Ingredients:

  • 8 oz Sharp Cheddar Cheese (freshly grated)
  • 4 oz Monterey Jack or Colby Cheese (freshly grated)
  • 4 oz Full Fat Cream Cheese (softened)
  • 1 (4 oz jar) Jarred Pimentos (drained and patted dry)
  • 1 Tablespoon Very finely minced Red Onion or Shallot
  • 1 ½ Teaspoons Apple Cider Vinegar
  • 1 Teaspoon Worcestershire Sauce
  • ½ Teaspoon Smoked Paprika
  • Pinch of Cayenne Pepper (or to taste)
  • Fine Sea Salt (to taste)
  • ¼ Teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the pimentos: Open the jar, drain them thoroughly through a fine-mesh sieve, and pat them very dry with paper towels. Roughly chop the dried pimentos.
  2. Grate the cheeses (Cheddar and Monterey Jack) directly into a large mixing bowl. Ensure the cheese blocks are cold before grating.
  3. Ensure the cream cheese is softened to room temperature for easy mixing.
  4. Add the softened cream cheese, apple cider vinegar, Worcestershire sauce, smoked paprika, cayenne pepper, salt, and black pepper to the grated cheese in the bowl.
  5. Mix vigorously with a sturdy spatula until the cream cheese is fully incorporated and the mixture is homogenous. Stop mixing once combined to prevent overheating the cheese.
  6. Gently fold in the minced red onion/shallot and the prepared, dried pimentos until they are evenly distributed throughout the mixture.
  7. Taste the Pimento Cheese spread and adjust seasonings, adding more salt or vinegar as needed for desired tanginess.
  8. Transfer the mixture to an airtight container and refrigerate for a minimum of 1 hour to allow the flavors to meld and the spread to firm up to the ideal consistency.