Spicy Pimento Cheese - Dish with Drew

 Spicy Pimento Cheese

I will be the first to admit it, I am a bit of a pimento cheese snob. If I am going to make it, it has to be bold, creamy, and actually crave worthy, not bland or overly sweet. This spicy pimento cheese checks all of those boxes and then some. It is rich, sharp, a little spicy, and perfect for game day, parties, or honestly just eating straight from the fridge.

The key here is freshly grated cheese. Pre shredded cheese has additives that mess with the texture, and pimento cheese should always be smooth and creamy, never grainy. Sharp cheddar brings that classic bite, pepper jack adds heat, and pickled jalapeños give you little pops of spice that keep things interesting. The pimentos balance everything out with a touch of sweetness so the heat never overwhelms.

Mixing the cream cheese, mayonnaise, peppers, and seasonings first creates a smooth base that coats every shred of cheese evenly. That extra step makes all the difference. After a short rest in the fridge, the flavors meld and the texture firms up perfectly.

Serve it cold with crostini, crackers, or veggies and watch it disappear, enjoyyy! ❤️

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🧾 Ingredients 🧾

1/4 cup chopped pickled jalapeños
2 four-ounce cans of pimento peppers, drained and chopped
8 ounces cream cheese, room temperature
16 ounces sharp cheddar cheese, freshly grated
8 ounces pepper jack cheese, freshly grated
1 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper

👨‍🍳 Instructions 👨‍🍳

1) Drain the pickled jalapeños and chop finely. Drain the pimento peppers and chop finely. Set both aside. Grate the sharp cheddar and pepper jack cheeses and set aside separately.

2) In a large mixing bowl, add the room temperature cream cheese, mayonnaise, pickled jalapenos, pimento peppers, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir or whisk to combine until a smooth sauce is formed.

3) Add the grated sharp cheddar and pepper jack cheeses to the bowl. Gently fold the cheeses into the mixture until all of the cheese is evenly coated and no dry pockets remain.

4) Transfer the pimento cheese to a serving dish or airtight storage container. Cover and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and helps the pimento cheese firm up to a spreadable texture.

5) Serve cold with crackers, chips, crostini, or fresh vegetables. I recommend adding a spoon or two to the serving dish so guests can portion off pimento cheese on to their plate. 

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