I know, there are already two cheddar pimento spread recipes on this site. But in my defense, I relish variety in every morsel I put in my mouth. So, even if the differences between Southern Pimento Cheese Spread, Cheese and Pimento Spread, and this recipe are not that great, I still live for the adventure of creating new flavor sensations that hopefully provide my own and other gourmand’s taste buds with yet another positive experience. (Long sentence. But I am reading Fallen into the Pit, written by Ellis Peters in 1951, whom I firmly believe should be posthumously awarded the title – “Queen of long sentences” and am therefore only emulating her style of writing.) But enough about sentence structure and back to this recipe.

Over the years I have been asked innumerable times why I never became a professional cook or chef. Or (God forbid) open my own restaurant or catering business. And the answer has remained the same over 6 decades. 1) I never wanted to work that hard. 2) I never wanted to be away from my family and friends as much as a professional career in food would have demanded. 3) I would have been making the same damn dishes night after night after night! Which would have been tantamount to reading the same 40 books over and over again. Yikes! I would have gone stark raving mad. And probably would have ended up using a meat clever on some poor unsuspecting diner who didn’t like my eggplant preparation! Believe me, I’m crazy enough as it is! So, the food industry would not have been a good choice for me.

So, for me the solution to staving off culinary boredom has always been to prepare all kinds of different edibles in almost every imaginable food category. Be it desserts, appetizers, GF dishes, main dishes, or any other type of sustenance you care to envision.

And since my retirement, I have had the time to pass my food recipe passion onto all of you. As well as inflicting you with my very personal feelings about the world. And the state of our country.

So, thanks for sticking around. I appreciate your diligence.

And as always, peace and love to you and yours.

1 (8 oz.) pkg. cream cheese, room temp.

½ c. mayonnaise

pinch kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ tsp. granulated onion  

hot sauce to taste (I use Frank’s RedHot sauce)

½ tsp. paprika, plus more to sprinkle on top

6 oz. diced pimentos, undrained

3 c. grated sharp cheddar cheese

Mix the cream cheese and mayo together in a mixing bowl. Stir in the salt, pepper, granulated garlic, granulated onion, a drop or two of hot sauce (you can add more later if desired), and paprika until well blended. Stir in the pimento and cheddar cheese just until combined. Taste and adjust seasoning.

Place in a pretty bowl, cover, and refrigerate until about a half hour before you plan to serve the spread with your favorite buttery crackers.

Before serving, give the spread a final stir and garnish it with a bit of paprika. (Stirring loosens the spread up a bit and makes it easier to spread.)  

Please note: If you like a smoother consistency, pulse some or all of the mixture, except the diced pimento, in your food processor. I like to blend about half of the mixture, then combine before adding the pimento. Just a personal preference.