Can I use pre-shredded cheddar cheese?

No. Pre-shredded cheese has anti-caking agents — usually cellulose or potato starch — that prevent it from blending smoothly into a dip. The result is a grainy, clumpy texture that doesn't fix itself. Hand-shred with a box grater on the large holes. It takes two minutes and makes a real difference.

How long does jalapeño pimento cheese last in the fridge?

3 days, covered. After that the texture starts to break down and the jalapeños lose their bite. Make it fresh for best results, or make it the night before and serve within a day.

What's the best way to serve pimento cheese?

Room temperature, always. Cold pimento cheese is too stiff to scoop cleanly. Pull it out of the fridge 20 to 30 minutes before serving. Crackers, pork rinds, celery, bell pepper strips, or toasted bread all work. Pork rinds are the move if you want to keep it low carb.

How do I make it less spicy?

Use less pickled jalapeño: start with 2 tablespoons instead of 1/4 cup and taste as you go. You can also rinse the jalapeños before chopping to reduce some of the brine heat. Swapping smoked paprika for regular paprika removes a small layer of intensity, too.

Jalapeño Pimento Cheese Recipe (5 Minutes)

Name: Jalapeno Pimento Cheese
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 8 ounces cream cheese, room temperature; ½ cup mayonnaise, Duke’s preferred; ½ teaspoon smoked paprika; ½ teaspoon ground mustard; ½ teaspoon kosher salt; ¼ teaspoon white sugar; ¼ teaspoon freshly ground black pepper; 1 pound sharp cheddar cheese, grated on large holes; 4 ounces jarred pimentos, drained; ¼ cup chopped Smoked pickled jalapenos

Ingredients

Scale

8 ounces cream cheese, room temperature
½ cup mayonnaise, Duke’s preferred
½ teaspoon smoked paprika
½ teaspoon ground mustard
½ teaspoon kosher salt
¼ teaspoon white sugar
¼ teaspoon freshly ground black pepper
1 pound sharp cheddar cheese, grated on large holes
4 ounces jarred pimentos, drained
¼ cup chopped Smoked pickled jalapenos

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Instructions

Put the room temp cream cheese in a medium bowl and beat it with a wooden spoon until softened.
Add the mayo and mix well into the cream cheese. Add in the paprika, mustard, salt, sugar, and pepper and stir to blend.
Stir in the shredded cheddar until fully incorporated. Gently fold in the pimentos and pickled jalapenos. If using a stand mixer, do this last step on the lowest speed.
Cover the bowl and refrigerate until ready to serve. The jalapeno pimento cheese spread will stay fresh for about 3 days, properly covered in the fridge.

Notes

Storage: Keeps for 3 days covered in the fridge. Bring to room temperature before serving.

Make ahead: Better the next day. Make it the night before and the flavors develop overnight.

Cheese: Hand-shred only. Pre-shredded won’t blend properly.

Author: Brad Prose
Prep Time: 5 minutes
Category: Side Dish
Method: No Cook
Cuisine: American, American South, American Southwest
Diet: Gluten-Free

Nutrition

Serving Size:
Calories: 285
Sugar: 1.4 g
Sodium: 417.5 mg
Fat: 26 g
Carbohydrates: 3.1 g
Protein: 10.1 g
Cholesterol: 60.4 mg