Sprig Originals's kitchen / Whipped Pimento Cheese with Cayenne
Whipped Pimento Cheese with Cayenne
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The food processor turns a block of sharp cheddar and a tub of cream cheese into the creamiest pimento cheese you've ever spread on a cracker — no cooking, no standing at a box grater. Blending the base smooth first, then pulsing in the cheddar and sweet pimentos, gives you a dip that's whipped and fluffy but still has real shreds of cheese in every bite. Make it in fifteen minutes and it only gets better in the fridge.
Ingredients
- 8 oz block sharp cheddar cheese, cut into 1-inch cubes
- 4 oz cream cheese, softened
- 1/3 cup mayonnaise
- 4 oz jarred diced pimentos, well drained
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp coarsely ground black pepper
Instructions
- Fit the food processor with the shredding disc and run the cubed cheddar through it, or use the metal blade and pulse the cubes 12 to 15 times in short bursts until they break into rough shreds. Tip all the cheddar out into a bowl and set aside.
- Fit the metal blade back in the (unwashed) processor bowl. Add the softened cream cheese, mayonnaise, Worcestershire, garlic powder, cayenne, and black pepper. Run continuously for 30 to 45 seconds, scraping down the sides once, until the base is completely smooth and fluffy with no lumps of cream cheese.
- Add the shredded cheddar and the drained pimentos. Pulse 8 to 10 times, 1 second each, just until everything is combined — stop while you can still see distinct shreds of cheese and flecks of red pepper. Do not let it run smooth or the texture turns pasty.
- Scrape into a bowl or jar, cover, and chill at least 30 minutes so the flavors settle and the spread firms up. Serve with saltines, celery sticks, or piled onto a pulled pork sandwich.
Chef's tips
- Buy cheddar in a block. Pre-shredded cheese is coated in starch and will make the spread chalky instead of creamy.
- Drain the pimentos hard — press them in a fine sieve or blot with paper towels. Wet peppers make the dip loose.
- For a spicier version, swap 2 tablespoons of the mayonnaise for pickled jalapeño brine and pulse in a tablespoon of chopped jalapeño at the end.
- Keeps covered in the fridge for 5 days; let it sit out 15 minutes before serving so it spreads easily.
Nutrition (per serving, estimated)
285calories
8gprotein
2gcarbs
27gfat
Estimates only — values vary with brands and portions.
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