Pimento Cheese Spread (and Toasts)

I’ve been making Pioneer Woman’s pimento cheese recipe for a lot of gatherings lately. I recently turned it into a spread and served it on top of toasts for a fun brunch item – it was a big hit. Pictured with Mandy’s egg bake, another brunch contribution.


For the spread:

4 ounces, weight Cream Cheese, Softened
1/2 cup Mayonnaise
1 Tablespoon Dijon Mustard (more To Taste)
1 Tablespoon Adobo Sauce From Canned Chipotles (more To Taste)
1/2 teaspoon Black Pepper
8 ounces, weight Sharp Cheddar Cheese, Grated
8 ounces, weight Monterey Jack Or Mozzarella Cheese, Grated
4 ounces, weight Sliced Pimentos, Drained
2 teaspoons Chopped Fresh Dill

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. To make into a spread, add to food processor and process to desired consistency.

Pimento Cheese Toasts

1 cup pimento cheese

chopped scallions

chopped pimentos

chopped dill

1 baguette, cut into slices

cooking spray

Toast baguette slices for about 10 minutes in oven. Top with spread; garnish with scallions, pimentos and dill.



Filed under appetizers, vegetarian

4 responses to “Pimento Cheese Spread (and Toasts)

  1. Pingback: Crostini with Ricotta, Prosciutto and Pea Pesto | Missy's Recipes

  2. Pingback: Favorite Recipes of 2015 | Missy's Recipes

  3. Pingback: Pimento Cheese Meatballs | Missy's Recipes

  4. Pingback: Thanksgiving 2016 | Missy's Recipes

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