Tex-Mex Pimento Cheese

Serve this spread with the usual crackers, spread on a sandwich in place of a slice of regular cheddar. I promise it will not disappoint.

Makes 2 Cups (recipe easily doubled for a party)

1 cup jalapeño jack, shredded
1 cup sharp cheddar, shredded
1-2 ounces chopped pimentos
5-7 chopped pickled jalapeños
1/4 cup mayonnaise (Duke’s is my favorite)
1/8 sour cream
Juice of 1/2 lemon or lime
1/8  teaspoon granulated garlic
1/8  teaspoon granulated onion
1/8  teaspoon cumin
1/8  teaspoon chili powder
Pinch of cayenne
Pinch of sugar

Directions

Combine all ingredients in a standing mixer bowl. Mix thoroughly with the paddle attachment until creamy and the pimentos are well distributed. Season to taste with salt and freshly ground black pepper. Refrigerate at least 3 hours before serving.

Pimento cheese will keep in an airtight container in the refrigerator for about a week.

Pro Tip: While you can certainly use pre-shredded cheese (and I have in a pinch) your spread will be creamier and the shreds less separated if you grate your cheese with a box grater.