Whipped Pimento Cheese with a Little Kick
Pimento cheese is the welcome wagon of Southern snacks — it shows up for company, for game day, and for those afternoons when a cracker and something cold to drink are all the plan anybody needs. This version gets whipped until it's light and spreadable, with just enough cayenne and hot sauce humming in the background to let you know it's there. Pile it on celery, tuck it into a sandwich, or stand at the counter with a spoon — no judgment here.
What You Need
Serves 4-6 as an appetizer (makes about 2 1/2 cups)
• 8 ounces extra-sharp cheddar cheese, freshly grated (about 2 1/2 cups, loosely packed)
• 4 ounces cream cheese, softened to room temperature
• 1/4 cup mayonnaise, plus more as needed
• 1 jar (4 ounces) diced pimentos, drained well
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika, plus a pinch for garnish
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce, plus more to taste
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced (optional, for garnish)
• Crackers, celery sticks, and bell pepper strips, for serving
Directions
1. Set the cream cheese out about 30 minutes ahead so it softens. Grate the cheddar on the large holes of a box grater — freshly grated cheese blends smoother than the bagged kind.
2. In a large mixing bowl, beat the cream cheese and mayonnaise with a hand mixer on medium speed for 1 to 2 minutes, until smooth and fluffy.
3. Add the garlic powder, onion powder, smoked paprika, cayenne, Worcestershire sauce, hot sauce, salt, and black pepper. Beat for about 30 seconds to combine.
4. Add the grated cheddar and drained pimentos. Beat on low just until everything is evenly mixed and the cheese looks light and whipped, about 45 seconds to 1 minute. Do not overbeat — a little texture is a good thing.
5. Taste and adjust: add another pinch of cayenne or hot sauce for more kick, or a spoonful of mayonnaise if you want it softer.
6. Cover and refrigerate for at least 1 hour so the flavors can settle in together.
7. Spoon into a serving bowl, finish with a pinch of smoked paprika and the sliced green onions if using, and serve with crackers and vegetables.
Notes
• This keeps well in an airtight container in the refrigerator for up to 5 days. Let it sit out 15 to 20 minutes before serving so it spreads easily.
• For a smoother, dippable version, beat in an extra tablespoon or two of mayonnaise.
Tips
• Drain those pimentos well. Extra liquid is the most common reason pimento cheese turns loose and watery. Pat them gently with a paper towel if they look very wet.
• Skip the pre-shredded cheese if you can. Its anti-caking coating keeps the spread from coming together as creamy.
• Like it chunky instead of whipped? Swap the mixer for a sturdy spoon in step 4 and stir just until combined.