“NOT Ruth’s” Pimento Cheese Spread
- 15m Prep Time
- 0sCook Time
- 45m Ready In
A creamy, tangy pimento cheese spread made with extra-sharp cheddar, mayonnaise, and pimentos. Perfect for sandwiches, grilled cheese, or as a dip.
Ingredients
- 454 g extra-sharp cheddar cheese
- 414 ml mayonnaise
- 1 diced pimento peppers
- 237 ml chopped toasted pecans or walnuts chopped, toasted
- 4.93 ml freshly ground black pepper
- 1.23 ml cayenne
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 143 mg
- Iron: 4.18 mg
- Magnesium: 177 mg
- Phosphorus: 413 mg
- Potassium: 698 mg
- Zinc: 3.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g extra-sharp cheddar cheese
- 414 ml mayonnaise
- 1 diced pimento peppers
- 4.93 ml freshly ground black pepper
- 1.23 ml cayenne
- Kosher salt
Prepare
- 237 ml chopped toasted pecans or walnuts, chopped, toasted
Let's Cook
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Step 1.
Grate 1 pound extra-sharp cheddar cheese into a large bowl using a box grater or the grating disc of a food processor. Do not use pre-shredded cheese, as it will be dry and lack flavor.
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Step 2.
Add 1¾ cups mayonnaise (such as Duke's or Best Foods) and one 4-ounce jar of diced pimento peppers with their liquid to the grated cheese. Using a rubber spatula, mix until well incorporated. If the mixture seems too stiff, add a bit more mayonnaise to achieve a soft, moist consistency.
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Step 3.
If using, stir in 1 cup chopped toasted pecans or walnuts, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper. Mix until evenly distributed.
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Step 4.
Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve, at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with kosher salt if needed (depending on the saltiness of your cheese). Leftover spread can be stored in the refrigerator for up to 10 days.