Pimento cheese is always great as an appetizer for a large party with a variety of crackers. It can also be used to make fancy tea sandwiches. My favorite, besides eating it freshly made straight from the food processer bowl, is using it as the cheese for a grilled cheese sandwich! Crazy indulgent but oh so good. This recipe makes a lot, so plan on sharing it, or make a half recipe.
Pimento Cheese
2 small garlic cloves, finely minced
1 large roasted red bell pepper, from a jar, chopped (about 1/2 cup)
4 ounces cream cheese, room temperature
1/2 cup mayonnaise, Duke’s or Hellman’s
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon Calabrian chiles in oil, or to taste preference
8 ounces sharp Cheddar cheese, grated (about 2 cups)
8 ounces Monterey Jack cheese, grated (about 2 cups)
Combine the garlic, roasted pepper, cream cheese, paprika, salt, and chilies in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until well mixed, scaping the bowl occasionally. Add the grated cheeses, mixing on low speed until the cheese is evenly distributed.
Transfer to a serving bowl, covering with plastic wrap and refrigerated for 30 minutes or longer to allow the flavors to come together. Serve with an assortment of crackers and/or flatbread. Leftover pimento cheese can be stored in an air-tight container for about 1 week.
