Southern purists, get ready to clutch your pearls: this isn’t the creamy Cheddar spread you grew up with. This is full-on from-a-jar Kraft pimento spread, the kind that hides out with the other faux cheese dips in the refrigerated aisle. In fact, there ain’t even a lick of Cheddar in this stuff—it’s a little sweet, a little tangy, and totally different.
YIELD: about 1-1/2 cups
TOTAL TIME: 10 minutes, plus overnight chilling time
DIFFICULTY: 1
SPECIAL EQUIPMENT: mini food processor
6 ounces cream cheese, at room temperature
1 (4-ounce) jar diced pimentos, drained
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/2 to 3/4 teaspoon good balsamic vinegar, to taste
INSTRUCTIONS:
Blend all the ingredients in a mini food processor until smooth. Transfer to a lidded jar or bowl and chill overnight before serving.
Store the spread in the refrigerator in an airtight container for up to a week.
WHAT’S “GOOD” BALSAMIC, ANYWAY?
Here’s a clue: the $5 bottle from the grocery store ain’t it. Italians are protective of their national culinary treasures, and they have a special consortium that gives the seal of approval to true balsamic vinegar made in Modena or Reggio Emilia. For top-of-the-line balsamic, look for the words “aceto balsamico tradizionale” on the label.