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
- 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 the fridge 15 minutes before serving. Mix again before serving.
Video
Notes
- 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.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing this spread.
Nutrition
Serving: 0.25cup | Calories: 156kcal | Carbohydrates: 1.5g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 210mg | Fiber: 0.1g | Sugar: 1.5g
