We didn’t know pimiento cheese was a Southern thing until we started traveling and meeting folks who had never tasted it. We make ours special with plenty of cream cheese—in fact that’s how we make a lot of stuff special. This one is Bobby’s specialty.
4 ounces cream cheese, softened
4 ounces sharp cheddar cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
1/2 cup mayonnaise
3 tablespoons chopped pimiento
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon garlic powder
Freshly ground black pepper
In a food processor, process the cream cheese until smooth. Add the remaining ingredients, except the celery sticks; pulse until just combined. Scrape cheese mixture into a bowl and serve with celery sticks for dipping.
Servings: about 3 cups
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