Pimento Cheese

  • Yield : 24 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 15m
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  • 8 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons adobo sauce from canned chipotles in adobo
  • 1 teaspoon freshly ground black pepper
  • 1 pound sharp Cheddar, grated
  • 1 pound Monterey Jack, grated
  • Two 4-ounce jars diced pimentos, drained
  • 1 tablespoon chopped fresh dill
  • Kosher salt
  • Assorted crackers
  • Castelvetrano olives, pitted


Step 1

Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.

Step 2

Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.

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