Pimento Cheese

This pimento cheese is equally delicious on a celery stick, in a tea sandwich, or with chips. An unreasonably cold martini goes amazingly well next to this—the warmth from the cayenne and black pepper really brings the two together. Make sure you serve the cheese at room temperature for maximum flavor and spreadability!

Grate <quantity>2<unit>cups</unit></quantity> of smoked sharp cheddar cheese and transfer to a bowl

Dice <quantity>1</quantity> drained piquillo pepper

Transfer the cheese to a stand mixer with the paddle attachment

Add <quantity>¼<unit>cup</unit></quantity> of mayonnaise and the chopped piquillo pepper

Add salt and ground black pepper to taste

Add smoked paprika and cayenne powder to taste

Mix on low speed until homogenous and sticky, but still chunky

Transfer to clean jars, taking care to keep the top clean and flat

Refrigerate the cheese mix overnight to firm

Let it reach room temperature before serving. Sprinkle more smoked paprika to taste. The pimento cheese is ready

Enjoy it with crackers, pickles, and a freezing-cold Martini!

Sous AI ✨

I'm here to answer any questions you have about Pimento Cheese. Try me!