Ingredients:

  • 2 cups (225g) extra-sharp white Cheddar cheese, block, freshly grated
  • 1 cup (115g) sharp yellow Cheddar cheese, block, freshly grated
  • 4 ounces (113g) diced pimento peppers, drained very well
  • ½ cup (120g) light mayonnaise
  • 2 tablespoons (30g) light cream cheese, softened
  • 1 teaspoon (5g) finely grated onion
  • ½ teaspoon (2g) garlic powder

Instructions:

  1. First things first, we need to get that cheese ready. Grate both the 225g extra sharp white Cheddar and 115g sharp yellow Cheddar from the block. Note: Freshly grated cheese is key for a truly velvety spread, avoiding the anti caking agents found in pre shredded bags. We're aiming for a lovely pile of cheese, fine enough to blend but still distinct. This is a precision checkpoint: your total grated cheese should be around 340g (2 cups white, 1 cup yellow) for the right ratio. Ensure the pimento peppers are very well drained.
  2. In a large mixing bowl, combine the freshly grated cheddar cheeses, drained diced pimento peppers, light mayonnaise, softened light cream cheese (if using for extra velvety texture), finely grated onion, and garlic powder.
  3. Mix all ingredients thoroughly until they are well combined and the spread achieves a creamy, consistent texture.
  4. For optimal flavor development and texture, cover the bowl and chill the pimento cheese in the refrigerator for at least 30 minutes before serving.