Pimento Cheese Recipe

Prepare cheeses

Grate the sharp cheddar finely so it blends smoothly. Soften the cream cheese at room temperature for 20–30 minutes (or microwave in 5–8 second bursts until soft but not melted).

Mix base

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add the mayonnaise and mix until fully combined and slightly airy, about 30–45 seconds with a mixer or 1–2 minutes by hand.

Add flavorings

Stir in the drained diced pimentos, minced onion, and the sweet pickle relish or chow-chow until evenly distributed. Add the Worcestershire, mustard, hot sauce (if using), smoked paprika, lemon juice, salt, and black pepper. Mix until combined.

Incorporate cheese

Fold in the grated cheddar a little at a time, mixing gently until fully incorporated. Taste and adjust seasoning—add a pinch more salt, a drop more hot sauce, or extra relish/chow-chow if you prefer sweeter tang.

Chill

Transfer the pimento cheese to an airtight container or bowl, cover, and refrigerate at least 1 hour to let flavors meld. For best texture and flavor, chill 3–4 hours or overnight.

Finish and garnish

Before serving, stir briefly to soften chill-set cheese. Adjust consistency with up to 1–2 tablespoons extra mayonnaise if too thick. Sprinkle chopped chives and a pinch of smoked paprika over the top for color.

Warm biscuits briefly if serving hot: preheat oven to 350°F (175°C) and warm biscuits for 5–7 minutes. Split biscuits and spread 2–3 tablespoons pimento cheese per biscuit. Alternatively, serve pimento cheese chilled alongside crackers, celery, or as a sandwich spread. Offer extra chow-chow or relish on the side.