Southern Pimento Cheese
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!
Servings: 2 cups
Calories: 133kcal
Ingredients
- 4 ounces brick-style cream cheese softened
- ½ cup mayonnaise such as Duke's
- ¼ teaspoon paprika
- ¼ teaspoon hot sauce such as Tabasco
- ⅛ teaspoon Worcestershire sauce
- ⅛ teaspoon cayenne pepper
- ⅛ 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
Instructions
- 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.
- Add the pickle brine, grated chilled cheese and pimentos. Mix well. Taste and adjust seasonings, if necessary.
- 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.
Notes
- 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.
- Want to serve this warm? Place the spread in a 6-inch cast iron skillet and warm it up in a 350°F oven for 20 minutes.
Nutrition
Serving: 2tablespoons | Calories: 133kcal | Carbohydrates: 1g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg
