Pimento Cheese, Paula Deen Style
Creamy, tangy, scoopable pimento cheese built on cream cheese as well as mayonnaise, so it holds together on a warm buffet table. Sharp cheddar and Monterey Jack grated from the block, drained pimentos and a garlic house seasoning.
Ingredients
Base Mix
- 8 oz cream cheese full fat, softened to room temperature
- 1 tsp house seasoning equal parts garlic powder, salt and black pepper
- 1/2 cup mayonnaise full fat, plus more if needed
- 1/4 tsp kosher salt or to taste, added at the end
- 1/4 tsp black pepper freshly ground, or to taste
Cheeses and Mix-ins
- 4 oz diced pimentos 1 jar, drained very well
- 2 tbsp sweet onion grated on a microplane, packed
- 1 cup Monterey Jack cheese about 4 oz, grated from a block
- 1 cup sharp cheddar cheese about 4 oz, grated from a block
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
- Box grater
- Microplane (for onion)
Instructions
Beat the Base
- Beat the cream cheese alone. Put the softened cream cheese in a large bowl and beat it with a hand mixer for about a minute, scraping the sides once, until it is smooth and fluffy with no lumps left. This has to happen before anything else goes in.
- Add the mayonnaise and seasoning. Beat in the mayonnaise and the house seasoning until the mixture is uniform and looks like a thick frosting. Add another spoonful of mayonnaise if it seems stiff.
Fold and Season
- Fold in the rest. Switch to a spatula and fold in the drained pimentos, the grated onion, the Monterey Jack and the sharp cheddar. Stop as soon as everything is evenly distributed, because beating at this stage shreds the cheese into paste.
- Taste and season. Add the kosher salt and black pepper a pinch at a time. The cheeses carry a lot of salt already, and the spread will taste saltier once it is cold, so go lightly.
Chill Before Serving
- Chill. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor. Take it out 20 minutes before serving with crackers, celery or soft white bread.
Notes
Make ahead: this is a day-before recipe. It keeps improving for 24 hours in the fridge, so make it the night before a party and take it out 20 minutes before serving so it softens enough to spread.
Storage: airtight in the refrigerator for up to a week, with plastic wrap pressed onto the surface so the top does not dry out. Do not freeze it, because mayonnaise splits on thawing and the texture never recovers. Leave the bowl out for no longer than 2 hours at a party.
Doneness: a spoonful should mound and hold its shape rather than slump. If it slides, chill it another hour or drain the pimentos harder next time.
Substitutions: a diced jalapeno or a quarter teaspoon of cayenne adds heat, a tablespoon of dill pickle brine adds tang, and half the mayonnaise can be swapped for full-fat Greek yogurt for a lighter spread. Colby or mild white cheddar stands in for the Monterey Jack.
Nutrition values are an estimate.
Nutrition
Calories: 260kcal | Carbohydrates: 3g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 80mg | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 0.3mg