Ingredients:

  • 8 oz extra-sharp yellow cheddar cheese, hand-grated
  • 8 oz white cheddar or Monterey Jack cheese, hand-grated
  • 4 oz cream cheese, softened to room temperature
  • 0.5 cup high-quality Southern mayonnaise
  • 4 oz jar diced pimentos, drained and patted dry
  • 0.5 tsp granulated sugar
  • 0.25 tsp grated onion with juice
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp smoked paprika
  • 1 pinch cayenne pepper
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Grate the cheddar cheeses using the large holes of a box grater. If the kitchen is warm, refrigerate the grated cheese for 5 minutes to maintain structure.
  2. In a large mixing bowl or stand mixer, beat the softened cream cheese until smooth and creamy.
  3. Add the mayonnaise, sugar, grated onion, Worcestershire sauce, smoked paprika, cayenne, and black pepper to the cream cheese base. Mix until fully emulsified.
  4. Using a rubber spatula, gently fold in the hand-grated cheeses and the dried pimentos until the mixture is uniform and holds its shape.
  5. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Prepare the base up to 48 hours before serving for peak flavor synergy.