Homemade Pimento Cheese

This homemade pimento cheese is boldly flavored with Dijon mustard, garlic, and smoked paprika.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 0

Rest time 30

Total Time 45

Servings cups

Calories 156kcal

Cube the cream cheese. Place it in a medium microwave-safe mixing bowl. Microwave for 20-30 seconds to soften.
4 ounces cream cheese
Add the mayonnaise, Dijon mustard, minced garlic, and smoked paprika. Mix with a rubber spatula, then use a hand whisk to whisk the mixture until smooth.
¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon fresh garlic, ½ teaspoon smoked paprika
Using a rubber spatula, mix in the shredded cheddar and pimientos. Mix well until the mixture is uniform.
1 cup shredded sharp cheddar cheese, 4 ounces diced pimiento peppers
Transfer the spread to a serving bowl. Let it stand on the counter for 30 minutes, allowing the flavors to meld. For longer storage, cover and refrigerate. Remove it from the fridge 15 minutes before serving and re-mix.

Seasonings, especially salt, are guidelines. Adjust to taste.
I like this spread chunky, so I simply mix everything by hand. However, some people like to use their food processor to achieve a smoother texture. The peppers should still remain chunky, so if you use the food processor, add them last and process for just a few seconds.
Even though I like it chunky, if the cheese shreds are very large, I give them an extra chop.
You can use just three ounces of cheddar cheese instead of four ounces for a smoother and creamier texture and less tang.
Storage: You can keep this spread in an airtight container in the fridge for up to 4 days. I don't recommend freezing this spread, as its texture will be affected.