Pimento Cheese Recipe

Prepare cheese

Grate the sharp cheddar finely so it mixes smoothly. If using pre-shredded cheese, pulse briefly in a food processor to break up any anti-caking coating.

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or electric hand mixer until smooth and lump-free (about 1–2 minutes).

Add the mayonnaise, Dijon mustard, hot sauce (if using), smoked paprika, lemon juice, kosher salt, and black pepper. Mix until combined and smooth.

Fold in the grated cheddar, chopped pimentos, and sliced green onions using a spatula, making sure the mixture is evenly distributed but not overworked. Taste and adjust seasoning—add up to 1 tsp more salt if needed or more hot sauce for heat.

Cover the bowl and chill in the refrigerator for at least 30 minutes to allow flavors to meld and the mixture to firm up slightly. This also makes it easier to spread on the crackers.

Preheat oven

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, sugar, and kosher salt until evenly combined.

Cut the cold butter into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in the grated cheddar so it is evenly distributed through the flour-butter mixture.

Add the cold water one tablespoon at a time, tossing with a fork until the dough just comes together. You may not need all the water; the dough should hold when pressed but not be sticky.

Turn the dough out onto a lightly floured surface and knead briefly (6–8 turns) to bring it together. Form into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes—this firms the butter and helps create crisp crackers.

On a lightly floured surface, roll the chilled dough out thinly to about 1/16–1/8 inch thick. For very crisp crackers, aim for the thinner end of that range. If the dough warms, re-chill briefly.

Using a 1 1/2–2 inch round cutter (or a knife for squares), cut the dough into crackers. Transfer to the prepared baking sheets about 1/2 inch apart. Gather scraps, re-roll once, and cut more crackers; avoid overworking the dough.

Brush the tops lightly with the beaten egg for color and sprinkle sesame seeds if using. Prick each cracker once or twice with a fork to prevent puffing.

Bake in the preheated oven for 12–16 minutes, rotating the pans halfway through, until the crackers are golden at the edges and fully set. Thinner crackers will be crispier and may need less time.

Remove the crackers to a wire rack to cool completely. They will crisp further as they cool. Store in an airtight container for up to 3 days.

Spoon the chilled pimento cheese into a serving bowl or use a piping bag to pipe small mounds onto a platter.

Arrange the Carolina Gold rice crackers on the platter around the pimento cheese. Garnish with snipped chives and a few extra pimentos on top of the cheese for color.

Serve immediately at room temperature. Leftover pimento cheese keeps up to 5 days refrigerated; bring to room temperature before serving for best flavor.