Twisted Pimento Cheese
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy, creamy pimento cheese with swapped combo: sharp manchego instead of cheddar, plus a dash of smoked paprika. Cream cheese softened, mayo for slip, drained pimentos chopped fine, raw onion grated for bite, cracked black pepper, minced garlic. Mix, salt last. Rest a good long while, flavors settle like old friends. Grating cheese fresh matters. Resting the blend in fridge thickens texture, melds sharp and sweet. A scoop ready when aroma hits—garlic sharp but mellowing, paprika whisper spicy warmth. Versatile spread, dip, sandwich fill. Serves six with bold flavor and rich mouthfeel.
Prep:
22 min
Cook:
0 min
Total:
22 min
Servings:
6 servings
#southern cooking
#cheese spreads
#appetizers
#snacks
#make ahead
#cheese recipes
Cheese grated fresh. Sharp manchego swapped for the usual cheddar. Adds nuttier, sharper vibe. Cream cheese softened, mayo slick, pimentos drained till dry — no soggy mishaps. Onion gets grated raw, rougher, adding pungent crunch. Garlic minced, black pepper cracked fresh — all mixed slow. Salt? Sprinkle last. Flavors need rest, hours in cold quietude. Melding, thickening, subtle bloom of smoky paprika added last minute. Resting develops character. Spread texture chunky, creamy, with little grits of cheese teeth cling to. Learned from too wet batches, watery pimentos wreck the balance. Always rotate to room temp before eating, flavor blooms then. Make, chill, wait. Then maybe serve on crusty bread or vegetable sticks. Not always in a hurry.
Ingredients
- 8 ounces sharp manchego cheese, grated, replaced cheddar
- 4 ounces cream cheese, softened
- 3 tablespoons mayonnaise
- 1/3 cup pimentos, well-drained and chopped fine
- 1 tablespoon raw onion, grated on fine side
- 1/2 teaspoon black pepper, freshly cracked
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika, twist
- Salt, to taste
About the ingredients
Replacing cheddar with manchego swaps a sharper, nuttier cheese, not too soft, holds grating well—won’t mush during mixing or fridge rest. Cream cheese needs to be just softened; too warm and mixture separates, runs; too cold and hard to blend smoothly. Mayo adds moisture and tang, can replace with Greek yogurt for less fat and tangier bite but changes creamy texture. Pimentos always drained well, often watery; blot or spin dry before chopping. Onion grated raw has punch—small amount enough. Use fresh black pepper cracked at last minute, better aroma than pre-ground. Garlic minced fine to avoid harsh spots, infuse mild savory notes. Smoked paprika brings subtly smoky warmth, lacking in traditional versions, adds lift without heat. Salt always to taste; cheese already salty, so add gradually, taste repeatedly.
Method
Prep the cheese
- Grab a box grater, medium-fine side. Shred that manchego quick but steady. Watch texture — should be fluffy yet firm. Don’t overgrate or it’ll clump later.
Mix the base
- In a bowl, dump softened cream cheese, mayo. Stir till creamy but not soupy — gentle fold, no air bubbles ruining texture. Then pile in grated manchego, drained pimentos, grated onions.
Flavor it up
- Add minced garlic, cracked black pepper, and smoky paprika dust. Stir slow, let pieces show, mixing enough to unify but not mash perfectly smooth.
Salt final
- Sprinkle salt lightly, stir, taste. Too salty? Add tiny cream cheese bit or mayo. Under-salted? Don’t be shy, raise seasoning gradually. Big mistake is over-salting.
Rest and chill
- Cover bowl tight with plastic wrap. Fridge it for minimum 3 hours; overnight better. Texture thickens, sharpness tames, flavors sing together. Press surface gently — no wetness or separation means ready to serve.
Troubleshoot and tricks
- If too dry, fold in teaspoon more mayo or splash milk. Too loose? Extra grated cheese or a short fridge rest fixes it. If pimentos watery, drain well on paper towel before adding. Onion raw, grated fine for bite but not overpower.
Serving notes
- Scooped on buttermilk biscuits, celery sticks, crackers. Melted briefly on toasted bread — texture changes, sharp manchego pops differently than cheddar. Experiment, watch aroma develop.
