“Not Ruth’s” Pimento Cheese Spread

Let's Cook

1. Step 1.

   Grate 1 pound extra-sharp cheddar cheese into a large bowl using a box grater or the grating disc of a food processor. Do not use pre-shredded cheese, as it will be dry and lack flavor.

2. Step 2.

   Add 1¾ cups mayonnaise (such as Duke's or Best Foods) and one 4-ounce jar of diced pimento peppers with their liquid to the grated cheese. Using a rubber spatula, mix until well incorporated. If the mixture seems too stiff, add a bit more mayonnaise to achieve a soft, moist consistency.

3. Step 3.

   If using, stir in 1 cup chopped toasted pecans or walnuts, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper. Mix until evenly distributed.

4. Step 4.

   Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve, at least 30 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with kosher salt if needed (depending on the saltiness of your cheese). Leftover spread can be stored in the refrigerator for up to 10 days.