Pimento Cheese

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

4 oz. cream cheese, softened

1/2 c. mayonnaise

1 tbsp. dijon mustard, plus more to taste

1 tbsp. adobo sauce from canned chipotles, plus more to taste

1/2 tsp. black pepper

8 oz. sharp cheddar cheese, grated

8 oz. monterey jack or mozzarella cheese, grated

4 oz. sliced pimentos, drained

2 tsp. chopped fresh dill

Instructions

In the bowl of an electric mixer, combine the cream cheese, mayonnaise, dijon, adobo sauce, and black pepper. 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.

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

Nutrition

• Calories: 250
• Lipides Totaux: 23 g
• Lipides Saturés: 10 g
• Acides Gras Trans: 0 g
• Cholestérol: 49 mg
• Sodium: 346 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 1 g
• Protéines: 10 g