Monterrey Jack Pimento Cheese is both quick and easy to whip up as either an appetizer or for your own homemade Pimento sandwiches.
For years, I hated pimento cheese. But then again I had mostly jarred or processed versions of it. But I became a fan when I whipped up my own brand of Monterrey Jack Pimento Cheese.
I love just just spreading it on bread but Monterrey Jack Pimento Cheese is amazing in sandwiches. It amazes me I hated Pimento Cheese way back when.
This has truly become one of my favorite recipes. Personally, I love spreading it on artisan scratch bread. Don’t fret if you don’t know how to make bread. You can buy scratch bread from your local grocery store and let me tell you…it’s worth it to spring for the good stuff!
By the way, I make this for wine and cheese nights. Let me tell you, it gets rave reviews and I never have any left! For parties, of you aren’t going to make sandwiches, consider just using crackers or bruschetta toast.
This is a very simple recipe to make. For starters there is no real cooking. Just grab the ingredients and combine in a mixing bowl. I recommend refrigerating it for at least an hour after making it to let the flavors fully meld. I also recommend using fresh minced garlic and fresh dill. There is definitely difference in taste when garlic powder or dried dill is used. It really mutes the flavor.
I’ve been asked before if you can make it with cheddar or mix cheddar in. You certainly can. I love sharp cheese. However, Monterrey Jack has softer notes and I think the flavors work best with a milder cheese.
Storing Monterrey Jack Pimento Spread
Pimento Cheese can dry out. Therefore, I recommend storing it in an air tight container. It’s good for about 5-7 days. That means it’s great for making it in advance for parties and gatherings. You may find it can get a little dry after a few days. Simply add some extra mayo and stir.
Monterrey Jack Pimento Cheese
- 8 Oz Monterrey Jack Cheese shredded
- 2 Tbsp Garlic Minced
- 1/2 Cup Mayonnaise
- 2 Tbsp Fresh Dill Chopped
- 2 Oz Pimento Strained
- With a food strainer, strain the pimentos until all the liquid is gone.
- In a medium bowl, add cheese and Pimento.
- Mince garlic and add to mixture.
- Add dill and mayonnaise. Stir well until fully combined.
- Refrigerate for one hour before serving.
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