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Categories:
weight Cream Cheese mayonnaise Dijon mustard adobo sauce black pepper Cheddar cheese weight Monterey pimentos dill
Viewed: 41 - Published at: 8 years agoIngredients
- 4 ounces, weight Cream Cheese, Softened
- 1/2 cups Mayonnaise
- 1 Tablespoon Dijon Mustard (more To Taste)
- 1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
- 1/2 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
Method
- 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 wont 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.
