Pimento Cheese
 This zesty, creamy pimento cheese is the homemade Southern classic you’ll want to put on everything. Ingredients 1 (8-oz) package cream cheese, at room temperature ½ cup mayonnaise, best quality such as Hellmann's or Duke's 1 teaspoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground cayenne pepper 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine) 1 (4-oz) jar diced pimentos, drained 1 (8-oz) package cream cheese, at room temperature ½ cup mayonnaise, best quality such as Hellmann's or Duke's 1 teaspoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground cayenne pepper 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine) 1 (4-oz) jar diced pimentos, drained Instructions Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.) Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving. Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.) Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving. Nutrition Information Powered by Per serving (18 servings) Serving size: 3 tablespoons Calories: 141 Fat: 13 g Saturated fat: 6 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 4 g Sodium: 164 mg Cholesterol: 28 mg Per serving (18 servings) Serving size: 3 tablespoons Calories: 141 Fat: 13 g Saturated fat: 6 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 4 g Sodium: 164 mg Cholesterol: 28 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.