Ingredients:

  • oz (225g) Sharp Cheddar Cheese (block form, grated)
  • oz (115g) Monterey Jack or Gruyère Cheese (grated)
  • oz (115g) Full-fat Cream Cheese (softened)
  • /2 cup (120ml) High-Quality Mayonnaise (Duke's or Hellmann’s recommended)
  • Tbsp (15ml) Worcestershire Sauce
  • tsp (5ml) Dijon Mustard
  • tsp (5ml) Smoked Paprika
  • /4 tsp Cayenne Pepper
  • Pinch of freshly ground Black Pepper
  • Kosher Salt, to taste
  • oz (115g) Jarred Pimentos (drained very well and finely chopped)
  • Tbsp (30ml) Finely Minced Red Onion

Instructions:

  1. Grate the cold cheddar and Monterey Jack/Gruyère cheeses using the large holes of a box grater. Set aside.
  2. Thoroughly drain the jarred pimentos and gently pat them dry with paper towels. Finely chop and set aside along with the minced red onion.
  3. In the large mixing bowl, vigorously whisk together the softened cream cheese, mayonnaise, Worcestershire sauce, Dijon mustard, paprika, cayenne pepper, and black pepper until completely smooth and homogenous.
  4. Add the grated cheeses to the wet mixture. Using a rubber spatula, gently fold the cheese into the binder until just combined. Do not overmix.
  5. Fold in the chopped pimentos and minced red onion until evenly distributed throughout the Pimento Cheese.
  6. Taste the mixture and add salt as necessary. Transfer the finished Pimento Cheese to an airtight container.
  7. Refrigerate for a minimum of 1 hour, but preferably 4 hours, to allow the flavours to fully meld before serving.