Pimiento Cheese Spread

This easy recipe creates a classic pimiento cheese spread by pureeing drained canned pimientos and beating them together with finely grated sharp cheddar and mayonnaise. It is traditionally served spread on white sandwich bread with the crusts trimmed, cut into triangles.

Print Recipe

Cook Time 10

Total Time 10

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1412.5 kcal

Equipment

1 Blender or Food Processor
1 Electric Mixer Stand or hand mixer
1 Mixing Bowl For combining ingredients
1 Grater For cheese, unless pre-grated
1 Knife For trimming crusts and cutting sandwiches

Ingredients

Main

Two 7-ounce jars canned sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar finely grated
1 cup mayonnaise
White sandwich bread

Instructions

Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

Notes

For the best texture and flavor, use blocks of sharp cheddar and grate them yourself rather than using pre-shredded cheese, which often contains anti-caking agents. Ensure the pimientos are thoroughly drained to prevent a watery spread. Quality mayonnaise makes a significant difference in the final taste and consistency. Serve the spread at room temperature as suggested for optimal spreadability and flavor perception. Consider adding a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.