Homemade Pimento Cheese
This homemade pimento cheese is boldly flavored with Dijon mustard, garlic, and smoked paprika.
Servings 2 cups
Calories 156kcal
Ingredients
- 4 ounces cream cheese
- ¼ cup mayonnaise I use avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh garlic minced
- ½ teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 4 ounces diced pimiento peppers well-drained
Instructions
- Cube the cream cheese. Place it in a medium microwave-safe mixing bowl. Microwave for 30 seconds to soften.
- 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.
- Using a rubber spatula, mix in the shredded cheddar and pimientos. Mix well, until the mixture is uniform.
- Transfer the spread to a serving bowl. Cover and refrigerate for 30 minutes or until ready to serve. If refrigerating for longer than 30 minutes, remove it from fridge 15 minutes before serving. Mix again before serving.
Video
Notes
- I like my pimento cheese chunky, so I mix everything by hand. However, some people like to use their food processor to create a smoother texture. The peppers should still remain chunky, so if you use the food processor, you should add them last and process them for just a few seconds.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. I don't recommend freezing this cheese. Its texture will be off after thawing.
Nutrition
Serving: 0.25cup | Calories: 156kcal | Carbohydrates: 1.5g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 210mg | Fiber: 0.1g | Sugar: 1.5g
