Prep Time
2h 35 min
Yield: 72 pieces
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ingredients
8
ounce cream cheese
1
cup mayonnaise
2
tbsp Dijon mustard
2
tbsp adobo sauce from canned chipotles in adobo
1
tsp freshly ground black pepper
1
lb(s) sharp Cheddar, grated
1
lb(s) Monterey Jack cheese, grated
2
tbsp fresh dill fronds
2 4-oz
jars diced pimientos, drained
1
tsp kosher salt
24
celery stalks, cut into 3-inch pieces
Garnish suggestions: raisins, sriracha, walnuts, cranberries
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directions
Step 1
Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined.
Step 2
Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
Step 3
Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours.
Step 4
Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve.