Some people like their pimiento cheese mayonnaise-y, but I like just enough mayo to keep freshly grated, good-quality cheese clinging together for dear life. In this recipe, hints of fresh jalapeño, sweet onion, and garlic add zip, while cucumber slices and celery ribs make crisp, cool hosts for the spread. Use a vegetable peeler to remove strips of skin from the cucumber before slicing it into rounds to create a striking effect.
Ingredients
- 1/3 cup mayonnaise, plus more if needed
- One 4-ounce jar pimientos, drained
- ¼ cup finely chopped sweet onion
- 1 small jalapeño pepper, seeded and minced
- 1 garlic clove, minced
- 1/8 to ¼ teaspoon hot sauce (optional)
- 1/8 teaspoon ground white pepper (optional)
- 1 cup shredded extra-sharp white cheddar cheese
- 1 cup shredded medium yellow cheddar cheese
- ground sea salt
- celery leaves for garnish (optional)
How to Make It
- In a medium bowl, combine the mayonnaise, pimientos, onion, jalapeño, garlic, and hot sauce and white pepper (if using). Add both grated cheeses and gently stir the mixture until it reaches your desired consistency, adding more mayonnaise if necessary.
- Cover and refrigerate the pimiento cheese for about 2 hours to let the flavors meld. Adjust the mayonnaise consistency, season with sea salt if necessary, and garnish with celery leaves, if desired, before serving.