House Made Pimento Cheese Recipe
Make House Made Pimento Cheese Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pimento Cheese
Method
Pimento Cheese
- 1
Prepare Cheeses
Finely shred 3 cups sharp cheddar and 1 cup Colby or Monterey Jack. For best texture, shred the cheeses fresh from a block rather than using pre-shredded (pre-shredded contains anti-caking agents that can create a dry texture). Place shredded cheeses in a large mixing bowl.
- 2
Soften and Combine Cream Cheese
Soften 2 oz cream cheese to room temperature. If not fully softened, microwave in 5-second bursts until easily mashable. Add cream cheese to the bowl with shredded cheeses and work it in with a rubber spatula to begin creating a cohesive mixture.
- 3
Add Wet Ingredients
Add 3 tablespoons mayonnaise, 2 tablespoons whole milk, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon hot sauce to the cheese mixture. Fold gently until evenly combined. The mayonnaise and milk adjust spreadability; add an additional teaspoon of milk if mixture seems too stiff.
- 4
Add Pimentos and Seasonings
Fold in 1 cup drained, finely chopped pimentos. Sprinkle in 1 teaspoon granulated sugar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add more salt, pepper, or hot sauce as desired.
- 5
Rest for Flavor
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the texture to firm slightly. If serving the same day, chill at least 30 minutes.
- 6
Finish and Garnish
Before serving, stir the pimento cheese to loosen. Transfer to a serving bowl and garnish with 2 tablespoons finely sliced chives or scallions and a light dusting of smoked paprika. Serve chilled or at cool room temperature with crackers, toasted baguette slices, celery sticks, or as a sandwich spread.
- 7
Storage
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. If mixture firms after chilling, stir in 1 teaspoon milk or mayonnaise to restore spreadable consistency before serving.