(cooking time: 15 min + chilling; yields 2 ½ cups)

  • Garlic – 2 to 3 large cloves
  • Diced pimientos – 1 2-oz jar
  • Sharp Cheddar – 3 cups, grated
  • Mayonnaise – 1/3 to ½ cup
  • Fresh ground black pepper – to taste

For serving:

  • Sliced baguette, toasted
  • Crackers


  • Mince garlic with a press over a large bowl.
  • Add pimiento dice with the liquids, stir well.
  • Add shredded Cheddar and 1/3 cup mayo. Season with black pepper.
  • Stir until well combined, adjust the amount of mayo if the spread seems to be too dry.
  • Serve with toasted baguette slices or crackers.

Note: you can cook the spread up to 1 day ahead and keep it in the fridge. Remove from fridge and let sit till warmed to room temperature before serving.

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