Hot Pimento Cheese
 
Prep time
Total time
 
Simply the best pimento cheese ever: extra sharp cheddar, pimentos, perfect seasoning, and a jalapeño kick! I love this on plain ol' white bread! Making this in the food processor will result in a more puréed condiment, while mixing by hand will leave things textured. I prefer the latter for presentation's sake, but the former when I'm in a hurry. Either way, this pimento cheese is ALWAYS better after being allowed to sit and meld in the fridge for a day before serving.
Author:
Serves: 3 cups
Ingredients
  • 3 ounces cream cheese, room temperature
  • 3 cups grated extra sharp cheddar
  • 1/2 cup Hellmann’s mayonnaise
  • 1 teaspoon Frank's Red Hot Sauce
  • 1 medium jalapeño, chopped finely with seeds removed
  • 1/4 teaspoon McCormick’s roasted garlic salt (or regular garlic salt if you can’t find it)
  • pinch of ground pepper and extra salt to taste
  • 3 tablespoons pimentos, smashed
Instructions
  1. In a food processor: Mix the cream cheese until fluffy. Add 2 cups of the cheese, mayonnaise, jalapeño, garlic salt, pepper, and smashed pimentos and mix until combined. Remove the pimento cheese to a medium bowl and fold in the last 1 cup of shredded cheese. Cover and chill in the fridge overnight before serving (if you're patient enough!)
  2. By hand: Beat the cream cheese until fluffy. Beat in the mayonnaise, jalapeño, garlic salt, and pepper and beat until combined. Fold in the cheese and smashed pimentos until well combined. Cover and chill in the fridge overnight before serving (if you're patient enough!)
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/01/09/simple-sandwich-spreads-pimento-cheese-olive-cream-cheese/