Tex-Mex Pimento Cheese
Pimentos are a small, red pepper, similar to red bell peppers, but generally with a little more kick. They’re usually used to stuff olives, or tossed into a traditional Southern Pimento Cheese. In this version of that classic spread, I’m using the peppers in the pico de gallo as a Tex-Mex stand in, and the cream cheese in place of the usually-used mayonnaise of the original recipe. And what a set of stand-ins they are. Mix, mold, dip, and enjoy!
| Servings | Prep Time |
| 12people | 10minutes |
| Passive Time |
| 2hours, or overnight |
|
|
Ingredients
- 2cups shredded cheddar cheese
- 1 1/2blocks cream cheese, at room temperature
- 12oz. jar of pico de gallo or other jarred salsa
- 1bunch fresh cilantro, chopped
- 1bunch green onions, chopped
- 1tbsp. cumin
- 1tbsp. garlic powder
- 1tsp. freshly ground black pepper
- 1/2tsp. kosher salt
Instructions
- Slice green onions and chop the cilantro. Allow cream cheese to come to room temperature.
- Place all ingredients in bowl. Don’t worry about going in a certain order here–everyone in the pool at once!
- Place plastic wrap into a pie dish, with overlapping pieces long enough to cover the whole plate. Now get ready to mix up those ingredients!
- Nope, leave the spatula on the counter and use your hands (after washing them thoroughly, of course!). Trust me–this is the best way to get everything mixed really well. I call this my first “hand mixer”. Ha ha.
- NOW you can use the spatula to pour the mixture into the pre-covered pie dish.
- Smooth out the top of the surface, and cover with overlap of plastic wrap. Refrigerate for at least 2 hours or overnight. This will allow the flavors to marry, and the texture to firm up for serving.
- When you’re ready to serve, turn the cheese spread mold out onto a serving plate and remove the plastic wrap. Garnish with additional cilantro, and serve with corn chips.
Recipe Notes
Note that the amounts above make a LOT of Tex-Mex Pimento Cheese spread. If you have leftovers, first of all, what is the matter with your friends? This stuff is so good that my peeps make this dip scarce very quickly! Just kidding.
If you do have leftovers, what else can you do with this tasty stuff? I’m so glad you asked.
One way I like to use it is on toast, just like you would a traditional Pimento Cheese spread. Toast it under the broiler for a couple minutes until bubbly. Or spread it on a muffin and make the most fabulous breakfast sandwich EVER.
What other ways would YOU find to use this super fantastic cheese spread?