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