Appetizers & Starters |
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Pimento Cheese - 2016
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in large bowl and mix with an electric mixer until totally combined.
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.
Note: For best results, make sure the cheddar and jack cheeses are cold when you mix them in.
- 4 ounces 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 Sharp Cheddar Cheese, Grated
- 8 ounces Monterey Jack Or Mozzarella Cheese, Grated
- 4 ounces Sliced Pimentos, Drained
- 2 teaspoons Chopped Fresh Dill
PREPARATION
Combine cream cheese, mayonnaise, Dijon, adobo, and black pepper in large bowl and mix with an electric mixer until totally combined.
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.
Note: For best results, make sure the cheddar and jack cheeses are cold when you mix them in.
