Step by step

Method

4 steps

1. 1

   Grate 8 oz sharp cheddar (about 2 cups) — freshly grated melts into the mix better than bagged. Drain a 4 oz jar of diced pimentos or roasted red peppers well and pat dry. Stir together cheddar, pimentos, ⅓–½ cup mayonnaise, ¼ teaspoon garlic powder, ¼ teaspoon onion powder or a pinch of grated onion, black pepper, optional pinch of cayenne or dash of hot sauce, and a tiny splash of pickle juice or vinegar if it needs brightness.

2. 2

   Taste and adjust — it should be creamy, tangy, and boldly cheesy, not dry or mayo-forward. Chill 15–30 minutes if you have time so it firms for spreading.

3. 3

   Spread thick on soft white bread, sandwich bread, or toast. Optional: add a tomato slice, crisp bacon, or grill the sandwich in butter like a grilled cheese until the bread is golden and the cheese softens, 2–3 minutes per side.

4. 4

   Serve as a sandwich, with crackers, or stuffed in celery. You want creamy, tangy pimento cheese that spreads thick — not a dry cheese pile or a mayo soup.