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Pimento Cheese

Pimento cheese
By Tim Davis, executive sous chef at The Inn at Virginia Tech
  • 6 oz softened cream cheese
  • 1/2 cup mayo
  • 10 oz shredded cheddar
  • 1 cup roasted red peppers, medium diced
  • 2 tbsp cider vinegar
  • 2 tbsp hot sauce
  1. Using a paddle in stand mixer, whip mayo and cream cheese together until smooth and no visible clumps.
  2. On lowest speed, add remaining ingredients and paddle until just incorporated. Salt and pepper to taste.