Description
Delicious, flavorful, slightly smoky…and absolutely addictive.
Ingredients
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Mayonnaise
- 1 Tablespoon Dijon Mustard (more To Taste)
- 1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
- ½ teaspoons 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
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Mayonnaise
- 1 Tablespoon Dijon Mustard (more To Taste)
- 1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
- ½ teaspoons 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
Preparation
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, Monterey Jack, pimentos, and dill and mix gently until combined. Use a rubber spatula to scrap the bowl and make sure all the ingredients are mixed together. Taste and mix in more of whatever you think it needs.
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.
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