House Pimento Recipe

Prepare cheeses

Grate the sharp cheddar if not pre-grated and let the cream cheese come to room temperature for about 20 minutes so it mixes smoothly.

Mix base

In a medium mixing bowl, add the softened cream cheese and mayonnaise. Using a sturdy rubber spatula or hand mixer on low, beat until fully combined and smooth, about 1–2 minutes. Scrape down the sides of the bowl.

Add flavorings

Stir in the Dijon mustard, prepared horseradish, apple cider vinegar, worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly distributed.

Fold in solids

Fold in the grated cheddar, drained diced pimentos, sliced green onion, and optional diced pickled jalapeño. Use a spatula to combine until the cheddar is fully coated and the mixture is cohesive. Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar if desired.

Texture adjustment and chill

If the mixture seems very stiff, loosen with 1–2 tablespoons of milk or additional mayonnaise. Transfer to a covered container or serving bowl, smooth the top, and refrigerate at least 1 hour for flavors to meld (up to overnight).

Before serving, bring the pimento cheese out of the refrigerator 10–15 minutes to take the chill off for better flavor and spreadability.

Spoon the pimento cheese into a serving bowl or mound onto a wooden board. Garnish with a sprinkle of smoked paprika and the finely snipped fresh chives.

Arrange crackers, crostini, and celery sticks around the pimento cheese and serve immediately. Leftovers keep covered in the refrigerator for up to 5 days.