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Pimento Cheese

The Southern icebox staple: sharp cheddar grated by hand and bound with cream cheese and mayonnaise, shot through with sweet jarred pimentos, a whisper of grated onion and a little cayenne heat. Best made an hour ahead so it firms up and the flavours settle, then spread thickly on crackers or soft white bread.

SnacksUnder 20g carbsUnder 30 min
15 minEasy500 kcalper serving
Pimento Cheese

Instructions

  1. Take 90 g of extra-sharp cheddar straight from the fridge, while it is still firm, and grate it coarsely on the large holes of a box grater into a mixing bowl. Grating a block yourself matters: pre-shredded cheese is dusted with starch and will make the spread chalky.
  2. Drain 40 g of jarred pimentos in a small sieve, press them gently with the back of a spoon, then blot on kitchen paper and chop finely. Grate 1 tsp of onion on the fine side of the grater, saving the juice that collects with it.
  3. In a second bowl, beat 30 g of softened cream cheese with a fork or small spatula until it is completely lump-free, then work in 1.5 tbsp of mayonnaise a little at a time until you have a smooth, glossy dressing.

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Per serving

500kcal
24gprotein
9gcarbs
41gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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