5-Minute Food Processor Pimento Cheese

By Sprig Originals ✓ · cooked up in Sprig

The Southern icebox staple, made entirely in the food processor with no cooking at all. The machine shreds a block of sharp cheddar into craggy crumbs, then whips it with cream cheese and mayo into a spread that's creamy but still has texture, with jarred pimentos pulsed in at the end so you get red flecks instead of pink paste. Chill it 30 minutes and it's ready for crackers, celery, or the best grilled-cheese sandwich of the week.

Ingredients

• 8 oz block sharp cheddar cheese, cold, cut into 1-inch cubes
• 4 oz cream cheese, softened and cut into chunks
• 1/3 cup mayonnaise
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp coarsely ground black pepper
• 1 4-oz jar diced pimentos, drained (juice reserved)

Instructions

1. Fit a food processor with the metal blade. Add the cubed cold cheddar and pulse in 1-second bursts, about 15 to 20 pulses, until the cheese looks like coarse crumbs the size of rice grains. Don't run it continuously or the cheese will pack into a ball.
2. Add the cream cheese, mayonnaise, Worcestershire, garlic powder, cayenne, and black pepper. Process for 30 to 45 seconds, stopping once to scrape down the sides, until the mixture is creamy and holds together but you can still see specks of cheddar.
3. Scatter the drained pimentos over the top and pulse just 3 to 4 times, until they are distributed in visible red flecks. If the spread seems stiffer than you like, pulse in 1 to 2 teaspoons of the reserved pimento juice.
4. Scrape into a bowl or jar, cover, and chill at least 30 minutes so it firms up and the cayenne blooms. Serve cool with saltines, celery sticks, or sliced bread.

Chef's tips

Nutrition (per serving, estimated)

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