Ingredients:

  • 8 oz Aged Sharp Yellow Cheddar (block), grated
  • 8 oz Aged Extra Sharp White Cheddar (block), grated
  • ¾ cup Full-Fat Mayonnaise
  • 2 oz Cream Cheese, full fat, softened to room temperature
  • 4 oz jar Diced Pimentos, well-drained and patted dry
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • ½ tsp Hot Sauce (e.g., Tabasco or Louisiana style)
  • ½ tsp Smoked Paprika
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Kosher Salt, or to taste
  • Pinch Cayenne Pepper (Optional)

Instructions:

  1. Grate the Cheese: Using the large holes of a box grater or a food processor, grate both blocks of cheddar cheese. Place the grated cheese in the large mixing bowl.
  2. Drain the Pimentos: Empty the jar of pimentos into a sieve. Press down gently to remove excess liquid, then blot them dry with kitchen paper. Add the drained pimentos to the grated cheese.
  3. Create the Base: Combine the softened cream cheese, mayonnaise, Worcestershire sauce, and Dijon mustard. Whisk or stir thoroughly until the mixture is completely smooth and homogeneous. This prevents clumps later on.
  4. Mix the Bindings: Pour the smooth mayonnaise mixture over the grated cheese and pimentos.
  5. Fold Gently: Using a rubber spatula, fold the ingredients together until they are just combined. Do not overmix, as this can make the cheese release oil and result in a greasy texture.
  6. Seasoning Check: Add the smoked paprika, black pepper, kosher salt, hot sauce, and cayenne pepper. Stir well. Taste a small amount and adjust the salt, heat, or tang.
  7. Chill to Meld Flavours: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes, or preferably 2 hours. Chilling allows the flavors to deepen and the spread to firm up.
  8. Final Prep: Remove the pimento cheese from the fridge 10–15 minutes before serving to slightly soften it for easy spreading. Give it one final gentle stir.