Pimento Cheese

By srumbel

Here’s how to make the pimento cheese, though keep in mind you can add whatever your heart tells you to add—anything from sliced green onions to chopped black or green olives to sundried tomatoes. And as far as what you can do with it? The possibilities are endless. Eat it as a munchie, spread on crackers or smeared in small, hollowed-out peppers, or make little tea sandwiches with it, or—get ready—spread it between two slices of bread and turn it into a grilled cheese!
from thepioneerwoman.com

Ingredients

• 4 ounces, weight Cream Cheese, Softened
• 1/2 cup Mayonnaise
• 1 Tablespoon Dijon Mustard (more To Taste)
• 1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
• 1/2 teaspoon Black Pepper
• 8 ounces, weight Sharp Cheddar Cheese, Grated
• 8 ounces, weight Monterey Jack Or Mozzarella Cheese, Grated
• 4 ounces, weight Sliced Pimentos, Drained
• 2 teaspoons Chopped Fresh Dill

Details

Preparation time 15mins

Preparation

Step 1

Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)

Add the cheddar and Monterey jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos and dill. Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

Refrigerate pimento cheese for at least 2 hours before serving.

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.
Servings:
12