This delicious classic pimento cheese spread is perfect for serving alongside a platter of buttery crackers or using as the base for a pimento cheese sandwich. Just a touch spicy with a little dash of sweetness, it is the perfect texture.
Trim both ends of the green onions and cut them into 3-inch long sections. Add them to the bowl of a food processor fitted with the blade attachment. Pulse 5 times or until the onions are minced.
Cut the cream cheese into large chunks and add them to the food processor. Pulse 5 - 10 times or until the cheese is incorporated with the onions and smooth.
Add the mustard, Worcestershire sauce, seasoned salt, pepper, paprika, and cayenne to the food processor and pulse until incorporated with the cream cheese mixture.
Scrape the mixture into a medium sized mixing bowl. Swap the blade attachment for a grating attachment and close the food processor.
Cut the bricks of cheddar cheeses in half. Working one half at a time, grate the cheese in the food processor. Add the grated cheese to the mixing bowl. Drain the pimentos and add them to the mixing bowl along with the mayonnaise and honey.
Use a spatula to stir all the ingredients together. The mixture will be very thick to start but should loosen up a bit as the cheese breaks up and the pimentos add moisture.
Recipe Notes
A NOTE ON TEXTURE:
This is a very thick pimento cheese meant for topping something warm, like fried green tomatoes or using in a grilled pimento cheese sandwich, where the cheese would melt and soften a bit in use.If you want to serve this as a softer dip for crackers or tortilla chips, you may want to add more mayonnaise, 1 tablespoon at a time, until the desired consistency is reached. Be sure to taste and adjust seasonings as needed.