers.
💡 Chef's Tips
Always grate your own cheese; the flavor and texture are vastly superior to bagged varieties. Use Duke's Mayonnaise if possible; its high egg yolk content and lack of sugar provide the authentic Southern tang. If the mixture feels too stiff after chilling, fold in an extra tablespoon of mayonnaise to loosen it up. For a smoky twist, try replacing half of the sharp white cheddar with a smoked gouda or smoked cheddar. Don't skip the grated onion; it provides a 'secret ingredient' savory depth that onion powder cannot replicate.
🍽️ Serving Suggestions
Serve as a classic dip with thick-cut kettle chips, celery sticks, and butter crackers (like Ritz). Spread generously between two slices of white bread for the iconic Masters Tournament-style sandwich. Use it as a burger topper—melt it over a hot patty for a 'Carolina Burger' experience. Pair with a crisp, cold Pilsner or a sweet iced tea to cut through the richness of the cheese. Scoop into hollowed-out mini sweet peppers for a colorful and crunchy low-carb appetizer.