![Achari Pimiento Cheese Spread](https://cdn.statically.io/img/www.foodandwine.com/thmb/xByU_Hluw3SvlPBdfqXAVA2pZTM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/achari-pimento-cheese-spread-FT-RECIPE0819-9f42e831a20c45ffa3bab537b10a0374.jpg)
Ingredients
ACHARI MASALA
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1 1/2 teaspoons coriander seeds
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1/2 teaspoon fenugreek seeds
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1/2 teaspoon mustard seeds
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1/2 teaspoon kalonji (nigella seeds)
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1/2 teaspoon cumin seeds
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1/2 teaspoon fennel seeds
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1/4 teaspoon black peppercorns
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1 teaspoon Kashmiri chile powder
PIMIENTO CHEESE
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4 ounces sharp cheddar cheese, shredded (about 1 cup)
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4 ounces medium cheddar cheese, shredded (about 1 cup)
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2 ounces cream cheese, softened
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1/3 cup mayonnaise (such as Duke’s)
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1 (4-ounce) jar diced pimientos, drained (about 1/2 cup)
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Kosher salt, to taste
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1 1/2 tablespoons vegetable oil
Directions
Make the achari masala
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Combine coriander seeds, fenugreek seeds, mustard seeds, kalonji, cumin seeds, fennel seeds, and peppercorns in a small skillet.
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Cook over medium-high, stirring often, until fragrant, about 2 minutes. Remove from skillet, and cool completely, about 5 minutes. Transfer to a coffee grinder or spice mill, and grind to a fine powder. Transfer to a small bowl; stir in chile powder.
Make the pimiento cheese
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Stir together shredded cheeses, cream cheese, mayonnaise, pimientos, and salt to taste in a medium bowl.
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Heat oil in a small skillet over medium until shimmering. Turn off heat, and add 1 tablespoon achari masala. Allow spices to bloom in hot oil, stirring constantly, about 30 seconds. (Keep an eye out at this stage; the spices can burn easily if the oil or pan is too hot.) Remove from skillet, and let cool completely, about 10 minutes. Stir spice-oil mixture into cheese mixture until combined. Cover and refrigerate at least 3 hours or, for best results, up to 8 hours or overnight. Serve with crackers or on toasted naan.