Pimento Cheese Dip, please.
Pimento Cheese traces its origins back to 1870 in New York. Sometime in the early 20th century pimento cheese found its way down to Georgia where pepper farmers added mayonnaise and slathered the mixture between two pieces of bread (if you love cheese history as much as I do, you can read all about it here!). Fast forward to 2018, and HELLO still a favorite appetizer. I serve this with a spread of fresh veggies & crackers.
Pimento Cheese Dip
4oz cream cheese, room temperature
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon adobo sauce
½ teaspoon black pepper
2 teaspoons dried dill
8oz sharp cheddar cheese, kept very cold until ready to shred
8oz Monterey jack cheese, kept very cold until ready to shred
4oz sliced, jarred pimentos, drained
In mixer, combine cream cheese, mayonnaise, Dijon, adobo, black pepper and dill.
Add shredded sharp cheddar cheese, shredded Monterey jack cheese, and pimentos and gently mix.
Refrigerate at least two hours prior to serving.