Easy Cream Cheese Pimento Cheese Spread

Name: Easy Cream Cheese Pimento Cheese Spread
Prep time: 18 min
Total time: 18 min
Yield: 14 servings
Cuisine: Southern
Ingredients: 8 oz (226 g) full-fat cream cheese, brick-style, at room temperature (very soft); ½ cup (115 g) mayonnaise, full-fat, such as Duke's or Hellmann's; 16 oz (454 g) extra-sharp cheddar cheese, from a block, coarsely shredded (about 4 cups); 1 jar (4 oz) (113 g) diced pimentos, drained very well and patted dry; ¼ tsp (½ g) ground cayenne pepper, plus more to taste; ½ tsp (1½ g) garlic powder; ½ tsp (1½ g) onion powder; 1 tsp (5 ml) Worcestershire sauce; ¼ tsp (½ g) freshly ground black pepper; kosher salt, to taste, start with a pinch (the cheeses are already salty)

From the MyKitchenBank Kitchen

A creamy, tangy Southern classic made with freshly shredded sharp cheddar, cream cheese, mayonnaise and sweet pimentos, with a little cayenne for warmth. It takes about 18 minutes of hands-on work with no cooking, then needs a rest in the fridge to firm up and develop flavor.

Prep: 18 min
Cook: —
Wait: 3 hr 10 min
Total: 3 hr 28 min
Makes: About 3½ cups (14 servings of ¼ cup)

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Steps

Before you start

Plan your timing: about 1 hour for the cream cheese to soften, 18 minutes of hands-on work, 2 hours of chilling, and a 10-minute rest before serving (about 3½ hours in all).
Shred the cheddar yourself from a block. Pre-shredded cheese is coated with anti-caking starch and makes a drier, grainier spread.
Drain the pimentos well and pat them dry, or the spread will turn watery.
Check labels if you need this vegetarian: Worcestershire sauce usually contains anchovies, and many cheddars are made with animal rennet.

1
Soften the cream cheese
- Unwrap the cream cheese, place it in the second large bowl and leave it on the counter for 1 hour.
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Ready when: A finger pressed into the block sinks in easily with no resistance.
Tip: If you're short on time, microwave it in a bowl for 10 seconds at a time until soft, not melted.
2
Shred the cheddar
- Using the coarse holes of a box grater, shred the 16 oz (454 g) block of extra-sharp cheddar into a large bowl.
- You should have about 4 packed cups.
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Ready when: Cheese is in even, fluffy shreds with no large chunks left.
Tip: Chill the block for 15 minutes first if it is soft and sticks to the grater.
3
Dry the pimentos
- Tip the pimentos into a fine-mesh sieve and press gently with the back of a spoon to drain.
- Spread them on a double layer of paper towels and pat the top dry.
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Ready when: Pimentos look matte, not glossy, and leave no puddle on the towel.
Tip: Excess brine is the main cause of a runny spread.
4
Mix the base
- Add the mayonnaise, cayenne, garlic powder, onion powder, Worcestershire and black pepper to the softened cream cheese.
- Stir and mash with a sturdy spatula for about 1 minute.
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Ready when: The mixture is completely smooth, evenly pale, and has no cream cheese lumps or streaks of spice.
Tip: Use Worcestershire labeled vegetarian if you need to avoid anchovies.
5
Fold in cheese
- Add the shredded cheddar and drained pimentos to the base.
- Fold with the spatula, scraping the bottom of the bowl, for about 1 minute.
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Ready when: Every shred of cheese is coated, and the red pimentos are evenly spread through a thick, scoopable spread.
Tip: Fold gently by hand. A mixer breaks the cheddar down into a pasty texture.
6
Taste and adjust
- Taste a small spoonful.
- Add a pinch of kosher salt if needed, and a pinch more cayenne if you want more heat.
- Stir to combine.
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Ready when: The spread tastes tangy and savory with a gentle warmth that builds after a second or two.
Tip: The heat grows as it chills, so go lightly with extra cayenne.
7
Chill to blend
- Transfer the spread (about 3½ cups) to a 4-cup (1 liter) airtight container and press plastic wrap against the surface, then close the lid.
- Refrigerate for at least 2 hours.
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Ready when: The spread is cold, firm, and holds a scoop shape.
Tip: Chilling longer, up to overnight, gives a mellower flavor.
8
Rest and serve
- Stir the chilled spread once and let it sit at room temperature for 10 minutes so it loosens.
- Serve with crackers, celery sticks, or toasted bread, or spread it on sandwiches.
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Ready when: The spread is easy to scoop and slightly glossy.

Good to know

Tips

Shred the cheese by hand from a block for the creamiest texture.
For a smoother spread, pulse half the cheddar in a food processor with the cream cheese base, then fold in the rest by hand.
Use a full-fat, brick-style cream cheese. Whipped or low-fat tubs make the spread loose.
For a vegetarian spread, use vegetarian Worcestershire and a cheddar labeled as made with vegetarian rennet.

Make ahead

"Make up to 4 days ahead and keep refrigerated. The flavor is best after 24 hours in the refrigerator."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Do not leave it at room temperature for more than 2 hours. Freezing is not recommended because the mayonnaise separates and the texture turns grainy. Serve straight from the fridge after a quick stir, or after a 10-minute rest; no reheating needed."

Substitutions

diced pimentos → jarred roasted red peppers. Drain, pat very dry and finely chop to about ½ cup (about 90 g).
extra-sharp cheddar cheese → half sharp cheddar and half Monterey Jack or pepper jack. Pepper jack adds more heat, so reduce the cayenne.
mayonnaise → plain full-fat Greek yogurt. Tangier and lighter. Use the same amount, and the spread will be slightly less rich.
Worcestershire sauce → vegetarian Worcestershire sauce, or a few dashes of hot sauce. Regular Worcestershire contains anchovies. Use the same 1 tsp (5 ml) of vegetarian Worcestershire, or about ½ tsp (2.5 ml) hot sauce.