Pimiento Cheese

(from castro15’s recipe box)

Categories: Appetizers


  • 4 oz. cream cheese, at room temp
  • 1/2 cup mayo
  • 1 tbsp Dijon
  • 1 tbsp adobo sauce
  • 1/2 tsp black pepper
  • 2 tsp chopped dill
  • 8 oz. sharp Cheddar, grated and kept cold
  • 8 oz. Monterey Jack, grated and kept cold
  • 4 oz. jarred sliced pimentos, drained


  1. In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayo, mustard, adobo sauce and black pepper.

  2. Add the dill, cheeses, and pimentos, then mix it on low speed until it’s just combined. Use a rubber spatula to scrape the sides, then give it a taste. Add more of whatever flavor you need. Then refrigerate it for at least 2 hours before serving.

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