:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/Ohdt8i-RUjFI1SMgwbLF/e9640adccc6b3b7fa8691b95e40209.jpg "Pimento Cheese")
Pimento Cheese
This is not your standard prepared pimento cheese at the grocery store. This is so much better. It’s fresh and has more complexity than those less ready-made versions. Also called pimiento, pimentos are red cherry peppers, about 3 to 4 inches long and are more succulent, sweet, and aromatic than red bell peppers. Serve this pimento cheese dip with crackers, peppers, carrots, and celery sticks — or even make a grilled cheese sandwich with it.
Ingredients
- 4 ounce cream cheese
- 1⁄2 Cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon adobo sauce from canned chipotles
- 1⁄2 teaspoon ground black pepper
- 8 ounce sharp cheddar cheese, grated
- 8 ounce pepper jack, grated
- 4 ounce pimentos, jarred or fresh
- 2 teaspoon fresh dill, finely chopped
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Directions
Combine the cream cheese, mayonnaise, Dijon mustard, adobo sauce, 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 pepper jack cheeses, as well as the pimentos and fresh dill, and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together.
Refrigerate the pimento cheese for at least 2 hours before serving.
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