Three-Cheese Pimiento Cheese

I made this for the first time last night to bring to work today for our annual Christmas "graze-a-thon." I don't think I've ever had so many compliments on a dish! I used more of the chipotle than listed because when I made it last night, it didn't taste very spicy. However, after it had been refrigerated over night, I discovered I almost put too much. This recipe is definitely a keeper!

Eureka! I have found it! After trying several recipes for pimento cheese, I have finally found the one that reminds me of the home-style southern pimento cheese I grew up with. Other recipes were too mayonnaise-y, but the cream cheese and pimento spread with just a little mayonnaise is the perfect dressing. I substitued 1/4 tsp cayenne red pepper for black pepper and cut the chipotle seasoning down to 1/8 tsp - just the right amount of zing for me. This recipe is a keeper!

Doubled this recipe for a party, the only changes I made were to kick up the garlic power to 1 tsp, and leave the chipolte peper at 1/4 tsp. Will make this again and again.

AMAZING. MADE A LOVER OUT OF HATERS OF PIMENTO CHEESE. Made the night before and served on grilled sourdough bread the next day for a twist on "grilled cheese".

For years I have made Incredible Pimiento Cheese from a recipe I found in Southern Living. I was "known" for it, like a signature dish. This year I tried this Three Cheese Pimiento Cheese recipe because it looked easy and I found the chipotle chili appealing. It has been a real hit. I have made it 9-10 times and always get begged for the recipe. No one has been put off by the chipotles. Love it.