Lately with these sweltering days I wanted something not only a bit lighter for lunch, but something different.
I have loved and enjoyed pimento cheese spread out of a jar or a plastic tub from the grocery for years, BUT I have never made it fresh myself!
I will put it on crackers, sliced cucumbers, dipped my carrots and pretzels in it, and just slathered it on some soft white bread.
After scouring through endless recipes, I finally picked out one, I made it, I LOVED it, and now I’m sharing it with you this month.
Over and over I’ve read the key to making great pimento cheese spread is to grate your own cheese instead of buying the pre-shredded variety at the store. The pre-shredded cheese contains a coating on it to keep it from sticking together and changes the final texture of the spread. It’s not to say it won’t work, but freshly grated will make it much more delicious! I used the smaller grater on the side of a standard silver box grater to grate my cheese.
I will never buy a commercially made pimento cheese spread again! Fresh is definitely best when it comes to a great pimento cheese spread.
Pimento Cheese Spread Recipe
3 oz. cream cheese, softened
8 oz. shredded orange sharp cheddar cheese
8 oz. shredded Monterey Jack cheese or white cheddar
3 T. finely chopped pimento
1/2 c. mayonnaise (more or less as desired)
Dash of cayenne pepper
Dash of Worcestershire sauce
Dash of hot sauce (if desired)
Mix together cream cheese, mayonnaise, cayenne pepper, Worcestershire sauce, and hot sauce.
Add cheddar cheese, Monterey Jack cheese, and pimentos. Stir until well combined. Add a touch more mayonnaise if the mixture seems too stiff.
Refrigerate overnight or a few days to let the flavors meld together.