Pimento Cheese with Sharp Cheddar and Smoked Paprika

Steps

1. Step 1

   Grate the cheddar on the large holes of a box grater and set aside. Grating a block yourself matters here: pre-shredded cheese is coated in starch and makes the spread dry.

   5 min

   • 8 oz extra-sharp cheddar cheese (a block, not pre-shredded)
2. Step 2

   In a medium bowl, mash the softened cream cheese and mayonnaise together with a sturdy fork or rubber spatula until smooth and lump-free.

   2 min

   • 4 oz cream cheese
   • 1/2 cup mayonnaise
3. Step 3

   Grate the onion on the small holes of the box grater and add it, juices and all, along with the smoked paprika, cayenne, Worcestershire sauce and black pepper. Stir until evenly blended and tinted pink-orange.

   2 min

   • 1 tbsp yellow onion
   • 3/4 tsp smoked paprika
   • 1/8 tsp cayenne pepper
   • 1 tsp Worcestershire sauce
   • 1/2 tsp black pepper
4. Step 4

   Drain the pimentos well, pressing them in a sieve or blotting with paper towels so they don't water down the spread. Fold the pimentos and grated cheddar into the base, stirring just until everything is coated; leave some texture rather than beating it smooth. Taste and add salt as needed.

   3 min

   • 8 oz extra-sharp cheddar cheese (a block, not pre-shredded)
   • 1 jar diced pimentos (4 oz)
   • salt
5. Step 5

   Cover and refrigerate at least 1 hour so the flavors come together and the spread firms up. Let it sit out 10 minutes before serving with crackers, celery sticks or sliced baguette.

   1 hr, hands-off

   • crackers, celery sticks or sliced baguette

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026