Pimento Cheese

Ingredients

• 1 lb extra-sharp cheddar cheese, in a block
• 4 oz cream cheese, softened
• 2/3 cup mayonnaise
• 1 jar (7 oz) diced pimentos, drained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon pickled jalapeno brine
• Kosher salt to taste

Before you cook

• Let the cream cheese sit on the counter for 30 minutes until fully soft.
• Shred the block of cheddar on the large holes of a box grater.
• Drain the pimentos in a sieve and press out the extra liquid with a spoon.
• Chill a serving bowl if you plan to put it straight on the table.

Steps

1. Beat the softened cream cheese and mayonnaise together in a large bowl until smooth.
2. Stir in the Worcestershire sauce, onion powder, garlic powder, black pepper, cayenne, and jalapeno brine.
3. Add the drained pimentos and fold them through the base.
4. Add the shredded cheddar in three additions, folding rather than stirring hard.
5. Stop mixing while you can still see distinct shreds of cheese.
6. Taste the mixture and add salt only if it needs it, since the cheddar is already salty.
7. Press plastic wrap directly onto the surface.
8. Refrigerate the pimento cheese for at least 2 hours so the flavors marry.
9. Stir once before serving and let it sit out 15 minutes to soften.
10. Serve with saltines, celery sticks, or spread thick between slices of white bread.