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Ingredients
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Cheese Base
Veggies & Flavorings
Seasoning & Binder
Garnish (optional)
Method
Prep
Grate and chop
Finely grate the sharp cheddar and Monterey Jack cheeses and set aside. Drain the jarred pimentos well on paper towels and finely chop any large pieces so they’re small enough to distribute through the spread. Thinly slice the green onions and mince the shallot.
Bring the cream cheese to room temperature so it will blend smoothly with the mayonnaise and grated cheese (about 30 minutes if refrigerated).
Mixing
Combine base cheeses and cream cheese
In a medium mixing bowl, use a sturdy spatula or a stand mixer fitted with the paddle attachment on low speed to briefly beat the room-temperature cream cheese until soft and slightly fluffy (about 30 seconds). Add the grated cheddar and Monterey Jack and fold or mix just until homogenous. Do not overmix — you want some texture.
Add binders and seasonings
Add the mayonnaise, Dijon mustard, and gluten-free Worcestershire sauce to the bowl. Sprinkle in the smoked paprika, cayenne, kosher salt, and freshly ground black pepper. Add the lemon juice. Fold everything together gently until the mixture is creamy and evenly seasoned. Taste and adjust salt, pepper, or cayenne as desired.
Fold in veggies
Gently fold in the chopped pimentos, minced shallot, and sliced green onion until distributed evenly through the cheese mixture. Reserve a tablespoon of pimentos and a pinch of green onion for garnish, if desired.
Finish & Chill
Transfer the pimento cheese to a serving bowl and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld; up to 24 hours is fine. Chilling will firm the spread and improve flavor integration.
Before serving, stir briefly to loosen if it has become very firm. Garnish with reserved pimentos, chopped chives or additional sliced green onion, and a light dusting of smoked paprika.
Serving Suggestions
Serve chilled or at cool room temperature with gluten-free crackers, crisp vegetables (celery, cucumber rounds, carrot sticks), or use as a sandwich filling between gluten-free bread. Keeps covered in the refrigerator for up to 5 days.