Ingredients:

  • 1 lb Sharp Cheddar Cheese (Block, freshly grated)
  • 4 oz Monterey Jack or Mild White Cheddar (Block, freshly grated)
  • 1 cup Full-Fat Mayonnaise (high-quality brand)
  • 2 oz Cream Cheese (Full-Fat, softened and cubed)
  • 4 oz Drained Pimentos (from a jar, thoroughly dried)
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Apple Cider Vinegar (or lemon juice)
  • 1/2 tsp Smoked Paprika (optional)
  • 1/4 tsp Cayenne Pepper (adjust to taste)
  • 1/2 tsp Fine Sea Salt (plus more to taste)
  • 1/4 tsp Freshly Cracked Black Pepper (plus more to taste)

Instructions:

  1. Grate the Cheese: Using the large holes of a box grater, grate both the sharp cheddar and the Monterey Jack. Place the grated cheese mixture into a large mixing bowl.
  2. Prepare the Pimentos: Drain all liquid from the jar of pimentos and thoroughly pat the peppers dry using kitchen paper. Set aside.
  3. Create the Cream Base: In a separate medium bowl, combine the mayonnaise, softened cream cheese cubes, Dijon mustard, Worcestershire sauce, and apple cider vinegar.
  4. Whisk and Combine: Whisk the mixture vigorously until the cream cheese is fully incorporated and the base is smooth and lump-free. This creates the essential velvety foundation.
  5. Mix in the Seasoning: Add the cayenne pepper, smoked paprika, salt, and black pepper to the mayonnaise mixture. Stir well to distribute the spices evenly.
  6. Fold in the Cheese: Add the grated cheese mixture to the cream base. Use a large rubber spatula to gently fold the cheese into the binding mixture. Avoid over-mixing to maintain a lumpy texture.
  7. Add the Pimentos: Gently fold in the drained and dried pimentos until just incorporated.
  8. Taste and Adjust: Taste the mixture and adjust seasoning as needed (salt, pepper, or cayenne).
  9. Chill (Mandatory): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or preferably 2 hours. Chilling allows the flavors to meld and the texture to firm up.
  10. Serve: Remove the pimento cheese from the fridge about 15 minutes before serving for optimal spreadability on crackers or sandwiches.