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Pimento Cheese

Servings: 8 to 10

This is the party cheese, y’all. You’ve gotta have some if you’re throwing one. And if you do have some, anyone who comes over will think you’re having a party. There’s nothing easier than pimento cheese, but I like to make mine in a mixer. It smashes the cheese into the creamy base, softening it into the spread while leaving something to chew on. Serve this with crackers as an appetizer, or slather on
bread to make a sandwich.


  • 2 cloves garlic, minced or grated
  • 1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)
  • 4 oz. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tsp. cayenne
  • 1/2 tsp. kosher salt
  • 8 oz. sharp Cheddar, grated (2 cups)
  • 8 oz. Monterey Jack, grated (2 cups)

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 60
  • Sodium (mg): 450
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 12


  • Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the Cheddar and Monterey Jack, and beat on low speed until the cheese is evenly distributed.
  • Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.
  • Store in an airtight container in the refrigerator for up to 1 week.


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