There are countless views on pimiento cheese perfection. It can be a smooth and spreadable version sandwiched between two slices of white bread. It can be chunky, spiked with hot sauce and cayenne pepper, and stuffed into celery sticks. It can be made with extra mayonnaise for a creamy cracker topper. The list goes on and on. We found that, apart from the fundamental ingredients (cheese, pimientos, and mayo), the best pimiento cheese is the one you grew up eating. However you enjoy it, two things are essential: First, hand shred the cheese—some finely, some coarsely—for the best texture (a food processor will get the job done, but don’t cheat with the pre-grated stuff). Second, pick jarred pimientos that are diced, not sliced. This classic recipe works as a dip, spread, or all by itself. 1 (4-oz.) jar diced pimiento, drained1 1/2 cups mayonnaise1 teaspoon Worcestershire sauce1 teaspoon finely grated yellow onion1/4 teaspoon cayenne pepper1 (8-oz.) block extra-sharp yellow Cheddar cheese, finely shredded1 (8-oz.) block sharp yellow Cheddar cheese, shredded Step 1 Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl. Step 2 Stir cheeses into pimiento mixture until well combined. Store covered in the refrigerator up to 1 week.
