Homemade Pimento Cheese
Pimento cheese is a popular southern delicacy is a creamy yet slightly chunky spread or dip. Serve with your favorite crackers, carrot or celery sticks or as a finger sandwich.
Servings: 3 cups
Calories: 231kcal
Equipment
- food processor
- stand mixer
Ingredients
- ½ cup mayonnaise
- 4 ounces cream cheese softened
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon pepper
- 8 ounces sharp cheddar cheese shredded
- 8 ounces Muenster cheese shredded
- ½ cup finely chopped Peppadew peppers
- Celery sticks carrot sticks and crackers for serving
Instructions
- In the bowl of a standing mixer or with a hand mixer, add the cream cheese, mayonnaise, Worcestershire sauce, Dijon mustard and pepper. Beat the ingredients until fully combined or for about 1 minute.
- Add the cheddar and Muenster cheeses and the peppers and beat for about 2 minutes, Scrape down the sides of the bowl as needed.
- Place the cheese dip in a bowl and cover with plastic wrap.
- Refrigerate for at least 2 hours before serving.
- Serve with celery and carrot sticks and crackers.
- Also spread on soft bread. Cut off the crusts then slice into 4 portions.
Notes
- I combined a couple kinds of shredded cheese. I use sharp cheddar not only for the bite it adds to the taste of the dip but, also for the deep orange color. Muenster cheese adds a mellow smooth flavor reminiscent of a combination of mild cheddar and mozzarella cheeses. Mozzarella is a good substitute for Muenster cheese too.
- Grate the cheeses by hand for the freshest tasting cheddar and Muenster. The pre shredded cheeses available at the grocery store are coated with an anti-caking ingredient that masks the true flavor of the cheese.
- To meld the flavors of the ingredients, store the dip in the refrigerator for at least 2 hours.
Nutrition
Serving: 12 | Calories: 231kcal | Carbohydrates: 6.1g | Protein: 10.1g | Fat: 18.7g | Saturated Fat: 10.2g | Cholesterol: 51mg | Sodium: 376mg | Fiber: 0.1g | Sugar: 1.6g