Pimento cheese is often affectionately referred to as the “pâté of the South,” a staple appetizer and sandwich filler that bridges the gap between humble comfort food and elegant party fare. This particular recipe yields a rich, creamy, and slightly chunky spread that balances the sharpness of aged cheddar with the sweetness of diced pimentos and the fresh, peppery kick of garden herbs.
Unlike store-bought varieties that can often be oily or overly processed, this homemade version focuses on texture and depth of flavor. By hand-grating the cheese, you ensure a superior “mouthfeel” and avoid the waxy anti-caking agents found in pre-shredded bags. The addition of fresh parsley, as seen in the accompanying image, provides a vibrant color contrast and a layer of freshness that cuts through the richness of the mayonnaise and cheese. Whether it is served at a high-end Kentucky Derby party, a casual summer picnic, or simply spread on toasted brioche for a midnight snack, this spread is a timeless testament to simple ingredients done right.
INGREDIENTS
To achieve the perfect consistency and flavor profile, it is recommended to use high-quality, full-fat components.
- Extra Sharp Cheddar Cheese (16 oz): Use a block of high-quality aged cheddar. Sharpness is key here to ensure the cheese flavor isn’t lost in the creamy base.
- Mild White Cheddar or Monterey Jack (8 oz): This adds a smoother melting quality and a subtle creaminess to the texture.
- Cream Cheese (4 oz): Softened to room temperature. This acts as a stabilizer and provides a velvety backdrop.
- High-Quality Mayonnaise (1/2 cup to 3/4 cup): Duke’s or Hellmann’s are the traditional choices. Start with less and add more until you reach your desired creaminess.
- Diced Pimentos (7 oz jar): Drained thoroughly. These provide the signature sweetness and red flecks.
- Fresh Flat-Leaf Parsley (1/4 cup): Finely chopped. This adds the green brightness seen in the reference image.
- Garlic Powder (1/2 teaspoon): For a savory depth of flavor.
- Onion Powder (1/2 teaspoon): To provide a subtle aromatic base.
- Smoked Paprika (1/4 teaspoon): For a hint of earthiness and color.
- Cayenne Pepper (1/8 teaspoon): Just enough to provide a “back-of-the-throat” warmth without being spicy.
- Worcestershire Sauce (1 teaspoon): For an essential hit of umami.
- Salt and Black Pepper: To taste (be cautious with salt as the cheese and mayo are already savory).
INSTRUCTIONS
1. Preparation of the Cheese
The most critical step for an authentic texture is the preparation of the cheese. Avoid using pre-shredded cheese at all costs. Hand-grate the Extra Sharp Cheddar using the large holes of a box grater. For the Mild White Cheddar, you can use a mix of large and small holes; the smaller shreds will help bind the mixture together, while the larger shreds provide the necessary “bite.” Place all grated cheese into a large mixing bowl.
2. Preparing the Aromatics and Pimentos
Open the jar of pimentos and pour them into a fine-mesh strainer. Press down gently with a paper towel to remove excess liquid. If the pimentos are in large strips, give them a quick rough chop so they are roughly the size of a pea. Finely chop the fresh parsley, ensuring you remove any woody stems.
3. Creating the Creamy Base
In a separate medium bowl (or using a stand mixer with a paddle attachment), combine the softened cream cheese, mayonnaise, garlic powder, onion powder, smoked paprika, cayenne pepper, and Worcestershire sauce. Beat these together until the mixture is completely smooth and aerated. This ensures that the spices are evenly distributed and that you won’t have any “clumps” of cream cheese in the final product.
4. Folding and Combining
Add the creamy base to the bowl of shredded cheeses. Using a sturdy spatula or a large wooden spoon, begin folding the mixture together. Use a “smearing” motion against the side of the bowl to incorporate the cream cheese mixture into the cheese shreds.
Once the cheese is mostly coated, add the drained pimentos and the chopped parsley. Continue to fold gently. You want the pimentos and herbs to be evenly distributed throughout the spread without over-mixing to the point that the cheese loses its structural integrity.
5. Adjusting Consistency and Seasoning
Taste the mixture. Add salt and freshly ground black pepper as needed. If the mixture feels too stiff or “dry,” add an additional tablespoon of mayonnaise at a time until it reaches a spreadable, luscious consistency.
6. The Chilling Phase
While you can eat pimento cheese immediately, it is significantly better after it has rested. Cover the bowl tightly with plastic wrap or transfer the spread to an airtight container. Refrigerate for at least 2 to 4 hours, though overnight is ideal. This allows the sharp cheddar to mellow, the spices to bloom, and the parsley to infuse the cream with its flavor.
7. Serving
Before serving, take the pimento cheese out of the refrigerator and let it sit at room temperature for about 15–20 minutes. This softens the fats slightly, making it easier to spread on delicate crackers or bread without breaking them.
SERVINGS
This recipe yields approximately 3.5 to 4 cups of pimento cheese.
- As an Appetizer: Serves 10–12 people when paired with crackers, celery sticks, and toasted bread points.
- As a Sandwich Filler: Makes approximately 6–8 generously portioned sandwiches.
NOTE
Storage and Longevity
Pimento cheese stores exceptionally well. Kept in an airtight container in the coldest part of your refrigerator, it will stay fresh for up to one week. It is not recommended to freeze pimento cheese, as the mayonnaise and cream cheese will break and become oily and grainy upon thawing.
Serving Suggestions
While the image shows the spread on a simple slice of toasted white bread, there are several ways to elevate this dish:
- The Southern Burger: Add a large dollop of pimento cheese to a hot beef patty during the last minute of grilling for a decadent, melty topping.
- Grilled Pimento Cheese: Treat it like a standard grilled cheese. The pimentos get warm and sweet, and the cheddar creates a perfect “pull.”
- Vegetable Crudité: It is an excellent dip for cold, crunchy vegetables like radishes, cucumbers, and hollowed-out mini peppers.
- Fried Green Tomatoes: Top a crispy fried green tomato with a spoonful of cold pimento cheese for the ultimate Southern flavor combination.
Customization Tips
- For Heat: If you prefer a spicier kick, add a tablespoon of finely diced pickled jalapeños or a few dashes of your favorite vinegar-based hot sauce.
- For Texture: Some people prefer a smoother spread. If you are in this camp, you can pulse half of the finished mixture in a food processor for 5 seconds and then fold it back into the chunky half.
- The Herb Element: While parsley is used here, chives or green onions also make fantastic additions if you want a more pronounced onion flavor.