Storage
- Keep refrigerated, air tight. Can firm up in fridge, soften slightly at room temp before serving. Never freeze; the texture breaks apart ugly.
Cooking tips
Grating cheese fresh ensures bright flavor and proper texture. Manoeuvre box grater steadily to avoid lumps sticking. Folding ingredients rather than aggressively beating keeps cheese chunky, prevents pasty texture. Incorporate pimentos and onions gently, maintain integrity. Salt only after mix prevents uneven penetration and avoids over-salting early on. Rest in refrigerator minimum 3 hours—necessary step. Texture will thicken, flavor melds, sharpness calms. Stir lightly after rest to redistribute. Watch for signs like surface dryness or slight crust—don’t disturb it. If spread too wet post-chill, add grated cheese or chill longer. If too stiff, add splash of mayo or milk, then stir. Serve at slightly cool room temp for best flavor release. Remember, fresh pimentos and onion deliver texture; avoid pre-chopped or canned onion powder—loses character. Experiment with melting on toast; manchego melts differently than cheddar, richer, nuttier aroma released. Timing flexibility around rest, but never skip or rush—the difference in flavor is palpable.
Chef's notes
- 💡 Freshly grate manchego on medium-fine side. Too fine means mush, too coarse clumps. Watch texture not dry but fluffy. Avoid overgrating - grater gets jamming if rushed. Use box grater steady, not shaking. Cheese moisture affects final texture, adjust rest time accordingly. Grated cheese smells sharp, nutty - good signal.
- 💡 When mixing base, softened cream cheese must be just tick soft. Too cold leads to lumps; too warm and mixture breaks, turns oily. Mayo adds liquidity, fold gently; no whipping or air bubbles breaking texture. Add grated cheese and pimentos in layers, fold to keep chunky bits not pureed mess. Onion grated raw adds sharp crunch; use fine side but not pulp. Mince garlic very fine; no harsh bites later.
- 💡 Salt last after folding all ingredients. Cheese and mayo already salty; add small amounts little by little. Taste between each addition. Too salty? Raise cream cheese or mayo a bit separately and blend for balance. You don’t want salt overpowering garlic or smoked paprika notes that emerge during rest. Always err on less salt at first.
- 💡 Rest the blend minimum three hours, preferably overnight in fridge. Cover tightly to avoid drying or picking up fridge odors. Resting thickens spread, calms sharpness, melds smoky paprika warmth. Surface may show slight crust or dryness; do not stir skin into spread. Thicker consistent texture means ready. If too wet after chill, fold in grated cheese, chill longer. Too stiff? Add tsp mayo or splash milk, stir lightly.
- 💡 Serving tip: Bring spread to slightly cool room temp before serving. Aroma opens up garlic mingling with smoky paprika warmth. Try scooping on crusty buttermilk biscuits, celery stalks, or crackers. Melting briefly on toast changes texture and smell; manchego pops nuttier aroma distinctly from cheddar. Adjust resting time for firmer or softer mouthfeel depending on serving style.
Common questions
How do I avoid clumping when grating manchego?
Use medium-fine grater side, steady hand. Don’t shred too fast or cheese will mash and stick. Cheese temperature matters - chilled but not hard best. Jamming grater? Stop, break chunks apart before continuing. Freshly grated smells sharp, texture fluffy - good sign.
Can I swap mayo for something else?
Yes, Greek yogurt works well for tang but changes creaminess and texture slightly. Sour cream too but heavier. Adjust amounts slowly, yogurt adds more liquid so rest time might need extending. Fat content low swap means less rich mouthfeel. Experiment with small batches.
What if spread is too watery after chilling?
Add grated cheese gradually to thicken, fold gently. Check pimentos well drained before mixing. Paper towel blot them or spin dry. Sometimes chilling extracts moisture from ingredients. You can increase fridge rest time too. If still watery, little more cheese or a short fridge rest often fixes it.
How should I store leftovers?
Airtight container only; fridge is best. Keep spread tightly covered to prevent drying or absorbing odors. Texture firms up in fridge; bring to cool room temp before serving for best flavor release. Avoid freezing - texture breaks, becomes crumbly or oily. If softened too much at room temp, pop back in fridge briefly.
