For some reason pimento cheese is having a real moment these days, it just seems to be everywhere. I had heard of it, people love it, and that it was a southern specialty, however I honestly didn’t think I would like it. So, although I had never had it, I was definitely intrigued and curious about it.

So, when I went in search of a recipe, I went to one of my favorite sites, America’s Test Kitchen. This is an adaption from one of their recipes and it couldn’t be easier. In about 30-40 minutes, you will have a crowd-pleasing, yummy spread to share with your friends and family. This makes a good amount, so it works well for a big gathering or you can split it in two, use one now and save the other for later. It should last in the refrigerator for at least a week.

INGREDIENTS
8 oz. cream cheese, room temperature
1/4 cup (2 oz.) mayonnaise
2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
8 oz. yellow, extra-sharp cheddar cheese, shredded
2 (4 oz.) jars diced pimentos, drained and pat dry

DIRECTIONS
Preheat oven to 400º
Microwave cream cheese for about a minute, to fully soften and stir halve way through. Next, add the mayonnaise, Worcestershire sauce and cayenne into the softened cream cheese, stirring well to fully combine. Then fold in the cheddar and pimentos until fully incorporated.

Finally, transfer to a 1 quart baking dish and bake until the mixture is well browned on top, about 20-25 minutes. Alternatively, put it in two smaller containers, like ramekins. If you split into two containers, it will need less time in the oven, so plan accordingly. I would plan on about 15 minutes, stay close and start checking at about 12 minutes.

Let cool for a few minutes and serve with your favorite crackers.