You know, I never really liked pimentos. I would always pick them out of my olives and throw them away. However, this pimento dip recipe really changed my heart towards the little red dudes. I like to serve this dip with Club crackers and pretzels. You can use any savory item that you like. I think celery sticks might be a great dipper, too. Get creative with what you serve this dip with 🙂
I followed this recipe step-by-step but did add a half cup of diced onions. I love onions and they gave the spread a nice zip plus some added texture.
Ingredients
4 ounces, weight Philadelphia Cream Cheese, Softened
1/2 cup Kraft Mayonnaise
1 Tablespoon Dijon Mustard (more To Taste)
1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
1/2 teaspoon McCormick Black Pepper
8 ounces, weight Kraft Sharp Cheddar Cheese, Grated
8 ounces, weight Kraft 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: Serve this spread with your favorite crackers. I prefer Triscuits in the smoked Gouda Cheese flavor.
Thank you Big Bear’s Wife for this great photo.
