Description
This creamy and flavorful Pimento Cheese Spread is a Southern classic that's perfect for parties, sandwiches, or as a dip. Made with extra sharp Cheddar, cream cheese, mayonnaise, and a touch of heat from sriracha, this easy-to-make spread is both tangy and savory, with a delightful hint of garlic and mustard.
Ingredients
Cheeses & Dairy
- 8 ounces cream cheese
- 8 ounces extra sharp Cheddar cheese, shredded
- 1/2 cup mayonnaise
Vegetables & Garnishes
- 4 green onions, thinly sliced (plus extra for garnish, optional)
- 1/4 cup diced pimientos (plus extra for garnish, optional)
Spices & Condiments
- 1 tablespoon country Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon sriracha or other hot sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Soften Cream Cheese: Cut the cream cheese into small cubes and let it stand at room temperature for about an hour until very soft, or microwave the cubes for 15 to 20 seconds until softened.
- Combine Ingredients: In a medium bowl, add the softened cream cheese, thinly sliced green onions, shredded Cheddar cheese, mayonnaise, diced pimientos, Dijon mustard, garlic powder, sriracha, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are well combined, creating a smooth and creamy spread.
- Refrigerate: Cover the spread and refrigerate for at least 2 hours to allow the flavors to meld. It can be stored for up to 1 week in the refrigerator.
- Serve: Before serving, let the pimento cheese spread sit at room temperature for about 30 minutes. Garnish with extra green onions and pimientos if desired, and enjoy as a dip, sandwich filling, or topping.
Notes
- Softening the cream cheese makes mixing easier and results in a creamier spread.
- The sriracha can be adjusted or omitted based on your preferred heat level.
- This spread keeps well for up to one week refrigerated in an airtight container.
- Serve with crackers, fresh vegetables, or use as a sandwich spread.
- For a smoother texture, you can pulse the mixture briefly in a food processor but be careful not to overblend.
