Chipotle Pimento Cheese
Makes: 1 1/2 cups
Ingredients
- 1 (10-ounce) extra sharp Cheddar cheese
- 1 (2-ounce) jar diced pimentos, drained
- ⅓ cup mayonnaise
- 1 chipotle pepper packed in adobo sauce, diced
- ½ tsp adobo sauce
- 2 tsp finely chopped fresh flat-leaf parsley
- ¼ tsp salt
Instructions
- Grate the Cheddar cheese using the large holes of a box grater. Combine the cheese, pimentos, mayonnaise, chipotle pepper, adobo sauce, parsley, and salt in a medium mixing bowl. Serve with crackers. Store in the refrigerator in an airtight container for up to 1 week.
Chipotle Pimento Cheese Copyright © Rebecca Lang Cooks | rebeccalangcooks.com
Classic Pimento Cheese
Makes: 1 3/4 cups
Ingredients
- 1 (10-ounce) block extra sharp Cheddar cheese
- ½ cup mayonnaise
- 1 (2-ounce) jar diced pimentos, drained
- 2 TBSP finely diced white onion
- ⅛ tsp Worcestershire sauce
Instructions
- Grate the Cheddar cheese using the large holes of a box grater. Combine the cheese, mayonnaise, pimentos, onion, and Worcestershire sauce in a medium mixing bowl. Store in the refrigerator in an airtight container for up to 1 week.
Classic Pimento Cheese Copyright © Rebecca Lang Cooks | rebeccalangcooks.com
White Pimento Cheese
Makes: 4 cups
Ingredients
- 1 (10-ounce) block sharp white Cheddar cheese
- 4 ounces extra sharp Cheddar cheese
- 4 ounces block mozzarella cheese
- 1 (4-ounce) jar diced pimentos, drained
- 1 cup mayonnaise
- ½ cup finely chopped toasted pecans
Instructions
- Grate the white Cheddar, Cheddar, and mozzarella cheeses using the large holes of a box grater. Combine the cheeses, pimentos, mayonnaise, and pecans in a large mixing bowl. Serve on crackers, in a sandwich, or with sliced vegetables. Store in the refrigerator in an airtight container for up to 1 week.
White Pimento Cheese Copyright © Rebecca Lang Cooks | rebeccalangcooks.com