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chicken salad chick pimento cheese

10 Minutes Chicken Salad Chick Pimento Cheese

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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 4
Calories 204 kcal

Equipment

  • Box grater or food processor
  • Box grater or food processor
  • Spatulas and whisk
  • Measuring Cups and Spoons
  • Storage containers with tight sealing lids
  • Plastic wrap or parchment paper
  • Knives and cutting board

Ingredients
  

  • 8 oz sharp cheddar cheese grated
  • 8 oz extra sharp white cheddar cheese grated
  • 4 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons adobo sauce from chipotle peppers in adobo sauce
  • 2 tablespoons minced pimentos
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Grate the 8oz sharp cheddar cheese and 8oz extra sharp white cheddar cheese. Mix the grated cheese well with a rubber spatula in a large bowl.
  • Add the 4oz softened cream cheese to the grated cheddar cheese. Mix until the cream cheese is evenly incorporated, breaking up any large clumps.
  • Add the 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons adobo sauce, 2 tablespoons minced pimentos, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Mix thoroughly until uniform.
  • Use the rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are fully mixed together. Mix vigorously for 1-2 minutes until completely smooth.
  • Transfer pimento cheese to an airtight container, smooth the top evenly, cover, and refrigerate for at least 2 hours before serving.
  • Scoop desired portions to serve, packing firmly back down. Cover and store leftovers in the fridge for up to 1 week.