Another time that this appetizer goes over well is on New Year’s Eve. My friends usually host a small gathering at their place and everyone brings a dish to pass. After a few of them had tried this cheese at the luncheon, they requested that I make it again for the party. I didn’t hesitate to accept that offer. It was easy, affordable, and everyone loved it. It made my decision-making process super simple! Check out what they are saying about this recipe over at The Pioneer Woman:
“I made it yesterday! It is so Yummy!”
This is fancy enough to take to a potluck yet simple enough to make for a snack at home anytime. Just be prepared to eat the whole dish!
Ingredients
4 ounces, weight Philadelphia Cream Cheese, Softened
1/2 cup Hellmann’s 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, weight Kraft Sharp Cheddar Cheese, Grated
8 ounces, weight Monterey Jack Or Mozzarella Cheese, Grated
4 ounces, weight Sliced Pimentos, Drained
2 teaspoons Chopped Fresh Dill
Instructions
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 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.
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Quick Tip: Make sure that cheddar and jack cheese are cold when mixing.
Thanks again to The Pioneer Woman for this simple and very addictive recipe.
looks good
soooooooooo goood.
Where is your print site would like to print this instead i had to write it down 🙁
You could just take a screen shot and print that out. I do that with recipes all the time. 🙂
Liz: Hold down the left click, drag over all the recipe to the end, and it will turn blue. Right click and a drop down box appears, click on print. You can do this on most web pages.
If only I need to try 1 of your receipts why do I have to join the whole club sorry but not interested until I check it out to see if this is what I really want
We don’t require you to join any “club” Shirley. You can opt into receiving our Facebook notifications but that’s all we offer as far as “joining” anything goes.You must be on a different site other than ours or clicked on an ad.
I make s a nd wicked with this…delcious!
It makes the most delicious grilled cheese but make sure that you use a hearty thick sliced bread. Yummy!
You can go to Pioneer Woman website & print recipe from there.
Please put a print button so I can print out your recipes. My computer is no where near my kitchen and to hand write it to take to the kitchen is showing my laziness.
I use this recipe and add chopped sweet baby gerkins. Really good for dip, grilled cheese sandwich or topping for hamburger or baked potato.
Grated cheese….really? Sounds delicious, except for grating the cheese…I would shred it…never have seen grated cheese in pimento cheese here in the South…and we are Pimento cheese addicts down here! Even Clemson College’s famous pimento cheese is shreaded!
Take a picture of the recipe with your cell phone….if you have one. I do that a lot with recipes I want to save.
What the hell is the difference between grated cheese and shredded cheese I’m from the south and I’ve always grated my cheese I don’t know what shredded cheese is?
Just use the large side of your cheese grater ?
Shredded cheese IS grated cheese….you “shred” it ON a grater….
Actually, grated and shredded are different. Grated cheese is the consistency of Kraft Parmesan cheese in the green can while shredded is the stuff you buy in bags.