Sunday, February 15, 2015

Pimento Cheese Dip


  • 4 ounces (1/2 block) Cream Cheese, Softened (or cottage cheese works well too)
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Dijon Mustard (more To Taste)
  • 1/2 teaspoon 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 Dillweed


Combine cream cheese, mayonnaise, Dijon, 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 shredded cheeses 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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