Sunday, March 20, 2011

Southern Pimeto Cheese

This is one of my favorite spring brunch recipes. You can make sandwiches with it or serve it as a dip!

  • 1 (3-ounce) package cream cheese, room temperature
  • 1 cup grated sharp cheddar
  • 1 cup grated Monterey Jack
  • 1/2 cup mayonnaise
  • 1/2 package dry ranch seasoning (I used the harvest dill this time)
  • 2 to 3 tablespoons pimentos, smashed
  • 1 teaspoon grated onion
  • Cracked black pepper


Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

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