Sriracha Pimento Cheese

Yield 1 1/3 cups



  1. Cut the cheddar cheese into small dice, or grate it on the largest hole of a box grater then roughly chopped into a coarse texture. You can do some of both, if you like. Set aside.
  2. In a bowl, stir together the red pepper, mayonnaise, sriracha, onion, fish sauce (or Worcestershire) and sugar. Dump in the cheese and stir to combine.
  3. Let sit for 10 minutes to develop flavor, then revisit to taste. Add fish sauce (or Worcestershire) for umami depth. Sriracha for a slight edge of heat. Pimento cheese it not overly hot. It’s a thick, chunky spread, not a dip.
  4. If you can wait, cover and set aside for 1 hour at room temperature or refrigerate for up to several days. Enjoy at room temperature and stir things up before using. Use a spreader or something sturdy to scoop the stuff up with. I like all kinds of crackers, potato chips, and celery sticks.

Courses snack

Cuisine Asian American

Recipe by Viet World Kitchen at