Pimento Cheese

1. 1

   Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in the bowl of an electric mixer.

2. 2

   Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you wont see them later!)

3. 3

   Add the cheddar and Monterey jack and mix gently until combined.

4. 4

   Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together.

5. 5

   Stir in the pimentos and dill.

6. 6

   Taste and mix in more of whatever you think it needs.

7. 7

   Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

8. 8

   Refrigerate pimento cheese for at least 2 hours before serving.

9. 9

   Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives.

10. 10

    (Or make small sandwiches or even a grilled cheese with it!)

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.