Pimento Cheese Recipe
Tillamook Sharp Cheddar, Smoked Paprika, Benne Seed Crisp.
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Ingredients
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Pimento Cheese Base
Benne Seed Crisp (crunchy garnish)
To Serve
Method
Pimento Cheese Base
Soften and combine
Let the cream cheese sit at room temperature until soft (about 30 minutes) or microwave in 5–8 second bursts until just softened. In a medium bowl, beat the softened cream cheese with the mayonnaise and Dijon until smooth and homogenous using a rubber spatula or hand mixer on low.
Add cheeses and seasonings
Fold in the shredded Tillamook sharp cheddar and chopped roasted pimentos until evenly distributed. Add lemon juice, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper. Mix until combined but retaining some texture from the cheddar.
Adjust texture and chill
Taste and adjust seasoning (add up to 1/2 tsp more salt or more smoked paprika to preference). If you prefer a creamier spread, stir in an additional 1–2 tablespoons mayonnaise. Transfer the pimento cheese to an airtight container, cover, and refrigerate at least 1 hour to let flavors meld (up to 24 hours).
Benne Seed Crisp (crunchy garnish)
Toast seeds
Heat a small nonstick skillet over medium heat. Add the benne seeds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to stop cooking.
Make crisp
Melt the butter in the same skillet over medium-low. Add the toasted benne seeds back to the skillet with the brown sugar and kosher salt. Stir constantly for about 1–2 minutes so the sugar melts and coats the seeds, taking care not to burn. Spread the coated seeds on a sheet of parchment to cool and crisp for 5–10 minutes. Break into small clusters if needed.
Store
Keep the benne seed crisp at room temperature in an airtight container for up to 3 days. Add to the pimento cheese just before serving so it remains crunchy.
To Serve
Spoon the chilled pimento cheese into a serving bowl or shallow dish. Sprinkle the benne seed crisp evenly over the top. Scatter chopped chives if using. Serve with crackers, toasted baguette slices, or assorted vegetables for dipping.
Make-ahead note: Pimento cheese keeps well refrigerated for up to 4 days. Keep the benne seed crisp separate until serving to maintain crunch.