San Antonio chef Steve McHugh showcases his variation on classic pimento cheese in his new cookbook Cured. He replaces the traditional pimentos with pickles, allowing the acid to cut through the creamy cheese, creating an unexpectedly tasty treat. “Do be sure you take the time to grate your own cheddar for this recipe. (You can also grate cheese in a food processor if you’re in a hurry.)”
recipe 
yields
Makes 1 quart
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
1 cup finely diced pickles
2 tablespoons pickle brine reserved
1 pound sharp yellow cheddar, hand grated
1 teaspoon ground white pepper
1 teaspoon hot sauce
⅛ teaspoon cayenne pepper
1 teaspoon sugar
1 teaspoon minced garlic
Twice-Baked Firecracker Saltines for serving
ingredients
steps
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Add mayonnaise and reserved pickle brine and continue beating until smooth. Reduce speed to low and add shredded cheese, mixing until well incorporated.
- Remove bowl from mixer and use a rubber spatula to fold in diced pickles, white pepper, hot sauce, cayenne pepper, sugar, and garlic.
- Refrigerate pimento cheese for at least 30 minutes before serving. This can be made ahead and refrigerated for up to 4 days.
Date Published: 07.21.25
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- Recipe by Steve McHugh
