π About This Recipe
Often hailed as the 'Caviar of the South,' this iconic spread is a masterclass in balancing sharp, creamy, and tangy flavors. Our version honors tradition by using hand-grated sharp cheddar and high-quality mayonnaise, elevated with a hint of smoky heat and bright aromatics. It is a versatile staple that is equally at home on a sophisticated charcuterie board as it is tucked into a simple white bread sandwich.
π₯ Ingredients
The Cheese Base
- 8 ounces Extra-Sharp Yellow Cheddar Cheese (block form, hand-grated on the large holes)
- 8 ounces Sharp White Cheddar Cheese (block form, hand-grated on the large holes)
- 4 ounces Cream Cheese (softened to room temperature)
The Binding & Aromatics
- 1/2 cup Duke's Mayonnaise (or high-quality Southern-style mayo)
- 4 ounces Diced Pimentos (drained well and patted dry)
- 1 teaspoon Grated Onion (use a microplane for a paste-like consistency)
- 1/4 teaspoon Garlic Powder
Seasoning & Kick
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (adjust to taste for heat)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
- 2-3 dashes Hot Sauce (vinegar-based, like Tabasco or Texas Pete)
π¨βπ³ Instructions
-
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 spread from achieving its signature creamy texture.
-
2
In a large mixing bowl, add the softened cream cheese. Use a sturdy spatula or a hand mixer on low speed to beat the cream cheese until it is completely smooth and free of lumps.
-
3
Add the mayonnaise, grated onion, garlic powder, smoked paprika, cayenne, Worcestershire sauce, and hot sauce to the cream cheese. Mix until the base is uniform and pale orange.
-
4
Ditch the mixer and switch to a large rubber spatula or a wooden spoon for the remaining steps to maintain the texture of the cheese.
-
5
Fold in the grated yellow and white cheddar cheeses. Work the mixture together until the shredded cheese is thoroughly coated in the dressing.
-
6
Gently fold in the drained and dried pimentos. It is vital they are dry so they don't water down the spread or turn it pink.
-
7
Taste the mixture. Add the kosher salt and freshly cracked black pepper as needed, keeping in mind that the flavors will intensify as the cheese sits.
-
8
Transfer the pimento cheese to an airtight container or a glass jar.
-
9
Cover and refrigerate for at least 2 hours, though overnight is preferred. This 'resting' period allows the sharp cheddar to mellow and the spices to permeate the fat of the cheese.
-
10
Before serving, remove the container from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly for easier dipping.
π‘ Chef's Tips
Always grate your own cheese from a block; the texture is vastly superior to the waxy, pre-shredded variety. Ensure your cream cheese is truly room temperature to avoid tiny white lumps in your finished spread. Draining the pimentos is the most important stepβlay them on a paper towel and press firmly to remove all brine. If you prefer a chunkier spread, stir by hand; if you like a smoother 'pub-style' spread, pulse half the mixture in a food processor. For a smoky twist, try using a smoked cheddar for 4 ounces of the total cheese requirement.
π½οΈ Serving Suggestions
Serve as a classic dip with thick-cut celery sticks, radish slices, and buttery crackers like Ritz. Slather it onto white bread with the crusts cut off for traditional Masters-style tea sandwiches. Use it as a decadent topping for a grilled burger or a fried chicken sandwich. Scoop a dollop onto warm, crispy fried green tomatoes for the ultimate Southern appetizer. Pair with a crisp, dry Riesling or a cold pilsner to cut through the richness of the cheddar.