Ingredients:
- oz Sharp Yellow Cheddar Cheese, freshly grated
- oz Sharp White Cheddar Cheese, freshly grated
- oz Cream Cheese, softened
- /2 cup Mayonnaise (Full Fat Recommended)
- Tbsp Sour Cream (or Crème Fraîche)
- /2 cup Pimento Peppers, drained and patted dry
- tsp Worcestershire Sauce
- /2 tsp Onion Powder
- /4 tsp Garlic Powder
- Pinch of Cayenne Pepper (Optional)
- /2 tsp Fine Sea Salt (or to taste)
- /4 tsp Freshly Ground Black Pepper (or to taste)
Instructions:
- Grate the Sharp Yellow and White Cheddar cheeses. Ensure they are cold for best grating results.
- In a large mixing bowl, briefly beat the softened cream cheese until it is smooth and lump-free.
- Mix in the mayonnaise, sour cream, Worcestershire sauce, onion powder, garlic powder, and cayenne pepper (if using) into the cream cheese until fully incorporated and creamy.
- Gently fold in the grated cheeses and the drained, patted-dry pimento peppers using a spatula. Avoid overmixing to maintain texture.
- Season the mixture with salt and black pepper. Taste a small spoonful and adjust seasonings as desired.
- Transfer the Pimento Cheese mixture to an airtight container. Refrigerate for a minimum of 1 hour to allow the flavours to meld.
- Serve cold with crackers, celery sticks, or use immediately in sandwiches.