Southern pimento cheese is the best spread for crackers and bread. With this recipe, learn how to make pimento cheese for sandwiches, burgers, and deviled eggs. Cheddar cheese, pimentos, and mayo are the building blocks to this classic. Be sure to make up a big batch for your next party!
- 4 ounces brick-style cream cheese, softened
- 1/2 cup mayonnaise, such as Duke’s
- 1/4 teaspoon paprika
- 1/4 teaspoon hot sauce, such as Tabasco
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon granulated sugar
- pinch of white pepper
- pinch of salt
- 2 teaspoons fresh lemon juice (if you aren’t using Duke’s mayo)
- 4 teaspoons dill pickle brine
- 8 ounces extra sharp cheddar, grated and chilled
- 4 ounces canned pimentos, diced and drained
- Optional. Preheat the oven to 350 F, if planning on serving this as a warm dip.
- Mix. Put the cream cheese and mayonnaise in a large bowl. Mix together with a hand mixer until softened and thoroughly combined, then add the the spices and blend again.
- Blend and taste. Add the pickle brine, grated chilled cheese and pimentos. Mix well. Taste and adjust seasonings, if necessary.
- Want it warm? Place the spread in a 6-inch cast iron skillet and warm it up in a 350 F oven for 20 minutes.
- Want it cold? Place the spread in a serving bowl. Cover it tightly and refrigerate for at least 30 minutes; however, it’s best after 2 hours of chilling time.
- To softened the cream cheese, let it sit on the counter for 20 minutes.
- Add the grated and chilled cheese as the second last ingredient.
- Add the pimentos last, after draining them well, and pressing out the excess moisture with a paper towel.
- If you can’t find Duke’s mayo, add 2 teaspoons of fresh lemon juice to compensate.
- Green onion cut on the bias makes for a pretty garnish.
- Category: Appetizer
- Method: Mixed
- Cuisine: American
Keywords: pimento cheese spread, pimento cheese dip, easy pimento cheese recipe