Ingredients:

  • 8 oz extra-sharp cheddar cheese, blocked and chilled
  • 4 oz sharp white cheddar cheese, blocked and chilled
  • 4 oz cream cheese, softened to room temperature
  • 0.5 cup high-quality mayonnaise
  • 4 oz jarred diced pimentos, thoroughly drained and patted dry
  • 0.25 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.125 tsp cayenne pepper
  • 0.5 tsp Worcestershire sauce
  • salt and black pepper to taste

Instructions:

  1. Prep the cheese. Grate the 8 oz of extra sharp cheddar and 4 oz of sharp white cheddar using a box grater. Note: Keep the cheese cold until the very moment you grate it to prevent it from turning into mush.
  2. Drain the pimentos. Empty the 4 oz jar of pimentos into a fine mesh sieve, then press them with a paper towel. Wait until they look matte rather than shiny to ensure all excess liquid is gone.
  3. Cream the binder. In a large bowl, combine the 4 oz of softened cream cheese and 0.5 cup of mayonnaise. Whisk until the mixture is velvety and smooth with no visible lumps of cream cheese.
  4. Add the aromatics. Stir in the 0.25 tsp onion powder, 0.25 tsp garlic powder, 0.125 tsp cayenne, and 0.5 tsp Worcestershire sauce. Scent check: The spice should smell warm and savory but not overpowering.
  5. Incorporate the peppers. Fold the drained pimentos into the creamy binder. Mix until the red flecks are evenly distributed.
  6. Fold in the cheese. Add the shredded cheddar in three batches. Note: This prevents the cheese from clumping and ensures every strand is coated.
  7. Season to taste. Add salt and black pepper gradually. Taste for a balance of sharp, salty, and sweet.
  8. Chill for depth. Cover the bowl and refrigerate for at least 30 minutes. Wait for the flavors to marry as the fats absorb the spices.
  9. Final stir. Give it one last gentle fold before serving. Look for a thick, spreadable consistency that holds its shape.
  10. Serve hearty. Plate the homemade pimento cheese alongside crackers or celery.