Pickled “Pimento” Cheese
San Antonio chef Steve McHugh shares his "Cured" take on the Southern classic, which swaps peppers for pickles. Adapted from Cured by Steve McHugh & Paula Forbes, copyright © 2024.
Equipment
- Stand Mixer
Ingredients
- 1 8-ounce package cream cheese, softened
- ½ cup mayonnaise
- 1 cup finely diced pickles, with 2 tablespoons pickle brine reserved
- 1 pound sharp yellow cheddar, grated (McHugh recommends forgoing preshredded cheese, as it often contains cellulose, which will prevent the dip from coming together)
- 1 teaspoon ground white pepper
- 1 teaspoon hot sauce
- ⅛ teaspoon cayenne
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- Crackers, for serving
Directions
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the mayonnaise and reserved pickle brine and continue beating until smooth. Reduce the speed to low and add the shredded cheese, mixing until well incorporated.
- Remove the bowl from the mixer and use a rubber spatula to fold in the pickles, white pepper, hot sauce, cayenne, sugar, and garlic.
- Refrigerate the pimento cheese for at least 30 minutes before serving. This can be made ahead and refrigerated for up to 4 days.
Notes
You can also use a hand mixer for the cream cheese, mayonnaise, and pickle brine. Switch to a heavy rubber spatula to fold in the shredded cheese.