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italian “pimento” cheese

Serves: 12 Prep Time: 30 minutes

Ingredients

For the dip:

  • 8 oz. cheddar cheese, finely grated
  • 8 oz. Muenster cheese, finely grated
  • ½ cup Bertolli® Olive Oil Mayonnaise (see recipe below)
  • 1 tbsp stone ground mustard
  • 2 tbsp sriracha sauce
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Kosher salt, to taste
  • 1/3 cup pepperoncini (for optional garnish)

For the Bertolli® Olive Oil Mayonnaise:

  • 1 large egg yolk
  • 1 ½ tsp fresh lemon juice
  • ¼ tsp Dijon mustard
  • ½ tsp kosher salt, to taste
  • ¾ cup Bertolli® Extra Virgin Olive Oil

Preparation

  1. For the Dip: Mix grated cheddar and Muenster cheese in a large mixing bowl. Place ½ cup Bertolli® Olive Oil mayonnaise in a smaller mixing bowl and whisk in next 4 ingredients and add kosher salt to taste. Incorporate mayonnaise mixture into shredded cheese.
  2. For the Bertolli® Olive Oil Mayonnaise:  Combine egg yolk, lemon juice, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk. You can also do this in a blender by blending the first 4 ingredients and lightly pulsing. With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise.
  3. Serve with crackers and sliced Italian bread.

For the dip:

  • 8 oz. cheddar cheese, finely grated
  • 8 oz. Muenster cheese, finely grated
  • ½ cup Bertolli® Olive Oil Mayonnaise (see recipe below)
  • 1 tbsp stone ground mustard
  • 2 tbsp sriracha sauce
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • Kosher salt, to taste
  • 1/3 cup pepperoncini (for optional garnish)

For the Bertolli® Olive Oil Mayonnaise:

  • 1 large egg yolk
  • 1 ½ tsp fresh lemon juice
  • ¼ tsp Dijon mustard
  • ½ tsp kosher salt, to taste
  • ¾ cup Bertolli® Extra Virgin Olive Oil
  1. For the Dip: Mix grated cheddar and Muenster cheese in a large mixing bowl. Place ½ cup Bertolli® Olive Oil mayonnaise in a smaller mixing bowl and whisk in next 4 ingredients and add kosher salt to taste. Incorporate mayonnaise mixture into shredded cheese.
  2. For the Bertolli® Olive Oil Mayonnaise: Combine egg yolk, lemon juice, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk. You can also do this in a blender by blending the first 4 ingredients and lightly pulsing. With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise.
  3. Serve with crackers and sliced Italian bread..