This is not your standard prepared pimento cheese at the grocery store. This is so much better. It’s fresh and has more complexity than those less ready-made versions. Also called pimiento, pimentos are red cherry peppers, about 3 to 4 inches long and are more succulent, sweet, and aromatic than red bell peppers. Serve this pimento cheese dip with crackers, peppers, carrots, and celery sticks — or even make a grilled cheese sandwich with it.
- 4 ounces cream cheese
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon adobo sauce from canned chipotles
- 1/2 teaspoon black pepper
- 8 ounces sharp cheddar cheese, grated
- 8 ounces pepper jack, grated
- 4 ounces pimentos, jarred or fresh
- 2 teaspoons fresh dill, finely chopped
- Combine the cream cheese, mayonnaise, Dijon mustard, adobo sauce, 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 pepper jack cheeses, as well as the pimentos and fresh dill, and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together.
- Refrigerate the pimento cheese for at least 2 hours before serving.