In honor of “National Cheese Lovers Day” today, I’m sharing one of my all-time favorite cheese-loaded appetizers; pimento cheese spread. But not just any boring old pimento cheese spread; Sweet Gherkin Pimento Cheese Spread. It’s a little bit sweet, a little bit spicy, and a whole lotta yummy. It’s basically heaven on a crispy cracker, crunchy pretzel, slathered-up sandwich, or whatever the hell it is you feel like using to get its yummilicious cheesy goodness into your mouth. Heck, use a spoon if you want. Who am I to judge?

And, if you’re looking for even more cheesy goodness, make sure to check out some of our past cheesilicious recipes. These Spicy Latin Baked Cheese Crisps with Pepitas, Olive & Feta Cheese Ham Biscuits, or Spinach and Four-Cheese Stuffed Shells are a great start. Then, you can move on to this Jalapeño & Cotija Cheese Potato Stack Pie, Toasted Goat Cheese & Pecan Salad, or Pimento Cheese & Dill Pickle Potato Salad. And for dessert, there’s always this Honey Almond, Apricot, and Cream Cheese Filled Breakfast Cake.

Ingredients:

• 2 (8-oz.) Blocks Mild Cheddar Cheese
• 1 (4-oz.) Jar Diced Pimentos, Rinsed & Drained
• 1 Cup Mayonnaise
• 1/4 Cup Sweet Gherkins, Chopped
• 1 Tablespoon Sweet Gherkin Juice
• 2 Teaspoons Hot Sauce
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

1. Shred the cheddar cheese using a food processor with a shredder attachment.
2. Remove half of the cheese and place it inside of a mixing bowl; set aside.
3. Add the remaining ingredients to the food processor and pulse for 30 seconds. Wipe down the sides of the food processor and pulse again for 15 seconds.
4. Add the processed cheese mixture to the shredded cheese in the mixing bowl. Stir well to combine.
5. Store in an airtight container in the refrigerator for at least 4 hours before serving.
6. Serve with crackers, pretzels, or any type of bread you prefer.

Suggestions:

• Always shred your own cheese when making pimento cheese spread. The pre-shredded cheese you buy at the market contains anti-clumping agents. As a bonus, you’ll also save money by shredding your own cheese.
• I like processing half of the cheese in this recipe and leaving the other half shredded. It adds texture.
• I don’t add any salt to this cheese spread because I feel it’s salty enough from the cheese and the crackers I serve it with are salty as well. You can add a bit if you feel it needs it.
• I like to reserve a few of the diced pimentos to garnish the cheese spread with.
• Allowing the cheese spread to rest for at least 4 hours in the refrigerator will help all of the ingredients meld together.
• This cheese spread will thicken up as it sits in the fridge. Allow it to come to room temperature for a few minutes before serving.

Improvements:

• Add more hot sauce if you like things spicy.
• Add a clove or two of minced garlic or a 1/4-teaspoon of garlic powder to the cheese spread when processing.
• For added crunch, stir some very finely diced celery into the cheese spread.

Print

Yum

Sweet Gherkin Pimento Cheese Spread

Ingredients:

• 2 (8-oz.) Blocks Mild Cheddar Cheese
• 1 (4-oz.) Jar Diced Pimentos, Rinsed & Drained
• 1 Cup Mayonnaise
• 1/4 Cup Sweet Gherkins, Chopped
• 1 Tablespoon Sweet Gherkin Juice
• 2 Teaspoons Hot Sauce
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

1. Shred the cheddar cheese using a food processor with a shredder attachment.
2. Remove half of the cheese and place it inside of a mixing bowl; set aside.
3. Add the remaining ingredients to the food processor and pulse for 30 seconds. Wipe down the sides of the food processor and pulse again for 15 seconds.
4. Add the processed cheese mixture to the shredded cheese in the mixing bowl. Stir well to combine.
5. Store in an airtight container in the refrigerator for at least 4 hours before serving.
6. Serve with crackers, pretzels, or any type of bread you prefer.

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Make sure to check out all of the other great “National Cheese Lovers Day” recipes below. A huge thanks to House of Nash Eats for hosting.

• Chicken Madeira by House of Nash Eats
• Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
• Easy Italian Sausage Pasta Bake from Cooking For My Soul
• Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
• Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
• Baked Parmesan Cheddar Crisps from Blogghetti
• Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
• Layered Chili Mac and Cheese from Palatable Pastime
• Cheese Danish from Kate’s Recipe Box
• Macaroni and Cheese Pierogi from The Spiffy Cookie
• Waffled Pizza Bites from Jolene’s Recipe Journal
• Pizza Grilled Cheese from A Day in the Life on the Farm
• Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Cheese Sauce from The Gingered Whisk
• Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
• Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
• Cheese Charcuterie and Pickled Onions from Our Good Life