Pimento Cheese

Pimento Cheese

Pimento Cheese


2 garlic cloves, grated on a Microplane

1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)

4 ounces cream cheese, softened

1/2 C. mayonnaise

1 tsp. cayenne pepper

1/2 tsp. kosher salt

8 ounces sharp cheddar cheese, grated (2 cups)

8 ounces Monterey Jack cheese, grated (2 cups)


Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.

Comments are closed.