Pimento Cheese Spread Recipe

Char fresh peppers

If using fresh red bell peppers: preheat a gas burner, grill, or broiler to high. Lightly brush peppers with 1 tbs neutral oil. Place peppers directly over the gas flame or on a grill grate, turning occasionally, until skins are blackened and blistered all over, about 8–12 minutes. If using the broiler, arrange peppers on a foil-lined sheet and broil 6–10 minutes, turning halfway, until blistered.

Transfer charred peppers to a heatproof bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam; this loosens skins. Peel off skins, remove stems and seeds, and finely dice the flesh. If using roasted jarred pimientos, drain and roughly chop; optionally char briefly in a hot skillet for 1–2 minutes to add a bit of smokiness.

In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or sturdy spoon. Add the mayonnaise and mix until fully combined and creamy.

Stir in the grated sharp cheddar a cup at a time. For a smoother spread, pulse the mixture briefly in a food processor (3–5 short pulses), or for a chunkier texture fold the cheddar in by hand until evenly distributed.

Add the minced onion (or shallot), chopped charred pimientos (or jarred pimientos), lemon juice, prepared horseradish, hot sauce, Worcestershire sauce, smoked paprika, kosher salt, and black pepper to the cheese mixture.

Stir thoroughly until everything is evenly incorporated. Taste and adjust seasoning—add more salt, hot sauce, or lemon juice as needed. If the spread is too thick, thin with up to 1–2 tbs milk or buttermilk to reach desired spreadability.

Transfer the pimento cheese to a serving bowl. Sprinkle the top with the optional extra grated cheddar and sliced scallions. For a warm variation, spread the mixture into an ovenproof dish, top with extra cheddar, and broil 2–3 minutes until cheese is melted and bubbly (watch closely).

Serve chilled or slightly warm with crackers, toasted bread, crudités, or use as a sandwich filling. Store leftovers covered in the refrigerator for up to 4 days.