Homemade Pimento Cheese Without Cream Cheese
Sharp cheddar and smoked gouda blended with mayonnaise, diced pimentos, and warm spices create a creamy, tangy spread. Shred the cheese fresh for best results, then pulse in a food processor until you reach your preferred consistency, from chunky to smooth.
Ingredients
Instructions
- 1
Shred the cheddar and gouda using the large holes of a box grater or food processor shredder attachment; do not use pre-shredded cheese.
- 2
Add shredded cheese, mayonnaise, drained pimentos, cayenne pepper, garlic powder, onion powder, and paprika to a food processor bowl.
- 3
Pulse several times to integrate ingredients, scraping down the sides as needed.
- 4
Switch to continuous blend and mix until creamy and desired consistency is reached.
- 5
Transfer to a bowl and serve immediately, or cover with plastic wrap and refrigerate.
Tips
Shredding cheese fresh prevents anti-caking agents in pre-shredded varieties from making the spread grainy or separating.
Pulse first, then blend continuously to control final texture; taste and adjust spices if preferred.
Good to Know
Cover and refrigerate up to 1 day.
Prepare through final blending, cover with plastic wrap, and refrigerate up to 1 day before serving.
Serve at room temperature or chilled as a spread with crackers, vegetables, or cured meats.
Common Mistakes
Use pre-shredded cheese to avoid separation and graininess from anti-caking agents.
Over-blend in food processor to avoid a paste-like texture; pulse first to control consistency.
Substitutions
Dairy-Free Swaps
General Alternatives
similar sweetness and texture