This creamy pimento cheese spread is a kicked-up version of a Southern classic. The blend of of sharp cheddar and Colby-jack cheeses pairs perfectly with garlic and pimento to create a seriously delicious dip. It’s delicious spread on top of crackers, fresh veggies and even turkey burgers.
I think you can tell a lot about a person from what they decide to eat when they’re alone.
Cooking is a huge passion of mine, but I relish the rare night when James is out of town or working late and I can eat whatever I feel like eating. It’s usually an odd combination of foods that are easy to throw together quickly, often enjoyed with a glass of wine and some trashy TV.
The variety usually varies, but I almost always find myself reaching for fruit and cheese. It’s a classic combination that requires little-to-no prep time and never gets old. You can almost always find some Brie or goat cheese in our fridge for nights when turning on the oven seems like too much.
But this week I wanted something different. I recently had some amazing, homemade pimento cheese while visiting a friend and decided to put my own spin on this Southern classic. This version features fresh garlic and a pinch of cayenne to give the spread a little kick.
I’ll be enjoying a little bit of this pimento cheese for dinner while James is out of town for the next few days. While I always miss him when he’s gone, I’m glad I have this spread all to myself.
Now I want to know: what do you eat when you’re alone?
Pimento Cheese Spread
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup Colby-jack cheese, freshly shredded
- 8 oz. Neufchâtel or light cream cheese, softened
- 1/2 cup olive oil mayonnaise
- 1/2 cup pimentos, drained and minced
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne
- Dash of Worcestershire sauce
- Combine cheeses and mayonnaise in a large bowl and beat together using an electric mixer on medium speed.
- Once cheeses are combined, add remaining ingredients and beat on medium speed until well combined.
- Refrigerate for at least two hours before serving.