There are many variations on this iconic Southern spread, which at its most basic is made with Cheddar cheese, mayonnaise (preferably Duke’s) and diced pimento peppers. This recipe includes some cream cheese for a creamier texture and a little onion powder and cayenne for flavoring but otherwise keeps things simple. It’s addictive when eaten with crackers or crunchy raw vegetables and as a filling for sandwiches. Try to use freshly grated cheese, as the pre-shredded kind can be too dry and won’t have the right texture.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 2 cups |
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/3 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper, plus more to taste
- Kosher salt and freshly ground black pepper
- 8 ounces sharp or extra-sharp Cheddar cheese, grated
- 1 4-ounce jar diced pimentos, drained
- Crackers and/or crudités, for serving
Instructions
- Combine the cream cheese, mayonnaise, onion powder, cayenne, a pinch of salt and a few grinds of black pepper in a medium bowl. Stir well to combine.
- Mix in the Cheddar and pimentos until well combined; season with more salt and black pepper, if needed. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 256 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 46 mg |
| Sodium | 317 mg |