Ingredients:

  • 8 oz extra-sharp yellow cheddar cheese
  • 4 oz sharp white cheddar cheese
  • 4 oz Monterey Jack cheese
  • 1/3 cup avocado oil mayonnaise
  • 1/4 cup plain non-fat Greek yogurt
  • 2 oz Neufchâtel cheese, softened
  • 4 oz jarred pimentos, drained and diced
  • 1 tbsp reserved pimento brine
  • 1 tsp grated yellow onion
  • 1/2 tsp celery salt
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly cracked black pepper

Instructions:

  1. Grate the yellow cheddar. 8 oz extra sharp yellow cheddar should be shredded on the largest holes of your box grater. Note: Larger shreds provide a better bite in the finished spread.
  2. Shred the remaining cheeses. 4 oz sharp white cheddar and 4 oz Monterey Jack. Note: Monterey Jack is softer, so use a light touch to prevent clumping.
  3. Cream the binders. In a separate small bowl, whisk 1/3 cup avocado oil mayonnaise, 1/4 cup plain non fat Greek yogurt, and 2 oz softened Neufchâtel cheese until completely silky and smooth.
  4. Incorporate the aromatics. Stir in 1/2 tsp celery salt, 1/4 tsp smoked paprika, 1/8 tsp cayenne, and 1/8 tsp black pepper into the cream mixture.
  5. Add the onion. Use a microplane to grate 1 tsp yellow onion directly into the binder. Stop when you smell the sharp, sulfurous bite.
  6. Prep the pimentos. Drain the 4 oz jar of pimentos, but keep the 1 tbsp reserved pimento brine.
  7. Combine the liquids. Fold the pimentos and the brine into the creamy binder mixture.
  8. The final fold. Pour the binder over the shredded cheeses and use a spatula to gently fold. Work until the cheese is coated but the strands are still visible.
  9. Chill and ripen. Cover and refrigerate for at least 30 minutes. Wait until the flavors are fused and the spread has thickened.