There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and used it to fill celery sticks, especially during holidays and special occasions. The ingredient list, as with many shelf-stable foods, has some unnecessary additives … so I set out to make my own recipe.
My version of Pimento Cheese Spread is a 5-ingredient throwback to my childhood, and it’s a dipper’s delight when paired with crackers, vegetables or even spread between two slices of toast for the Pimento Cheese Sandwich of your dreams. You can even spread it into a tortilla and make tortilla roll-up appetizers in a snap.
Ingredients
- 8-ounce package cream cheese, softened
- 8-ounce block medium cheddar cheese, shredded
- 4-ounce jar diced pimento, drained
- 2 tablespoons mayonnaise
- 1½ teaspoons cracked black pepper
Instructions
Add ingredients to the bowl of a food processor and pulse until incorporated, stopping to scrape down the sides as needed. Cover and refrigerate until ready to serve.
Recipe Tips:
— Don’t use pre-shredded cheddar cheese. The cellulose in pre-shredded cheese will affect the overall flavor in a negative way.
— Use the shredding blade of your food processor to easily shred cheddar, then change to S-shaped blade to put dip together.
— For a chunkier dip, reserve half of the shredded cheddar and fold it into the dip after everything has been incorporated.
